• Time 30 minutes
  • Servings 4 People
  • 1 In the big pottery, add cutting potatoes and carrots, cook about 10 minutes until they're soft. The water is pouring and leaving.
  • 2 Heating oil in the pan on the middle of the fire, adding burner seeds and slightly shaking the pan until the seeds start to jump, then adding tmina and paprika seeds and glowing on the weak lights, careful not to burn the spices.
  • 3 Add a forehead and roast on average for a couple minutes until it's soft, then add garlic (passed through the press), ginger and chili, prepare a few more minutes until the mixture becomes more aromatic. Next, add tomatoes and carrie leaves, prepare for a weak light of 5 to 10 minutes until the tomatoes become softer.
  • 4 Add potatoes and carrots, mix and cook for a weak light for 10 to 15 minutes. Right before the dock, add a buzz and mix.
Nutrition Facts
  • Calories 273
  • Total Fat 11,3 g
  • Protein 5,6 g
  • Total Carbohydrate 273 g
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