Pahadi Aloo, Spicy Creamy Potatoes (India)

Serves 6

3 tablespoon vegetable oil
1 teaspoon cumin seeds
2 cinnamon sticks
2 cloves
2 1/4 lb. potatoes, washed and sliced.
1/4 pint plain yogurt
4 oz. milk
1 large tomato, peeled and chopped
4 oz. water
1 tablespoon cream (optional)

Paste:
2 teaspoon oil
1 large onion peeled & sliced
2 tablespoon grated coconut
1 teaspoon anise seeds
1 inch fresh ginger
4 red dried chillies
6 cloves garlic
1/2 teaspoon black peppercorns
1/2 teaspoon nigella seeds (optional)

To make the paste heat the oil in a frying pan and fry all the ingredients for 2-3 minutes. Put into a blender and blend to a smooth paste with 2 tablespoon water.

Heat the vegetable oil in a large pan and fry the cumin seeds until they splutter. Add the cinnamon and cloves and fry for 30 seconds more. Add the potatoes and season with salt. Cover and cook on low heat until the potatoes are soft, about 20 minutes.

Mix the yogurt, milk, paste and tomato with the water in a separate bowl. Add to the vegetables and cook for 1 minute. Add cream and serve at once.