A tasty dish, Turkari Aloo (tuhr-kah-rce ah-loo) may be served as part of an Indian meal.
2 oz. ghee or clarified butter
2 teaspoon turmeric
12 lb. potatoes, peeled and cut into
3 garlic cloves, crushed
2 green chillis, finely chopped
1 teaspoon ground fenugreek
1 tablespoon ground coriander
1 teaspoon salt
16 fl. oz. yogurt, well beaten
1 tablespoon chopped fresh coriander leaves
In a large saucepan, heat the ghee or butter over moderate heat. When the ghee or butter is hot, add the turmeric and potatoes and fry, turning the potato cubes frequently, for 10 minutes or until they are lightly and evenly browned.
Add the garlic, chillis, fenugreek, coriander and salt and fry, stirring constantly, for 3 minutes. Pour in the yogurt and stir to mix. Bring the mixture to the boil. Reduce the heat to moderately low and simmer the potatoes, uncovered, for 30 minutes or until they are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Trans-fer the contents of the pan to a warmed serving dish, sprinkle over the coriander leaves and serve immediately.