Potatoes in the Eastern Style
4 servings
20 minutes
Eastern-style potatoes are an amazing combination of simplicity and rich flavor. The dish draws inspiration from Eastern traditions where spices play a key role in creating a vibrant and intense aroma. Tender young potatoes infused with turmeric, coriander, and ginger acquire warm spicy notes, while added tomatoes contribute juiciness and a slight tanginess. Parsley completes the picture with fresh green tones. This dish is perfect as a standalone lunch or as a side to meat. Serving it with a neutral yogurt sauce or sour cream makes the taste even more harmonious by softening the spiciness of the spices. An ideal choice for those who want to bring a bit of exoticism into traditional dishes without giving up familiar ingredients.
1
Boil the potatoes and cut them into large pieces.
- New potatoes: 1 kg
2
Wash the tomatoes and cut them into large cubes.
- Tomatoes: 3 pieces
3
Heat vegetable oil, add turmeric, coriander, mustard, and pepper. Warm the spices in the pan for 2-3 minutes.
- Turmeric: pinch
- Ground coriander: 1 teaspoon
- Mustard powder: 1 teaspoon
- Ground black pepper: to taste
4
Add tomatoes and ginger, and keep on the fire for 5 minutes.
- Fresh ginger: 1 teaspoon
- Tomatoes: 3 pieces
5
Place the potatoes in a skillet, sprinkle with parsley on top. Keep on the heat for 5-7 minutes, stirring occasionally and drizzling with spices.
- New potatoes: 1 kg
- Parsley: 1 bunch
- Ground coriander: 1 teaspoon
- Turmeric: pinch
- Ground black pepper: to taste
- Mustard powder: 1 teaspoon
- Vegetable oil: 4 tablespoons
6
The dish is served hot (!) with sour cream or a sauce made from neutral yogurt, garlic, and lemon juice.
