ForkwiseChtitha Batata (Algerian Potato Stew)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 cloves Garlic
- 1 Red Chilli, small
- 1 tsp Ground Cumin
- 1 tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- ½ tsp Salt
- 2 tbsp Olive Oil
- 2 lb New Potatoes
- 1 tbsp Tomato Puree
- 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.
Video
Video by Allrecipes UK | Ireland, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Chtitha Batata (Algerian Potato Stew) by TheMealDB contributors (TheMealDB API terms) · source