|
| |
Deep - Fried New Potatoes Steamed With Spices And Yoghurt
(Dam Alu)
|
|
|
| What You Need: |
|
|
|
2 pounds new potatoes, each about 1½ 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 slices
1 teaspoon salt
¼ teaspoon ground hot red pepper
1½ teaspoons garam masala
½ teaspoon ground cumin
½ teaspoon turmeric
3 tablespoons finely chopped fresh coriander (cilantro)
1 cup yoghurt
¼ cup water
|
|
| |
|
|
|
| How To Cook: |
|
|
1. 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 fryer. Heat the oil until it reaches a temperature of 350°F on a deep-frying thermometer.
|
2. 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.
|
3. In a heavy 2- to 3-quart saucepan with a tighdy 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.
|
4. 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.
|
5. Set the lid on top and simmer for 20 minutes.
|
6. 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.
|
|
|
|
|
|
|
|
