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

Instructions

1. 1. Finely chop the ginger, garlic and onion.

2. 2. Chop the tomatoes into small pieces and leave it aside.

3. 3. Wash and halve the baby potatoes.

4. 4. Set the gas to medium heat and add the oil to a wok. Then add the finely chopped ginger, garlic and onion.

5. 5. When the garlic starts to brown, add the Chickpea Flour and turn to stove to low heat.

6. 6. Mix regularly so that nothing sticks to the bottom of the wok.

7. 7. When 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. 8. Well the tomatoes start to soften, add 500ml of water and turn the stove to medium heat.

9. 9. When the mixture comes to a boil, put the lid on and turn the heat back to low.

10. 10. When 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. 11. After 30 mins, take the lid off, stir well and turn the stove to medium heat. Continue cooking for another 10 minutes.

12. 12. Serve with Indian bread (rotis/chappathis).

13. 13. Bless the chef.