1. Peel the potatoes and prick them well with a fork. 2. Soak them for 1 hour with 4 cups of water and the kosher salt. 3. Meanwhile, put the almonds, sesame seeds, black cardamom, coriander, and 1 teaspoon of cumin seed in a small cast iron skillet and dry-roast, stirring frequently, until the almonds turn golden in spots. 4. Put in a spice or coffee grinder and grind as finely as possible. 5. Put the garlic and ginger, along with 1/3 cup water, into a blender, blending to a smooth paste. 6. Drain the potatoes and wipe them well. 7. Heat the oil in a heavy 10-inch wide pot over a medium flame. Put in the potatoes and fry them until golden brown on all sides. 8. Remove with a slotted spoon and set aside. 9. Add remaining 1/2 tsp of cumin seeds to the oil and stir once. Put in the onion.Fry, stirring, until the onion turns light brown. 10. Add the 5 cardamom pods, cayenne, and turmeric. 11. Fry and stir for a few seconds. Put in the ginger paste, the spice mixture, and 1 teaspoon salt, continuing to stir. 12. Whenever the mixture seems to dry up, add a tablespooon of yogurt. Keep stirring and frying, adding yogurt whenever necessary, until the yogurt is used up. 13. Add the garam masala and 1/2 cup water, mixing well. 14. Put in the potatoes and mix gently. 15. Cover the pot tightly with foil and then with its own lid. 16. Turn the heat to very low and cook for about 30 minutes or until potatoes are cooked through. 17. Stir gently a few times, always replacing the foil and lid. Remove from heat and serve when potatoes are fully cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
