Name: Röstkartoffeln Katschalu-e Berian
Ingredients: 500 g walnussgroße Kartoffeln; 2 EL Speiseöl; 2 Knoblauchzehen; 1 EL Tomatenmark; ⅓ TL Kurkuma; 2 TL gehackter frischer; Koriander; ½ TL gemahlener Zimt getrocknete Minzeblätter

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Judy Wellington

• Die Kartoffeln schälen. In einem Topf Öl erhitzen und die Kartoffeln unter Wenden rösten. Zerdrückten Knoblauch, Tomatenmark und Kurkuma zugeben, mehrmals wenden. Mit Koriander, Zimt, Pfeffer und Salz würzen, mit 2 bis 3 EL Wasser ablöschen. Bei schwacher Hitze zugedeckt einige Minuten dünsten. Mit Minze garniert servieren.

½ TL gemahlener Zimt getrocknete Minzeblätter

Röstkartoffeln Katschalu-e Berian

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