Oh, potatoes! Remember this phrase from Gentlemen of Fortune? Now, probably, many will be surprised with what enthusiasm Kramarov greeted potatoes, but... Potatoes are the second bread. It is even difficult to imagine our cooking without potatoes.
The only thing is that now we are all much more demanding on food, and hardly anyone will be satisfied with just boiled potatoes in their uniforms. Therefore, I propose to make it... in Indian.
Stew, with cream, with chickpeas, with spinach leaves.
All the spices for her are quietly bought either in supermarkets (now you can find garam masala there, and whatever) or in spice shops.
We take:
- 2 stalks of leeks
- 1 red bell pepper
- 4-5 large potatoes, cooked in their uniforms
- A bunch of spinach - 150 grams
- 1 glass of chickpeas (pre-boil, or you can take canned). If boiling chickpeas, leave half a glass of liquid.
- A glass of cream. It is desirable to be fatter, but 10 percent will be fine.
- To taste - salt, chili and garam masala mixture
How we cook:
Peel the potatoes, cut into cubes.
Onions, rather than cut into rings, but into strips, cut the bell pepper into the same strips. The length of the strips is half the length of the bell pepper. Or a third, whichever is more convenient for you.
Pour oil into the pan and heat it well. First, we send the strips of leeks to fry there, then, after a couple of minutes, add the bell pepper.
When the company of onions and peppers is a little fried, we send the diced potatoes there and again fry them a little over high heat, occasionally shaking the pan.
The next step is to add the chickpeas along with the liquid from the jar, if it is canned. or pouring half a glass of liquid left after cooking.
Add garam masala, chili pepper, salt and simmer for a few minutes, then pour in the cream and bring to a boil. After boiling, simmer for another ten minutes and - voila! Indian style potatoes are ready.
If you really want complete authenticity, garam masala can be fried in a dry frying pan for a start, however, many people do not like this technique - it pulls out too many aromas from the mixture, which is not for everyone familiar.
Bon Appetit!