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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Side

Indian Potatoes

This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with Indian beans and Indian rice.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 small potatoes, peeled and cut in half
  • 2 small cans coconut milk
  • ½ can tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • Olive oil
  • Salt to taste

Method

  1. Sauté the garlic in olive oil.
  2. Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
  3. Stir in the coconut milk.
  4. Add ½ teaspoon red pepper, and salt to taste. Boil it all together.
  5. Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork.