From: The spice Box: Vegetarian Indian Cookbook
by Manju Shivraj Singh
My submission for DK's The Potato Fe(a)st
6 medium raw potatoes peeled
8 tbsp oil, divided
1 tsp cumin seeds
2 medium onions, ground
6 cloves garlic, ground
1 tsp ground ginger root
1 tsp turmeric powder
1 tsp cayene pepper
2 tsp coriander powder
1 tsp garam masala powder
2 tomatoes, chopped
1/2 cup yoghurt
salt to taste
1 tbsp raisins
1/2 tsp cloves
a few mint leaves or coriander leaves for garnish
Cut off the top quarter of the potatoes. Keep the tops. Carefully scoop out the center of each potato, using a knife. Save the pulp. Heat 2 tbsp of oil. Add cumin, onions and garlic. Cook till onions are golden.
Add the spices, tomatoes, yoghurt, salt. Cook. When the tomatoes are tender add the raisins and potato pulp. Cook 10-15 minutes more.
Stuff the spice mixture inside the potatoes and cover with the tops of the potatoes. Secure with a toothpick on each potato. Set aside any extra spice mixture.
Heat the remaining 6 tbsp of l and add cloves. Fry 1-2 minutes. Add the potatoes, fry and turn them till they are light brown. Cover with a tight lid and cook until they are tender.
Pour the remaining spice mixture over the potatoes. Garnish with mint or coriander.
Cooks notes: My potatoes did not get as tender just by covering with a tight lid, I added the remaining spice mixture and maybe around 1/2 cup of water to make sure the potatoes ended up soft enough.
Very yummy recipe though.The Raisins really provide a nice contrast to the heavy maasala. Serve with Puris.