“A strong Awadhi influence of almonds and poppy seeds elevates the humble potato to a royal status. Traditionally baked on hot coals, these potatoes can be cooked in the oven. To re-create the dish’s authenticity, bake in clay or cast-iron pots indirectly over hot coals in your grill.
The process of evaporating the water in the yogurt elevates its tartness, giving the sauce’s flavors an added dimension. Even though water is added back at a later stage, the desired result is achieved and maintained from the initial evaporation.”
– Raghavan Iyer
Ingredients
- ¼ cup ghee (clarified butter)
- 1 pound new potatoes
- 1 teaspoon cumin seeds
- 1 cup red onion, finely chopped
- 5 medium-size garlic cloves, finely chopped
- 1/2 cup slivered almonds, ground
- 1 tablespoon white poppy seeds
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black peppercorns
- 1/2 teaspoon ground red pepper (cayenne)
- 1 cup plain yogurt (preferably full fat)
- 1 cup water
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro leaves and tender stems, finely chopped
Directions
- 1
Place a rack in the center of your oven and heat the oven to 350 F.
- 2
Heat the ghee in a medium-size sauté pan or cast-iron skillet over medium-high heat. Roast the potatoes, uncovered, about 10 minutes, stirring occasionally to allow an even browning of the skins, which will shrivel a bit. Fish the potatoes out with a slotted spoon and transfer to a plate.
- 3
Heat the ghee in a medium-size sauté pan or cast-iron skillet over medium-high heat. Roast the potatoes, uncovered, about 10 minutes, stirring occasionally to allow an even browning of the skins, which will shrivel a bit. Fish the potatoes out with a slotted spoon and transfer to a plate.
- 4
In the same ghee over medium-high heat, sprinkle in the cumin seeds and allow them to sizzle and turn reddish brown, 5 to 10 seconds.
- 5
Add the onion and garlic and stir-fry until light brown, 3 to 5 minutes.
- 6
Stir in ground almonds, poppy seeds, salt and ground black and red pepper. Cook, stirring constantly, until almonds are partially brown, 30 seconds to 1 minute.
- 7
Mix in the yogurt and simmer uncovered, vigorously stirring occasionally, until the water in the yogurt evaporates, 8 to 10 minutes.
- 8
Add the cup of water, roasted potatoes and garam masala; stir well. If your pan is ovenproof, place a lid on it and place it into the heated oven. (If it is not, transfer to a baking dish and cover.) Bake covered until the potatoes are fork-tender and the sauce is slightly thickened, about 30 minutes. Remove cover and continue baking to thicken up the sauce a bit more, about 5 minutes.
- 9
Serve sprinkled with the cilantro.
