Cumin Roasted Potatoes

Cumin Roasted Potatoes

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  1. Lift 1 bound of water to a boil in an amazing pot fitted with a steamer basket. Add potatoes, quilt and steam unless refined, 6 to eight minutes. Role the potatoes aside. Dry the pot.

  2. Warmth oil in the pot over medium-high heat. Add onion and cook, stirring fundamentally, unless gentle and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring always, for 1 minute. Whisk in tomatoes and their juice; cook for 2 minutes. Switch the mixture to a blender or meals processor. Add 1/2 cup water and puree unless gentle.

  3. Return the puree to the pot. Pulse the closing 1/4 cup water in the blender or meals processor to rinse the sauce residue. Add to the pot alongside with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring fundamentally, unless hot, about 5 minutes.


Tip: Garam masala, a combination of coriander, shadowy pepper, cumin, cardamom, cinnamon and completely different spices, adds a warming, advanced layer of taste to this Indian stew.

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