Spicy Potatoes with Carrots
4 servings
30 minutes
Spicy potato with carrots is a bright and aromatic dish that combines the warmth of home flavors with the exquisite spiciness of spices. Its roots trace back to European cuisine, but with the addition of mustard, cumin, paprika, and curry, it gains Eastern notes. Tender potatoes and sweet carrots soaked in oil and spices create a harmony of flavors complemented by the freshness of tomatoes and cilantro. This dish is perfect as a side for meat or fish and can also be enjoyed on its own. It is best served hot when the spices fully release their aroma while the vegetables maintain a pleasant texture. A wonderful choice for those who love warming and rich flavors in a simple and accessible interpretation.
1
Pour water into a large pot, add chopped potatoes and carrots, and boil for about 10 minutes until soft. Drain the water and set aside.
- Potato: 600 g
- Carrot: 250 g
2
Heat oil in a pan over medium heat, add mustard seeds and gently shake the pan until the seeds start to jump, then add cumin seeds and paprika and sauté in the oil over low heat, being careful not to burn the spices.
- Olive oil: 2 tablespoons
- Mustard seeds: 0.5 teaspoon
- Caraway seeds: 1 teaspoon
- Paprika: 1 teaspoon
3
Add the onion and fry over medium heat for a couple of minutes until soft, then add the garlic (pressed), ginger, and chili, cooking for another couple of minutes until the mixture is more aromatic. Next, add the tomatoes and curry leaves, cooking on low heat for 5-10 minutes until the tomatoes soften.
- Onion: 1 piece
- Garlic: 2 cloves
- Grated ginger: 1 teaspoon
- Green chili pepper: 1 piece
- Tomatoes: 2 pieces
4
Add potatoes and carrots, mix and cook on low heat for 10-15 minutes. Just before serving, add cilantro and mix.
- Potato: 600 g
- Carrot: 250 g
- Cilantro: 1 bunch
