Ingredients — tap any to shop it
- Garlic 4 cloves
- Red Chilli 1 small
- Ground Cumin 1 tsp
- Paprika 1 teaspoon
- Black Pepper 1/2 teaspoon
- Cayenne Pepper 1/2 teaspoon
- Salt 1/2 teaspoon
- Olive Oil 2 tablespoons
- New Potatoes 2 Lbs
- Tomato Puree 1 tablespoon
- Water Boiled
- Salt To taste
Method
Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.