Borani Kachalu
Yield: 4
Ingredients
- 1-2 tbsp olive oil
- 1/2 tsp fresh minced garlic
- 1/2 tsp fresh minced ginger
- 1/2 cup tomato sauce/passata or crushed tinned tomatoes
- 1 lb fingerling potatoes, sliced into 1/8 of an inch thick disks
- 1/8 tsp turmeric powder (haldi)
- 1/8 tsp cayenne (add up to a 1/4 tsp if you so like)
- 3/4 cup yogurt thinned with 2 tbsp water (not of the thick Greek genre)
- 1 tsp dried mint + extra for garnish
- salt
Instructions
- Place large frying pan on medium heat and add olive oil.
- Once the oil is heated through, add garlic and ginger and sauté 30 seconds till fragrant.
- Add tomato sauce, turmeric and cayenne and stir for one minute and add potato disks.
- Stir for 2-3 minutes, ensuring that each disk is coated with oil and tomato sauce.
- Sprinkle some water on top of potatoes, and cover pan with a lid or with foil and turn the heat to low.
- Allow potatoes to cook in their own steam for 15 minutes. At the 10 minute mark remove the lid/foil and insert a knife into the potato to test for doneness.
- When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes.
- Allow potatoes to come to room temperature. In the meanwhile, prepare the spiced yogurt.
- Add 2tbsp of water to yoghurt and whip. Add dried mint and salt to taste.
- When ready to serve, arrange potatoes in your dish and drizzle with yogurt. Dust with dried mint.