Serves: 4
Total Calories: 201

1 1/4 pounds small potatoes, each not more thatn 1 1/4-inch across
1/4 teaspoon ground turmeric
3 tablespoons vegetable oil
1 stick cinnamon (1-inch)
5 grean cardamom pods, crushed lightly to break the skin
2 teaspoons coriander seeds, coarsely ground
1 teaspoon cumin seeds, coarsly ground
1 tablespoon fenugreek seeds, coarsely ground
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 to 2 cup water
1/4 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper to taste

1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them, put them in a bowl, and toss well with the turmeric. (If the potatoes are large, cut each one in half.) Heat about 1 tablespoon oil in a large nonstick wok or saucepan over medium-high heat and cook the potatoes, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.

2. Add the remaining oil to the pan and cook the cinnamon and cardamom pods, stirring, a few seconds. Add the coriander, cumin, and fenugreek seeds, then add the ginger, green chili pepper, and asafoetida and stir about 1 minute. Return the potatoes to the pan, add the salt, and cook everything together about 2 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

3. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the potatoes are very soft and almost breaking, 5 to 7 minutes. Mix in the cilantro. Transfer to a serving dish, sprinkle with the black pepper on top, 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: 201
Calories from Fat: 92

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