Plato principal
Chtitha Batata (Algerian Potato Stew)
A traditional Algerian vegetarian potato stew featuring a garlic-chili spice paste (dersa) simmered with potatoes in tomato and water until tender.
63 min4 porcionesMediaAlgerian
Pasos
- 1
Combine garlic, red chilli, cumin, paprika, black pepper, cayenne pepper, and salt in a mortar; grind until a paste forms. Stir in olive oil to make the dersa paste.
- 2
Heat a large saucepan over medium heat and fry the dersa paste until fragrant, about 2–4 minutes. Add the potato halves and mix to coat with the paste. Stir in tomato puree. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 40 minutes.
- 3
Ladle the potatoes into a serving bowl and spoon any remaining sauce over the potatoes.
