Spicy potatoes

INGREDIENTS

• 1½ Ibs potatoes
• 3 tomatoes
• 4 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 pinch asafoetida powder
• ¾ tsp turmeric
• 7 tsp coriander
• ¾ tsp chili powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp gram masala

TOOLS

• 1 knife
• 1 peeler
• 1 saucepan
• 1 spoon
• 1 lid
• 1 serving bowl

Peel the potatoes using a peeler. Cut the peeled potatoes into cubes with a knife.

Peel the tomatoes using a peeler. Halve and deseed the peeled tomatoes, then chop them. Chop the coriander.

Turn on the heat and drizzle sunflower oil over a saucepan. To the saucepan, add cumin seeds, asafoetida powder, and turmeric. Cook for 1 minute, stirring constantly. Then stir in the chopped tomatoes, 2 tablespoons coriander, chili powder, paprika, and salt. Stir with a spoon once more, then pour a quarter pint of water over the mixture. Then add the potato cubes and simmer for 3 minutes more, stirring occasionally. Pour another quarter-pint of water over the mixture and simmer for 2 minutes over low heat. Cook for another 15 minutes with the lid on. Then remove the lid and sprinkle with garam masala. Stir once more with a spoon, then remove from the heat.

Transfer the spicy potatoes to a serving bowl. Then scatter 1 tsp of chopped coriander on top.

It’s ready to be served !