A vegetarian dish from the Algerian kitchen.

Ingredients

• 4 cloves Garlic
• 1 small Red Chilli
• 1 tsp Ground Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Salt
• 2 tablespoons Olive Oil
• 2 Lbs 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. Add olive oil and mix dersa well.
2. 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.
3. Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

Source

This recipe is adapted from TheMealDB (id 53283), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=kpsZQTVVjdk.

Original source noted by the contributor: https://www.allrecipes.com/recipe/265319/chtitha-batata-algerian-potato-stew/.