Dam Aloo

By Hester

Smothered whole potatoes in a yoghurt gravy.

Ingredients

• 1 lb. medium potatoes
• water cover and boil potatoes
• 2 cups oil
• 1 medium onion, chopped
• 1/2 cup plain, whole milk yoghurt
• 1 tsp. ground cayenne pepper
• 1 tsp. ground fennel seeds
• 1/2 tsp. ginger powder
• 1/4 tsp. ground cumin seeds
• 6 cloves
• salt to taste
• 1 cup water

Details

Servings 6

Preparation

Step 1

Boil the potatoes ina saucepan until done. Drain off water. Allow potatoes to cool. Pare off skin and perforate potatoes all over, deeply, with a toothpick. Set potatoes aside. Heat the oil in a wok on high heat until very hot. Deep fry the potatoes until they become reddish brown all over. This may take a while. The potatoes are not done until they turn reddish all over. Remove with a slotted spoon and set aside. Remove wok from heat.

In a 4 quart saucepan, heat 3 Tbsp. of the oil from the wok on medium high heat. Add the onion, and fry until light brown. Mix the yoghurt with the cayenne pepper and stir in with the onion. Add teh fennel, ginger, cumin, cloves, and salt in quick succession; stir. Add the water, then the potatoes. Stir gently, but well. Bring to a boil. Cover. Reduce heat to low, and cook for 10 minutes.

Serve hot.