Baby potatoes in a spiced yoghurt sauce
- 500 g baby potatoes preferably, but you will need to peel them individually after boiling, so choose medium sized ones if you want to do this quickly
- 1/4 cup plain yoghurt
- 2 tsp kashmiri chilli powder
- 1 tbsp fennel powder
- 1 tsp ginger powder not fresh ginger
- 3 tsp ground coriander seed
- Cooking oil for deep frying
- 3 bay leaves
- 2 black cardamom
- 1/2 tsp black cumin
- 2 inches cassia bark
- 6 cloves
- 1/4 tsp asafoetida
- 1 tsp salt
- Boil the potatoes withtheir skins on in salted water until you can poke a fork through easily. Takecare to prevent them from splitting. Cool the potatoes by draining them andrinsing in cold water. Now remove the skins carefully. Prick the potatoes all overwith a toothpick then shallow fry them on a low heat until they turn a crispgolden colour. Do not rush this step.
- Mix the chilli powder with 2 tbsp water and set aside. Heat the mustardoil. Add the asafoetida, stir, then add the whole spices, frying on a low heatfor a couple of minutes until they release their aroma. Now add the potatoesand the chilli and water mixture. Stir gently so that the potatoes are covered.
- Beat the yoghurt togetherwith the fennel, coriander, ginger powder and salt and half a cup of water. Addthis to the pot and cook on a low heat, stirring gently once or twice toprevent it from burning at the bottom and the yoghurt from splitting. Simmerfor ten minutes, occasionally shaking the pan but not stirring the potatoes toovigorously as they may break. You should end up with a thick sauce. You can addmore water if you desire a thinner sauce. Serve with roti.