Gujarati Potato Braise

Name: Gujarati Potato Braise
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Servings: 4
Cuisine: Indian
Ingredients: 1½ cups plain yogurt; ½ teaspoon sugar; ½ cup blanched almonds, toasted and coarsely chopped; ½ cup cilantro, chopped; 2 cardamom pods; 1 teaspoon poppy seeds; 1 teaspoon coriander seeds; 2 teaspoons fennel seeds; 4 large potatoes (about 2 pounds), peeled and cut into 1-inch cubes; ½ cup vegetable oil, butter or ghee; ½ cup vegetable oil, butter or ghee; ½ cup vegetable oil, butter or ghee; 1 large tomato, peeled and sliced, or ½ cup tomato puree; 1 large tomato, peeled and sliced, or ½ cup tomato puree; 1 teaspoon salt; ½-inch fresh ginger, peeled and crushed, or ¼ teaspoon ginger powder; ½-inch fresh ginger, peeled and crushed, or ¼ teaspoon ginger powder; 1 hot green chili, seeded and chopped; 2 cloves garlic, peeled and crushed; 1 small onion, peeled and thinly sliced

Preparation info

Servings:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Although the potato was introduced to India only in the sixteenth century by Portuguese traders (along with cashews, papaya, guava and tobacco), it quickly became very popular, especially in the Gujarat region, where two-thirds of the population are vegetarian.

Ingredients

½ cup vegetable oil, butter or ghee
4 large potatoes (about 2 pounds), peeled and cut into 1-inch cubes

Asia
India
Main course
Gluten-free
Vegetarian
Gujarat

Method

Heat 4 tablespoons oil in a wok or deep skillet over medium heat, until very hot. Add the potatoes and fry for 15 to 20 minutes, stirring occasionally, until golden brown and tender. Remove from the wok and set aside.
Add 4