December 21, 2012

Spicy Spanish Potatoes

Baby Potatoes - 500 gms
onion - 1
Tomato Puree - 600 ml
Olive oil - 1 tbsp
Paprika - 1 tsp
Cumin seeds - 1 tsp
Cayenne Pepper - 1/4 tsp
Salt to taste
Freshly chopped parsley or coriander leaves


  • Wash and peel the potatoes.
  • Finely chop onion.
  • Heat the oil in a pan, add cumin seeds, paprika, onion and cayenne pepper. 
  • Saute till onions are transparent.
  • Add potatoes and stir well, then add tomato puree and cook in high flame for 5 minutes.
  • Reduce the heat, add salt and cook in low flame for about 20 minutes or till potatoes are tender and sauce completely coated to potatoes.
  • Lastly garnish with coriander leaves/ parsley and serve.
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