Butter Fried New Potatoes with Curry Spices and Cream

Recipe from The Greens Cookbook, by Deborah Madison

Don’t be put off by the long list of ingredients ~ most are spices that you will likely have on hand!

2 lbs. small new potatoes
1 lb. carrots
1 1/2 lbs. canned tomatoes
2 1/2 teaspoons cumin seeds
3 teaspoons coriander seeds
1 inch piece of cinnamon stick
1 teaspoon cardamom seeds
8 cloves
1/4 teaspoon black peppercorns
6 - 8 tablespoons butter
1 large red onion, diced
1 clove garlic, finely chopped
1 - 2 ounces ginger root, peeled and minced
1/4 teaspoon grated nutmeg
1/2 teaspoon turmeric
3/4 cup yogurt
1/2-1 cup cream
salt
1 to 2 tablespoons cilantro

Cut your potatoes in half or thirds or into disks no larger than 1/2 inch thick.  Put them in a bowl of water to rest.  Cut the carrots into 2-inch pieces.  Finely dice the tomatoes.  Assemble all of the whole spices and grind them in a mortar and pestle or in a spice grinder.  Drain the potatoes and blot them dry.  Using a wide skillet or heavy bottomed casserole pan, heat 4 tablespoons of the butter, add the potatoes and cook them over medium heat.  Shake the pan occasionally or stir the potatoes so that all the surfaces are exposed to the butter.  Fry until they are golden brown but not yet fully cooked, then pierce them with a knife to make openings for the sauce. Remove them from the pan and set aside.  Add another 2 tablespoons of butter, and cook the carrots until they are about half way done.  Put the potatoes back in the pan.  In a second pan heat the remaining butter; add the onion and fry over medium heat, stirring frequently.  Stir in the garlic, ginger, ground spices, nutmeg and turmeric.  Next add the tomatoes and the yogurt, stir well, and transfer the sauce to the pan with the carrots and potatoes.  Simmer until the vegetables have finished cooking, then add the cream and cook for another few minutes, reducing the sauce until it is as thick as you want it. Season with salt.  Stir in the cilantro and serve.