Ingredients
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2 tablespoons vegetable oil
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1 onion, chopped
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1 clove garlic, finely chopped (or more)
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1 chopped green chili peppers or 1 red chili pepper
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1 teaspoon cumin seed
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1/2 teaspoon turmeric
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1/2 teaspoon ground coriander
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1/2 teaspoon garam masala
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1/2 teaspoon salt
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2 cardamom pods
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2 bay leaves
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1 inch cinnamon stick
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5 tablespoons natural yoghurt
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3 tomatoes, chopped
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3 tablespoons chopped fresh coriander or 3 tablespoons parsley
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1 lb potato, peeled and cubed
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2 cloves
Instructions
- Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
- Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
- Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
- Serve hot with the coriander sprinkled on top.