Stewed Potatoes
6 servings
90 minutes
Stewed potatoes are an everyday food, easy and quick to prepare, and eaten even faster. It doesn't require any tricks, but it's a good idea to liven up the familiar potato landscape with some interesting ingredients. Sweet pepper, paprika, and cumin act as tuning (quite affordable) in this recipe. They don't stick out in the finished dish, but they make the taste of lean potato stew rich and voluminous.
1
Chop the onion into small cubes.
- Onion: 1 head
2
Peel the potato and cut it into large pieces if it's big, or don't cut it at all if the potato is small.
- Potato: 1 kg
3
Peel the carrot and cut it into thick half-rings.
- Carrot: 1 piece
4
Remove seeds and white veins from the pepper, and cut it into cubes about one centimeter on each side.
- Red sweet pepper: 1 piece
5
Heat vegetable oil in a thick-walled pot. Fry the chopped onion until golden.
- Vegetable oil: 50 ml
- Onion: 1 head
6
Add sugar, cumin, coriander, and paprika to the onion, mix well. Then add crushed garlic, tomatoes, and sweet pepper; fry for 2-3 minutes while stirring.
- Sugar: 0.5 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Paprika: 0.5 teaspoon
- Garlic: 2 cloves
- Canned tomatoes in pieces: 100 g
- Red sweet pepper: 1 piece
7
Add carrot to the pot and fry for 3 minutes.
- Carrot: 1 piece
8
Add potatoes, pour in water, cover with a lid and simmer on low heat for 20 minutes.
- Potato: 1 kg
- Water: 100 ml
9
Add salt and pepper to taste, add bay leaf and allspice, cover with a lid and simmer for another 20 minutes on low heat until the potatoes are cooked.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Allspice peas: 3 pieces
10
Sprinkle the cooked potatoes with chopped greens.
- Green: to taste