Spicy Yogurt Baby Potato Curry
Ingredients
Main
- Baby potatoes: 12-15 boiled and peeled
- Shallots: 2
- Ginger: 1 T
- Oil: 5 T
- Salt to taste
- Water: 3/4th C
Ground mixture
- Coriander seeds: 1 T
- Peppercorns: 1 T
- Cumin seeds: 1 T
- Fennel seeds: 1 T
- Sesame seeds: 1 T
- Dried red chilli: 2-3
- Almonds: 8-10
- Cashews: 8-10
Yogurt mixture
- Coconut yogurt: 1 C
- Apple cider vinegar: 1 T
- Red chilli powder: 1 t
- Turmeric: 1 t
- Asafoetida: 1 t
- Gram flour: 1 T
Preparation
Grind together all the ingredients listed under “For ground mixture” into a fine powder
Whisk together all the ingredients listed under “For yogurt”
Prick cooked potatoes with a fork a few times
Heat oil in a wok and add potatoes. Stir fry for a few minutes till golden. Pick them out and keep aside
Add ginger and onions to the same wok and stir fry till onions are translucent
Add salt and the ground mixture and cook for a few minutes. If mixture is too dry add a bit of oil or water
Add yogurt, water and bring to a simmer
Mix in potatoes and garnish with coriander leaves
