Baby Potatoes in a Spicy Gravy.

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Finely chop the ginger, garlic and onion.
  • 2. Chop the tomatoes into small pieces and leave it aside.
  • 3. Wash and halve the baby potatoes.
  • 4. Set the gas to medium heat and add the oil to a wok. Then add the finely chopped ginger, garlic and onion.
  • 5. When the garlic starts to brown, add the Chickpea Flour and turn to stove to low heat.
  • 6. Mix regularly so that nothing sticks to the bottom of the wok.
  • 7. When the Chickpea Flour starts to turn brown, add the chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, paprika powder and the garam masala. Stir well.
  • 8. Well the tomatoes start to soften, add 500ml of water and turn the stove to medium heat.
  • 9. When the mixture comes to a boil, put the lid on and turn the heat back to low.
  • 10. When the oil separates, add the baby potatoes and mix well, put the lid back on and cook at low heat. For approximately 30 minutes.
  • 11. After 30 mins, take the lid off, stir well and turn the stove to medium heat. Continue cooking for another 10 minutes.
  • 12. Serve with Indian bread (rotis/chappathis).
  • 13. Bless the chef.
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