- Heat the oil over medium-low heat until sizzling. Add the anise seeds and cook until they darken, but do not burn. Lower the heat to prevent burning.
- Add the bay leaf, cardamom pod and cinnamon stick. Stir and cook for 2 minutes on low heat.
- Add the mustard seeds and cook until they begin popping.
- Add the coriander, cumin, turmeric, chili powder, salt and pepper. Mix well.
- Stir in the yogurt and mix well. Cook for 5–7 minutes.
- Add the garam masala and continue cooking for 1 minute.
- Add the potatoes and coat with the sauce.
- Turn the heat to low and cover with a lid. Let the potatoes absorb the flavors for approximately 15 minutes.
- Serve immediately.
A Barbara Adams Beyond Wonderful recipe
with International Home Chef, India, Leela Manilal.
Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.
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