Chtitha Batata (Algerian Potato Stew)

Servings: 4  ·  Prep: 2 min  ·  Cook: 40 min

Ingredients

• 4 cloves Garlic
• 1 small Red Chilli
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• ½ teaspoon Black Pepper
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Salt
• 2 tablespoons vegetable broth
• 2 pounds New Potatoes
• 1 tablespoon Tomato Puree
• Boiled Water
• To taste Salt

Method

1. Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste.
2. Add vegetable broth and mix dersa well.
3. Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes.
4. Add potato halves and stir to combine with the dersa. Stir in tomato paste.
5. Pour in enough water to just cover the potatoes and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 40 minutes.
7. Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

Adapted from TheMealDB