150 ml olive oil
1 tablespoon tomato puree
1 tablespoon cardamom pods
2 cups hot water
1.5 kg potatoes, peeled and cut into thick slices
5 cloves garlic, finely sliced
1 teaspoon harissa or tomato paste with a dash of chilli
Pinch chilli flakes
Salt to taste
Time: 50 min
1. Heat the oil in a large, lidded frying pan.
2. Add the potatoes, garlic, tomato puree, harissa, cardamom pods, chilli flakes and salt, then stir well.
3. Add the water and bring to the boil, cover and simmer for 20-30 minutes until the water has been absorbed and the potatoes are soft.