Baby Potatoes In A Spicy Gravy.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 20 g ginger
• 4 garlic cloves
• 1 red onion
• 10 g salt
• 2 teaspoons paprika
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 500 g baby potatoes
• 2 tomatoes
• 2 tablespoons olive oil
• 2 tablespoons chickpea flour

Recipe

• 1 1. finely chop the ginger, garlic and onion.
• 2 2. chop the tomatoes into small pieces and leave it aside.
• 3 3. wash and halve the baby potatoes.
• 4 4. set the gas to medium heat and add the oil to a wok. then add the finely chopped ginger, garlic and onion.
• 5 5. when the garlic starts to brown, add the chickpea flour and turn to stove to low heat.
• 6 6. mix regularly so that nothing sticks to the bottom of the wok.
• 7 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 8. well the tomatoes start to soften, add 500ml of water and turn the stove to medium heat.
• 9 9. when the mixture comes to a boil, put the lid on and turn the heat back to low.
• 10 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 11. after 30 mins, take the lid off, stir well and turn the stove to medium heat. continue cooking for another 10 minutes.
• 12 12. serve with indian bread (rotis/chappathis).
• 13 13. bless the chef.