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Potatoes In Yogurt

Veggie.Lover's picture
Ingredients
  Red potatoes 8 Medium
  Vegetable oil 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Skillet Frying)
  Onions 2 Medium
  Vegetable oil 1⁄5 Cup (3.2 tbs)
  Ground turmeric 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Grated ginger 1 Teaspoon
  Salt To Taste
  Fresh tomatoes 2 Medium
  Water 3⁄4 Cup (12 tbs)
  Unflavored yogurt 1 Cup (16 tbs)
  Coriander leaves 4 (Whole, For Garnish)
Directions

Boil potatoes until tender, but do not overcook. Drain, let cool and peel. Using a fork, prick holes in the potatoes. Skillet-fry whole potatoes in a small amount of vegetable oil until browned. Remove and set aside.
Briefly process onions in a blender or food processor until finely chopped but not pureed. Skillet-fry onions in 1/3 cup oil until brown. Add turmeric, cayenne pepper, grated ginger and salt. Continue frying for a few more minutes.
Briefly process tomatoes until finely chopped. Add tomatoes, 1/4 cup of the water and yogurt. Simmer uncovered for 2 minutes until slightly reduced. Add remaining 1/2 cup water and potatoes. Cover and cook over medium heat for 15 to 20 minutes, occasionally spooning yogurt gravy over potatoes.
Garnish with coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes

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