Pot Roasted Fried Whole Potatoes In Yogurt Curry Recipes

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them.2. In a food processor or a blender, process together the onion, ginger, garlic, fresh mint leaves, and coconut until smooth Add the coriander, paprika and turmeric and process again to make a smooth paste.3. Heat 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the green chili peppers and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.4. Add the remaining oil to the pan, then add the onion-mint paste and cook over medium heat, stirring, until golden, 7 to 10 minutes. Mix in the potatoes, salt, and water, cover the pan, and simmer until the sauce is thick and the potatoes are very soft and fragrant, 5 to 7 minutes. Transfer to a serving dish, top with dried mint leaves and garam masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, peel them if you wish to, then break up coarsely with your fingers into 1-inch pieces. Reserve. In a blender, blend together the yogurt and tomato until smooth. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ginger, green chile peppers, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric, red pepper flakes, asafoetida, and salt, then add the blended yogurt-tomato mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 5 minutes.3. Add the potatoes and simmer 7 to 10 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Boil the potatoes in lightly salted water to cover until crisp-tender, about 10 minutes. Drain, let cook, then prick each potato all over with a fork. (So the spices penetrate the inside.) Meanwhile, in a blender, blend together the yogurt and water until smooth.2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of potato dropped into the hot oil rises to the top in 15 to 20 seconds. Add the potatoes to the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them carefully with a slotted spatula, until they are golden 2 to 3 minutes. Drain on paper towel.3. Remove all but 2 tablespoons oil from the wok and discard or reserve for another use. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seed, cardamom pods, cinnamon, and cloves they should sizzle upon contact with the hot oil. Quickly add the potatoes, fennel seeds, coriander, ginger, cayenne pepper, asafoetida, and salt, and stir carefully until the spices cling to the potatoes, about 3 minutes.4. Add the yogurt-water and bring to a boil, stirring constantly, over high heat. Reduce the heat to low, cover the pan and summer until most of the water has been absorbed, leaving behind a medium-thick sauce, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.