Nepali Aloo (Potato Kebabs)


6 medium potatoes
1 tbsp cumin powder
1 tbsp corriander powder
1/2 inch ginger paste (fresh is better)
5 cloves garlic ground to paste
1 cup yoghurt
1/2 tsp pepper powder
chilli powder to taste
1/4 tsp turmeric powder
salt to taste
4 small bay leaves
1/2 cup oil
1/2 inch ginger, chopped


Peel potatoes and cut into 4 to 6 equal sized pieces.
Mix all ingredients except potatoes, oil, chopped ginger and bay leaves into a smooth paste.
Marinate the potatoes in this mixture for at least 4 hours. Don't leave the potato pieces too large.

In a large pan, heat the oil, add chopped ginger and fry on high heat till it browns.
Add bay leaves and stir for awhile.
Drop the potatoes into the hot oil mixture and fry till the potatoes turn light brown while stirring occasionally.
Pour the marinade into the pan for some liquid quotient, lower the heat, cover the pan and cook potatoes for 10-15 minutes until soft.
Dry up the potatoes before serving. They should be crisp on the outside and soft on the inside.