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Prep1 hr 20 mins
I made this when I was first trying to learn how to cook Indian food; I think it was appealing because of its vague similarity to American food (potatoes in brown gravy). I was able to find all of the required spices at a natural foods store, and they're also available at Asian grocery stores. Enjoy! UPDATE: A fellow cook pointed out some discrepencies in this recipe (Thanks, Chef Stevo!), so I've adjusted the ingredients list. :)
- 1 1⁄2 lbs small potatoes
- 1 1⁄2 tablespoons kosher salt, plus
- 1 teaspoon kosher salt
- 8 -10 blanched almonds
- 2 tablespoons sesame seeds
- 2 large black cardamom pods
- 2 teaspoons coriander seeds
- 1 1⁄2 teaspoons whole cumin seeds
- 4 garlic cloves, peeled and chopped
- 1 tablespoon fresh ginger, minced
- 8 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 5 cardamom pods, very lightly crushed
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cayenne
- 1 cup plain yogurt
- 1 teaspoon garam masala
- Peel the potatoes and prick them well with a fork.
- Soak them for 1 hour with 4 cups of water and the kosher salt.
- Meanwhile, put the almonds, sesame seeds, black cardamom, coriander, and 1 teaspoon of cumin seed in a small cast iron skillet and dry-roast, stirring frequently, until the almonds turn golden in spots.
- Put in a spice or coffee grinder and grind as finely as possible.
- Put the garlic and ginger, along with 1/3 cup water, into a blender, blending to a smooth paste.
- Drain the potatoes and wipe them well.
- Heat the oil in a heavy 10-inch wide pot over a medium flame. Put in the potatoes and fry them until golden brown on all sides.
- Remove with a slotted spoon and set aside.
- Add remaining 1/2 tsp of cumin seeds to the oil and stir once. Put in the onion.Fry, stirring, until the onion turns light brown.
- Add the 5 cardamom pods, cayenne, and turmeric.
- Fry and stir for a few seconds. Put in the ginger paste, the spice mixture, and 1 teaspoon salt, continuing to stir.
- Whenever the mixture seems to dry up, add a tablespooon of yogurt. Keep stirring and frying, adding yogurt whenever necessary, until the yogurt is used up.
- Add the garam masala and 1/2 cup water, mixing well.
- Put in the potatoes and mix gently.
- Cover the pot tightly with foil and then with its own lid.
- Turn the heat to very low and cook for about 30 minutes or until potatoes are cooked through.
- Stir gently a few times, always replacing the foil and lid. Remove from heat and serve when potatoes are fully cooked.