Ingredients
-
1 1/2
-
2
-
1/3
-
1/2
-
1
-
1
-
4
-
1
-
1/2
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Wash the Potatoes Well; Do not Peel Them- Cut Them in Half If They're Small, Into Quarters If Large. |
|
2
Done
|
Heat the Oil in a Skillet Over Medium Heat; Add the Cashews and Cook Until Browned, 2 to 3 Minutes. |
|
3
Done
|
Remove the Nuts from the Skillet and Set Them Aside. |
|
4
Done
|
in the Remaining Oil, Cook the Onion, Ginger and Garlic Over Medium-Low Heat Until Very Tender, About 5 Minutes. |
|
5
Done
|
Stir in the Curry Powder, Turmeric and Salt; Add the Potatoes and Toss With the Seasonings. |
|
6
Done
|
Add the Water and Yogurt, Cover and Cook Over Medium Heat Until the Potatoes Are Tender, 20 to 25 Minutes. |
|
7
Done
|
If the Heat Is Too High and the Potatoes Dry Out, Add Water, a Tablespoon at a Time (there Should Be No Excess Liquid Remaining in the Pan). |
|
8
Done
|
Stir in the Cashews, Then the Cilantro. |
|
9
Done
|
Turn the Salad Out Onto a Platter or Into a Bowl and Serve at Room Temperature. |
|
10
Done
|
Source: from the La Times. |
