Potatoes in Yogurt
|Red potatoes||8 Medium|
|Vegetable oil||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Skillet Frying)|
|Vegetable oil||1⁄5 Cup (3.2 tbs)|
|Ground turmeric||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Grated ginger||1 Teaspoon|
|Fresh tomatoes||2 Medium|
|Water||3⁄4 Cup (12 tbs)|
|Unflavored yogurt||1 Cup (16 tbs)|
|Coriander leaves||4 (Whole, For Garnish)|
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.