Serves: 4
Total Calories: 312

4 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1/4 cup coarsely chopped raw cashew nuts
1 1/2 teaspoons , white poppy seeds
1 teaspoon Garam Masala
2 tablespoons vegetable oil
1 teaspoon cumin seeds
3 to 5 dried red chili peppers, such as chile de arbol, with stems
1/4 teaspoon turmeric
8 to 10 small potatoes (about 1 1/4 pounds), cut into 4 to 6 wedges each
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 cup water
1/4 cup heavy cream or coconut milk (optional)
1/2 teaspoon coarsely ground green cardamom seeds

1. In a small food processor, process together the ginger, garlic, cashews, and poppy seeds, adding about 2 tablespoons water to make a paste. Mix in the garam masala and transfer to a bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and red chili peppers they should sizzle upon contact with the hot oil. Quickly add the potatoes, turmeric, and salt and stir until golden, 5 to7 minutes.

3. Add the ginger-poppy seed paste and continue to stir over medium-low heat until traces of oil are visible on the sides, 7 to 10 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

4. Add the water, cover the pan, and cook over medium-high heat until the potatoes are soft and the sauce is thick, about 10 minutes. Add the cream or coconut milk, if using, and simmer another 3 minutes. Transfer to a serving dish, lightly stir n the cardamom seeds, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 312
Calories from Fat: 105

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Curried Baby White Turnips with Turnip Greens
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Diced Potato Curry with Pickling Spices
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Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
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Peach Halves in Savory Ginger-Peach Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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South Indian Yogurt Curry
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Spicy Lentil Nugget Curry with Potatoes
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Spicy Yogurt Curry with Spinach Ribbons
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