This is a family favorite — okay, it’s *my* favorite, but my husband is pretty fond of it too. If I’m making it for everyone I omit the chilies, but if I’m making it for myself then anything’s game. My middle boy, who avoids anything spicy like the plague, actually prefers it with the chilies — go figure!
It isn’t the prettiest dish in the world, but it makes up for it in flavour. I think it tastes even better the next day. Indian-inspired itself, smothered potatoes go nicely with lentil dhal, curried beef, fried cabbage and other spicy curries.
2 Tbsp garam masala
1 Tbsp turmeric
1 Tbsp salt
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp ground cinnamon
6 Tbsp butter
1 tsp crushed chili flakes
3 bay leaves
2 Tbsp sugar
Wash the potatoes well. Unless the skins are really tough or blemished, leave them unpeeled. Cut them in 1-inch chunks. Boil in salted water until they are about half done. Drain them and set them aside.
Mix the yogurt with the garam masala, turmeric, salt, cumin, black pepper, and cinnamon. Toss the potatoes in the yogurt mixture until evenly coated. Set aside.
In a large pot over low heat, melt the butter. Add the bay leaves and crushed chili flakes. Stir for a few minutes, then add the sugar. Stir for a couple more minutes, until the sugar begins to caramelize, then add the potatoes. Stir gently until everything has been combined, then cover the pot. Bake in a preheated 350 degree oven for about 30 minutes.