In a medium sized saucepan, heat the oil until smoking point and fry the potatoes in two batches, until they are well browned. Take the pan off the heat and drain on absorbent paper. Using a toothpick, prick the potatoes all over to allow flavours to penetrate. Place the pan back over a low heat and add the chilli powder followed by 2tbsp water. Cook for 1 minute and add the remaining spices. Cook for a further minute. Add the browned potatoes, salt and yoghurt. Cover the pan tightly and reduce the heat to low. Cook until the sauce thickens and coats the potatoes (5-6 minutes). Remove from the heat and serve with naan or chapatties.
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|Serving Size: 1 Serving (916g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 506 (100%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||76 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 12g|
|Cholesterol 0mg||0 %|
|Sodium 2326.7mg||80 %|
|Potassium 46.1mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 0.5g|
|Protein 0.4g||1 %|
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Calories per serving: 506
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