Ingredients:
• 1 pound – baby new Potatoes
• 3 tbsp – oil
• 2 – onions, sliced and fried until brown
• 1 cup – plain yogurt
• 4 – black Cardamom pods
• 1 tsp – fennel
• 2 inch – Cinnamon stick
• 1.5 inches – Ginger root, finely chopped
• 4 Cloves – garlic, finely chopped
• 1.5 tsp – coriander powder
• 1 tsp – cumin powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cayenne powder
• 2 tsp – melon seeds or cashews, soaked and ground to a paste with water
• 1 cup – water
• Salt – as per taste
Method:
- Parboil the potatoes, peel, and saute in oil until golden.
- Drain and set aside, leaving oil in the pan.
- Puree the onions and half the yogurt in a blender.
- Fry the cardamom, fennel, and cinnamon in a dry pan until the spices start to smell fragrant; then blend or grind to a powder, and set aside.
- Saute the ginger and garlic in the oil left from frying the potatoes, and then add coriander, cumin, turmeric, and cayenne powders and stir for 1 minute.
- Whisk the remaining yogurt and add together with the nut paste.
- Heat, and then put in the potatoes, water, and salt, and simmer uncovered until the potatoes are tender.
- Stir in the reserved ground spices and onion mixture and serve.
- Serve with rice or parathas.
Recipe courtesy of Linsy Patel