Summary

Ingredients

• 1 kg potato (s), waxy
• 125 ml olive oil
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ chilli flakes
• 1 teaspoon saffron threads
• 1 teaspoon mustard seeds, black
• 1 teaspoon cumin
• 375 ml vegetable stock
• 2 bay leaf
• 2 tablespoons mint, chopped

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, cut them into slices and fry them in the olive oil with the tomato paste and spices (up to cumin) for about 5 minutes.
2. Add the vegetable stock and bay leaves and cook for about 30 minutes.
3. After cooling for a short time, stir in the mint (fresh if possible).
4. The salad tastes best when it can sit for a few hours.
5. Goes well with a cucumber salad, which you simply dress up with yoghurt.