Spiced Potatoes in Yogurt

1 ½ lbs (700g) baby new potatoes, halved

3 tablespoons oil

2 onions, diced

 ¾ cup (190g) yogurt

4 black cardamom pods

1 teaspoon fennel seeds

1 cinnamon stick (2 in/5 cm)

2 tablespoons unsalted, roasted cashew nuts or shelled melon seeds, soaked in water

1 ½ tablespoons minced ginger

4 cloves garlic, minced

1 ½ teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground red pepper

½ cup (125mL) water

1 teaspoon salt

Parboil the potatoes for 7 to 10 minutes.  Heat the oil in a wok and stir-fry the potatoes for about 5 minutes or until golden.  Drain and set aside, leaving the oil in the wok.  Stir-fry the onion in the reserved oil until browned, then remove with a slotted spoon and set aside. 

Dry-roast then cardamom, fennel and cinnamon in a non-stick wok, stirring continuously for 1 to 2 minutes until the spices are fragrant.  Drain the soaking cashews or melon seeds, then place in a blender with the dry roasted spices and grind to a paste, adding 1 teaspoon of water if necessary.  Set aside.

Stir-fry the ginger and garlic for 2 minutes in the wok used for frying the potatoes and onion, adding more oil if necessary.  Add the coriander, cumin, turmeric and red pepper and stir for 1 minute.  Leave on low heat while you whisk the yogurt.  Add the whisked yogurt, cardamom-nut paste, potatoes, water and salt.  Simmer uncovered for about 10 minutes until the potatoes are tender.  Stir in the browned onions and serve.