Saturday, April 5, 2008

A Long Overdue Post on Delicious Indian Curry

Okay, here it is. My my all-time favourite curry recipe. Always a crowd pleaser!

(Catherine, do you have any photos of this?)

Whole Potatoes in Spicy Yogurt Gravy

  • 12 even-sized small boiling potatoes (2 lbs all together)
  • 7 tablespoons Indian vegetable shortening or light vegetable oil (try a bit less)
  • 1.5 cups finely chopped onions
  • 1 tablespoon finely chopped fresh ginger root
  • 2 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 0.5-1 teaspoon red pepper flakes
  • 1 teaspoon Mughal garam masala
  • 2 cups chopped or pureed fresh tomatoes (or 1 cup canned tomato sauce)
  • 2/3 cup plain yogurt
  • 4 teaspoons kosher salt (use 1 teaspoon or less)
  • 2/3 cup heavy cream

1. Peel potatoes, and prick them with a thin skewer or knife in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.

2. Heat 5 tablespoons of the shortening in a large non-stick pan that can hold all the potatoes in one layer over medium high heat. When the shortening is very hot, drain the potatoes, pat them dry on paper towels, and add. Fry them until acquire several tiny browned spots and a crust (8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes falling part during prolonged cooking.) With a slotted spoon, transfer them to a bowl.

3. Add the rest of the shortening to the pan along with the onions. Fry until the onions turn caramel brown (about 15 minutes), stirring constantly so they do not burn. Add ginger, and fry for an addition .5 minute. Add cumin, coriander, turmeric red pepper, mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt , salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, cover, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.

4. Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more shortening. Check for salt and serve.

1 comment:

c-licious said...

The photo for this yummy-ness is on my March 19th post. The red-ish orange-ish yummyness on the plate. Oh yeah, I know you want some.