Curry Yogurt Potatoes
Yield: 4-6 servings
Cook Time: About 15 minutes.
Tips: Oil can be substituted for the ghee (Indian butter), though for more authentic flavor, ghee is recommended.
Suggestion: Serve as a side dish to any meat, poultry or seafood dish, or as a main vegetarian dish.
Ingredients
- 2 onions, coarsely chopped
- 2-inch piece of ginger root, peeled and coarsely chopped
- 2 cloves garlic
- 3 tablespoons mild or medium curry paste (see information above)
- 4 tablespoons water
- 1 1/2 lbs. small (about 1 inch in diameter) red or yellow new potatoes
- oil for frying
- 3 tablespoons vegetable ghee or olive oil
- 2/3 cup plain yogurt
- 2/3 cup heavy cream
- 3 tablespoons chopped fresh mint
- salt and pepper to taste
- 1/2 bunch green onions, chopped (for garnish - optional)
Directions
Place onions, ginger, garlic, curry paste and water in a food processor or blender and process until smooth, scraping down the sides of the processor or blender and mixing again as necessary (mixture will appear slightly grainy).
Clean and rinse potatoes in a colander. Allow to drain. Cut the potatoes into fourths and pat dry with a paper towel if still damp. Place a large plate with a few stacked paper towels near the stove. Heat enough oil (on high) in a sauce pan to cover a small batch of the potatoes (if desired, you can use a small sauce pan, which will use less oil). (Note: If you have a deep fat fryer, you can use it for frying potatoes as well.) When oil is hot, carefully transfer a batch of potatoes to saucepan (do not over-crowd - potatoes should be able to move around) with a slotted spoon and allow to fry for about 5 minutes (or until golden brown), stirring gently occasionally. Transfer fried potatoes to the stacked paper towels to drain. Continue this process until all potatoes are cooked.
In a large skillet, heat the ghee (or oil). When ghee is hot, add onion mixture and fry on medium for about 2 minutes, stirring constantly. Add yogurt, cream and 2 tablespoons of the mint and mix well. Add the fried potatoes to the sauce and stir gently to coat. Season with salt and pepper to taste. Serve with garnishes of the remaining mint and sliced green onions if desired.
Clean and rinse potatoes in a colander. Allow to drain. Cut the potatoes into fourths and pat dry with a paper towel if still damp. Place a large plate with a few stacked paper towels near the stove. Heat enough oil (on high) in a sauce pan to cover a small batch of the potatoes (if desired, you can use a small sauce pan, which will use less oil). (Note: If you have a deep fat fryer, you can use it for frying potatoes as well.) When oil is hot, carefully transfer a batch of potatoes to saucepan (do not over-crowd - potatoes should be able to move around) with a slotted spoon and allow to fry for about 5 minutes (or until golden brown), stirring gently occasionally. Transfer fried potatoes to the stacked paper towels to drain. Continue this process until all potatoes are cooked.
In a large skillet, heat the ghee (or oil). When ghee is hot, add onion mixture and fry on medium for about 2 minutes, stirring constantly. Add yogurt, cream and 2 tablespoons of the mint and mix well. Add the fried potatoes to the sauce and stir gently to coat. Season with salt and pepper to taste. Serve with garnishes of the remaining mint and sliced green onions if desired.