To serve 6
- 2 pounds new potatoes, each about 1 ½ inches in diameter, scrubbed but not peeled
- Vegetable oil
- 1 tablespoon finely chopped fresh ginger root
- 1 fresh hot red or green chili, about 3 inches long, stemmed and seeded, and cut crosswise into paper-thin slice
- 1 teaspoon salt
- ¼ teaspoon ground hot red pepper
- 1 ½ garam masala
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 3 tablespoons finely chopped fresh coriander
- 1 cup yoghurt
- ¼ cup water
Drop the potatoes into enough boiling water to cover them completely, and boil briskly, uncovered, for 10 minutes. Then drain and peel them.
Pour 2 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil into a deep-frying fryer. Heat the oil until it reaches a temperature of 350° on a deep frying thermometer. In 2 or 3 batches, deep-fry the potatoes for about 2 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels and make five or six ½ -inch-deep pricks in each potato with a small skewer or toothpick.
In a heavy 2- to 3-quart saucepan with a tightly fitting lid, heat 3 tablespoons of vegetable oil over moderate heat until a light haze forms above it. Add the ginger and fresh chili, and fry until they are coated with oil. Stirring constantly, add the salt, ground red pepper, 1 teaspoon of the garam masala, the cumin, turmeric and fresh coriander. Stir in the yoghurt and water, and bring to a boil. Add the potatoes, turn them about with a spoon to coat them on all sides, and reduce the heat to the lowest possible point. Cover the pan with a sheet of foil and crimp the edges to secure the foil firmly. Set the lid on top and simmer for 20 minutes. Remove the pan from the heat and let the potatoes rest for about 20 minutes before uncovering them.
To serve, mound the potatoes on a heated platter, pour the sauce over them and sprinkle the top with the remaining ½ teaspoon of garam masala.
by : inforesepTags: