Indian Potatoes with Yogurt Sauce
Peel the potatoes and cook for about 10 minutes. With a sharp knife or a toothpick, pierce them on all sides.
Heat the Ghee in a pan and sauté the garam masala. Add the ginger-garlic paste and the asafoetida and sauté briefly. Deglaze with the milk, bring to a boil and stir in the yogurt. Mix well and season with salt.
Place the potatoes in a small roasting pan or clay pot and cover with the yogurt sauce. Close the lid and roast the potatoes in the oven at 180°C (approximately 350ºF) for about 30 minutes.
In the meantime, rinse the cilantro, pluck off the leaves and purée finely with the peanut oil.
Remove the lid of the roasting dish and serve the potatoes drizzled with cilantro sauce and chili sauce.