Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh herbs (cilantro or parsley) for garnish
- 1 cup vegetable broth or water
Instructions
- Heat the olive oil or butter in a large skillet or pot over medium heat. Add the chopped onions and sauté until translucent and fragrant. Stir in the minced garlic and cook for another minute until aromatic.
- Add the cumin seeds to the skillet, letting them toast slightly. Then, incorporate the turmeric, paprika, and cinnamon, stirring well to coat the onions and garlic with the spices.
- Introduce the diced potatoes into the skillet, stirring to evenly coat them with the spice mixture. Pour in the tomato paste and vegetable broth, then season with salt and pepper. Cover and simmer on low heat for about 20-25 minutes, or until the potatoes are tender.
- Once cooked, taste and adjust the seasoning as needed. Garnish with freshly chopped herbs such as cilantro or parsley. Serve hot with fluffy rice or warm flatbread for an authentic experience.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
- You can add other vegetables like carrots, peas, or sweet potatoes for variation and enhanced flavor.
- The dish can be made vegan by using vegetable broth and ensuring spices are vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg