Spiced Nut and Potato Bowl
ready in 1 hr 10 min.
- 4 cups small, waxy potatoes
- ⅔ cup Cashews
- ½ teaspoon dried chile peppers
- ½ teaspoon Cumin
- fresh ginger (approx. 2 cm, finely chopped)
- 2 cloves garlic (finely chopped)
- 1 teaspoon Coriander
- ground cinnamon
- ⅞ cup Yogurt
- 5 tablespoons Ghee (or butter)
- 2 onions (cut into strips)
- 1 bay leaf
- 2 cloves
- 1 handful fresh cilantro (leaves picked and roughly chopped)
Cook the potatoes in boiling salted water for around 15 minutes. Drain, cool slightly and peel.
Finely grind the cashew nuts in a food chopper, add to a small bowl together with around 5 tbsp water and leave briefly to absorb the liquid. Grind the chilli and cumin in a mortar. Stir the ginger and garlic and the ground coriander, chilli and cumin and a pinch of cinnamon through the yoghurt.
Fry the potatoes in ghee in a frying pan until crispy and brown, then remove from the pan. Add the onions to the pan and sweat them down. Add the bay leaf and cloves and fry together briefly. Add the yoghurt and cashews and simmer for around 5 minutes.
Add the potatoes together with around 150 ml water, season with salt and cook for a further 10 minutes until the potatoes are cooked through (testing with a sharp knife from time to time).
Stir the coriander through the potato mixture, spoon into bowls and serve.