Potatoes in a Spicy Pan-roasted Sauce
 
 
Author:
Recipe type: Main meal
Ingredients
  • 1 ½ lb small potatoes
  • 1 zucchini
  • 5 small tomatoes
  • 2 smallish onions
  • 6 cloves garlic
  • 1 jalapeno
  • 1 bunch cilantro leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 1 cup stock; can be vegetable or chicken
  • 2 tbsp olive oil
  • Salt to taste
Directions
  1. If the potatoes are bigger than bite size, cut them into bite sized pieces.
  2. Cut the onions lengthwise into two.
  3. Cut the zucchini into bite sized pieces.
  4. Finely chop the cilantro leaves.
  5. Boil the potatoes in a large pot of salted water, until almost done. Do not overcook.
  6. When done, drain and keep aside.
  7. Crush the cumin carefully.
  8. Place the tomatoes, onion, garlic and jalapeno on a hot thick-bottomed pan, without any oil.
  9. Roast them, turning them around so that char marks appear all over them. Keep aside to cool.
  10. When cool, peel and chop the veggies. Grind them in a blender till a smooth consistency is achieved.
  11. Add the thyme, oregano and crushed cumin and blend again.
  12. In a large pan, heat the olive oil.
  13. When the oil is very hot, add the sauce from the blender and keep frying for 6-8 minutes, stirring constantly.
  14. When the sauce has thickened, add the boiled potatoes and zucchini, along with half of the chopped cilantro.
  15. Add the stock and cover and cook till the vegetables are done.
  16. Check and adjust salt, if required.
  17. Serve with the rest of the chopped cilantro sprinkled on top.
Recipe by Pepper Route at http://pepperroute.com/potatoes-in-a-spicy-pan-roasted-sauce/