Baby Potatoes In A Spicy Gravy.

• 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

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

ginger, garlic, red onion, salt, paprika, turmeric powder, coriander powder, cumin powder, garam masala, tomatoes, olive oil, chickpea flour

Taken from www.food.com/recipe/baby-potatoes-in-a-spicy-gravy-496458 (may not work)