Serves: 4
Total Calories: 277

8 to 10 small thin-skinned white or red potatoes (about 1 1/4 pounds), cut into 4 to 6 wedges each
1 cup nonfat plain yogurt, whisked until smooth
1 large tomato, coarsely chopped
2 to 3 tablespoons vegetable oil
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon , hot red pepper flake, , or to taste
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
1/4 cup finely chopped fresh cilantro, including soft stems

1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, peel them if you wish to, then break up coarsely with your fingers into 1-inch pieces. Reserve. In a blender, blend together the yogurt and tomato until smooth.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ginger, green chile peppers, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric, red pepper flakes, asafoetida, and salt, then add the blended yogurt-tomato mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 5 minutes.

3. Add the potatoes and simmer 7 to 10 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro, 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: 277
Calories from Fat: 60

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