Baby Potatoes In A Spicy Gravy. - cooking recipe

Ingredients

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

Preparation

1.\tFinely chop the ginger, garlic and onion.
2.\tChop the tomatoes into small pieces and leave it aside.
3.\tWash and halve the baby potatoes.
4.\tSet the gas to medium heat and add the oil to a wok. Then add the finely chopped ginger, garlic and onion.
5.\tWhen the garlic starts to brown, add the Chickpea Flour and turn to stove to low heat.
6.\tMix regularly so that nothing sticks to the bottom of the wok.
7.\tWhen 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.\tWell the tomatoes start to soften, add 500ml of water and turn the stove to medium heat.
9.\tWhen the mixture comes to a boil, put the lid on and turn the heat back to low.
10.\tWhen 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.\tAfter 30 mins, take the lid off, stir well and turn the stove to medium heat. Continue cooking for another 10 minutes.
12.\tServe with Indian bread (rotis/chappathis).
13.\tBless the chef.