Adils' Dam Aly(Steamed Potatoes)

• 2 lb. new potatoes, each 1 1/2-inch diameter, scrubbed but not peeled
• vegetable oil
• 1 Tbsp. chopped fresh ginger root
• 1 fresh hot chili pepper, cut crosswise paper thin
• 1 tsp. salt
• 1/4 tsp. hot red pepper
• 1 1/2 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 3 Tbsp. fresh coriander
• 1 c. yoghurt
• 1/4 c. water

1. Boil potatoes in water for 10 minutes.
2. Drain and peel.
3. Pour 2 cups vegetable oil into deep skillet with oil for deep frying. Heat until 350u0b0 and fry potatoes for 2 minutes in 3 batches.
4. Brown all sides.
5. Put on paper towel and stub with toothpick.
6. Heat oil and in other skillet, add ginger and chili and fry.
7. Add salt, red pepper, garam masala, cumin, turmeric and coriander.
8. Stir in yoghurt and water and bring to boil.
9. Add potatoes and reduce heat and cook.
10. Put on tight lid; simmer for 20 minutes.
11. Let stand 20 minutes, then uncover.
12. Sprinkle remaining garam masala on top and serve.
13. Serves 6.

new potatoes, vegetable oil, fresh ginger root, hot chili pepper, salt, hot red pepper, garam masala, ground cumin, turmeric, fresh coriander, yoghurt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670755 (may not work)