Serves: 4
Total Calories: 324

10 to 12 small new potatoes (about 1 1/4 pounds)
1 meduam onion, coarsely chopped
5 to 6 quarter-size slices peeled fresh ginger
1 clove fresh garlic (large), peeled
1/4 cup coarsely chopped fresh mint leaves
1 tablespoon shredded unsweetened dried coconut
1 tablespoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
3 to 4 tablespoons peanut oil
3 to 5 fresh green chili peppers, such as serrano, split lengthwise in half
1 teaspoon cumin seeds
1/2 teaspoon salt, or to taste
2 to 3 cups water
1 teaspoon ground dried mint leaves
1/2 teaspoon Garam Masala

1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them.

2. In a food processor or a blender, process together the onion, ginger, garlic, fresh mint leaves, and coconut until smooth Add the coriander, paprika and turmeric and process again to make a smooth paste.

3. Heat 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the green chili peppers and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.

4. Add the remaining oil to the pan, then add the onion-mint paste and cook over medium heat, stirring, until golden, 7 to 10 minutes. Mix in the potatoes, salt, and water, cover the pan, and simmer until the sauce is thick and the potatoes are very soft and fragrant, 5 to 7 minutes. Transfer to a serving dish, top with dried mint leaves and garam masala 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: 324
Calories from Fat: 96

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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Rajasthani Potato Curry
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