Urullakkizhangh Varattiyadh/Spicy Potato Roast

Ingredients

• 4 medium to large Potatoes (Medium to big sized potatoes)
• 1 tablespoon Cumin seeds
• 3 count Green cardamom pods
• 3 count Cloves
• 1 inch Cinnamon stick
• 2 medium Onions (Finely chopped)
• 2 count Green chillies (Crushed well)
• 0.5 teaspoon Ginger garlic paste
• 6.5 tablespoons Coconut oil
• 1 tablespoon Red chilli powder
• 0.75 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Asafetida (Optional)
• 1 cup Plain yogurt
• 1 teaspoon Sugar
• 1 to taste Salt
• 1 cup Water (Warm)

Instructions

1. 1Cut the potatoes into large pieces. In a pressure cooker, add the potatoes with enough water and cook for one whistle until they are half-cooked.
2. 2In a deep pan over medium heat, add 2-3 tablespoons of coconut oil. Once hot, add the half-cooked potatoes and shallow fry until they turn golden and crispy.
3. 3Transfer the fried potatoes to a bowl. In the same pan, add more coconut oil if needed. Add cumin seeds, cardamom, cloves, cinnamon, onions, green chillies, ginger garlic paste, and salt. Sauté until the onions are soft and translucent.
4. 4Add red chilli powder, turmeric powder, coriander powder, garam masala, and asafetida to the pan. Mix well and roast the spices until fragrant.
5. 5Return the fried potatoes to the pan. Add plain yogurt and warm water. Stir thoroughly to combine all ingredients.
6. 6Add sugar to the pan and cook over medium heat until the gravy thickens to your desired consistency.
7. 7Remove from heat and serve hot. Enjoy the potato curry with rice or bread.