These potatoes are marinated inwards a fragrant seasoned yogurt blend earlier they are fried to apply a fragrant golden-brown spice crust amongst fragile aromatic flavours together with only plenty spicy heat. They're a wonderful accompaniment to virtually whatsoever northern Indian manner repast — or whatsoever other repast or only snacking for that matter. As an added benefit, the tardily training required is done hours earlier a meal, making the actual cooking a uncomplicated procedure during which other dishes tin transportation away locomote attended to.
This recipe is adapted from Yamuna Devi's indispensible Indian cookbook,
Lord Krishna's Cuisine
, which the writer inwards plow adapted from a Bengali dish. Note that the dark-green chilies apply non postulate to locomote seeded to brand the yogurt-pistachio blend — yous tin transportation away take the seeds if yous wishing to cut back the "heat", but the potatoes are non spicy hot inwards whatsoever case. Please besides Federal Reserve annotation that the recipe calls for cardamom seeds together with non the pods — an 1/8 teaspoon of solid soil cardamom tin transportation away locomote substituted if yous apply non convey the seeds on hand. Nigella seeds, curry leaves together with cardamom seeds are all available at your local Indian grocer.
Also a reminder to transportation inwards ane of your favorite Indian vegetarian recipes for a peril to win a lovely cookbook.
Details tin transportation away locomote constitute here.
 Bengali-Style Potatoes inwards a Seasoned Yogurt-Pistachio Crust |
Recipe past times Lisa Turner
Adapted from Lord Krishna's Cuisine
Cuisine: Indian
Published on February 8, 2012
Potatoes marinated inwards a fragrant seasoned yogurt blend together with and thus fried to apply a fragrant golden-brown spice crust amongst fragile aromatic flavors together with only plenty spicy heat.
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Ingredients:
- 1 1/2 lb pocket-size potatoes
Yogurt-Pistachio Blend:
- 3/4 loving cup evidently yogurt
- 1/3 loving cup raw pistachios
- 2 dark-green chilies, chopped
- 1-inch slice fresh ginger, chopped
- small handful fresh coriander or parsley leaves
- 2 tablespoons dried grated coconut
- 1/2 teaspoon dried cerise chili flakes
- 1/4 teaspoon cardamom seeds
Finish:
- 2 tablespoons ghee or olive oil
- 1-inch slice cinnamon stick
- 1 tablespoon fresh or dried curry leaves
- 2 teaspoons cumin seeds
- 1/2 teaspoon nigella seeds
- 1 teaspoon body of body of water salt
- 1/2 teaspoon turmeric
- juice of 1 lemon
Instructions:
Generation Engelmundus Scrub the potatoes together with cutting into 1-inch or bite-sized cubes. Steam or railroad train the potatoes until only tender. Add the cooked potatoes to a mixing bowl together with laid aside. Generation Engelmundus Meanwhile, combine the yogurt, pistachios, dark-green chilies, ginger, coriander or parsley, coconut, dried cerise chili flakes together with cardamom seeds inwards a pocket-size blender or nutrient processor, together with procedure until smooth. Generation Engelmundus Pour the yogurt-pistachio blend over the potatoes together with mix. Cover together with refrigerate for 1-3 hours. Generation Engelmundus Heat the ghee or olive crude oil over medium-high estrus inwards a large non-stick pan. When hot, toss inwards the cinnamon stick, curry leaves, cumin seeds together with nigella seeds together with nipper for xxx seconds or until the spices teach fragrant together with the cumin seeds darken a yoke of shades. - Stir inwards the coated potatoes, tabular array salt together with turmeric. Reduce the estrus slightly to medium. Stir occasionally together with railroad train for xxx minutes or until the potatoes are dry out together with convey a golden crusty surface.
Generation Engelmundus Remove from estrus together with serve hot or warm, sprinkled amongst a piffling fresh lemon juice only earlier serving. Reheat potatoes past times gently re-frying on medium-low estrus for 10-15 minutes.
Makes 6 servings |
Other Indian murphy ideas yous may enjoy:
Bengali-Style Crunchy Potatoes Aloo Gobi Tamarind Potatoes On the overstep of the reading stack:
The Cat's Table
past times Michael Ondaatje
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