Serves 6
• 2 lbs. potatoes
• 2 tsp. ground turmeric
• 1 Tbs. Garam Masala
• 2 tsp. salt
• ½ tsp. ground cumin
• ½ tsp. black pepper
• ⅓ cup yogurt
• 3 Tbs. butter
• 2 bay leaves
• 1 tsp. crushed dried red pepper
• 1 tsp. sugar
1. Peel the potatoes and cut them in 1-inch chunks. Boil them in salted water until they are about half done, 8 to 10 minutes. Drain them and prick them a little with a fork.
2. Make a paste of turmeric, garam masala, salt, cumin, black pepper, and yogurt. Roll the hot potatoes in this paste until they are all thoroughly coated.
3. Melt the butter in a medium-sized, shallow, fireproof casserole and add the bay leaves and red pepper, stir them over low heat for a few minutes, then add the sugar. In a few minutes, when the sugar just begins to caramelize (to turn light brown), add the potatoes, stir and toss them gently for a few minutes, then cover the casserole tightly and bake in a preheated 350 degree oven for about 30 minutes.
