This comes straight out of a Recipe book we borrowed from our Roseville Public Library. We went in search of some Indian Cuisine books and got only two. As one may guess, they had only a few Veg recipes. We tried a few of them and I will post those in my subsequent ramblings.
Very simple to make and for the effort that went in, the taste the came out is worth trying this dish.
Ingredients
Baby Potatoes - about 15
Curd /Yogurt - 1 1/2 Cup (Thick)
Corriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1 tsp
Cumin seeds- 1/2 tps
Salt - to taste
Cilantro (fresh Corriander) - 1/2 Bunch - Chopped
Vegetable Oil - 2 Tsp
Green Chilli (Optional)
Boil the Potatoes in salted water until they are cooked (or just tender). Drain and set aside. Mix together Yogurt, Coriander powder, Cumin powder, Turmeric, Chilli Powder and Salt. In a saucepan, heat the oil and add Cumin Seeds till it gets roasted. Add the mix of spices in Yogurt and let it remain on heat for about 2 minutes. Add the Potatoes and fresh Cilantro and let it be on medium heat. Initially because of the heat, the yogurt gravy becomes watery but on cooking for about 15 to 20 mts, you can see the water evaporate and it leaves a fine coating on the potatoes. Done.
Total Cooking time : About 45 mts.
Preeti's tip - Poke some holes in the baby potatoes with a fork and the flavours seems to penetrate it better. I am not sure if the dish tasted good because of this.. but I am sure my golden hand played a part.
