Indian Supper #2

Rajasthani Rassadar Aalu
Rajasthani Potato Curry














Ingredients:

1 pound small potatoes
1/2 tsp ground tumeric
3 tbs veggie oil
1 cinnamon stick (or pinch of cinnamon powder)
2 tsp coriander seeds (coarsely ground)
1 tsp cumin seeds (coarsely ground)
1/2 tsp fenugreek seeds (coarsely ground)
1 tbs peeled and minced fresh ginger
1 pinch of cayenne pepper
1/2 tsp salt
1/2 cup plain nonfat yogurt, whisked until smooth
1-2 cups water
1/4-1/2 cup freshly chopped cilantro (including stems)

Directions:














1.) Boil potatoes in lightly salted water until tender. Drain and let cool, peel them (I left the skin), place in a big bowl and toss well in the tumeric powder.

2.) Heat 1 tbs of oil in a wok or large saucepan over medium-high heat and cook the potatoes until golden (3-5 minutes). Transfer to a bowl.















3.) Add remaining oil to the same pan and cook the cinnamon, stirring a few seconds. It will become a fragrant bubbly paste. (These are my new favorite fenugreek seeds above)















4.) Be sure to have your ground seeds ready.















5.) Add the coriander, cumin, and fenugreek ground seeds, stir, then add the ginger & cayenne and stir for 1 minute.















6.) Return the potatoes to the pan, add the salt and cook everything together for about 2 minutes.















7.) Add the yogurt, a little at a time to prevent curdling. Add water and bring to a boil over high heat. (This will not take long) Then reduce, cover, and simmer for 5 minutes. Mix in the cilantro and transfer to serving dish to dig in!















Hope you enjoy! We did!