Nepalese potatoes – Aloo dam

Ingredients for 2 servings:

• 500 g potatoes, small
• 2 tbsp ghee
• 100 g onion(s), finely diced
• 100 g peas, frozen
• 2 m.-large tomato(s)
• 1 clove(s) garlic, finely chopped
• 1 tbsp ginger, freshly grated
• ½ tsp cumin powder
• ½ tsp chili powder
• ¼ tsp turmeric
• ¼ tsp salt
• ½ tsp cardamom powder
• 2 bay leaves
• 200 g natural yogurt
• ¼ tsp garam masala
• 2 tbsp chopped coriander or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian dish

Boil the potatoes until almost tender, peel off the skins, and quarter them. Blanch the tomatoes, peel off the skins, and finely dice them. Fry the diced onion in the ghee, add the garlic, ginger, cardamom, turmeric, cumin, chili, bay leaf, and salt, and sauté briefly. Add the tomatoes, peas, and yogurt and simmer for 5 minutes. Stir in the potatoes and cook until cooked through. Season to taste. Serve on plates and sprinkle with garam masala and coriander. Serve with bread or baguette.