Potato and Yogurt Stew

Ingredients:

Serving 5
500 g small potatoes
1 1/2 glasses yogurt
2 medium onions, finely chopped
3 medium tomatoes, finely chopped
1 tablespoon freshly ground garlic and ginger
1 teaspoon black caraway seeds
1 tablespoon powdered coriander
1/2 dessertspoon turmeric powder
1/2 dessertspoon curry powder
2 tablespoons olive oil
Salt and black pepper powder for seasoning
2 esssertspoons parsley, chopped
Oil for frying

Directions:

Boil the potatoes and peel them. Then saute in a dish with a little oil. Place in a bowl of salted water 20 minutes. Then fry them properly with paper towel. Fry in plenty of oil till golden.
In a non-stick frying pan and heat olive oil. Add in caraway seeds and chopped onion till golden. Then add in fresh ginger and garlic and stir a couple of minutes. Add in the cubed tomatoes and saute another 10 miuntes.
Stir in yogurt, and season to taste with salt, black pepper, turmeric and coriander powder. Allow the stew to thicken a bit and then add in the potatoes. Cook 10 more minutes till settled. If needed, pour in a little warm water. Once done, add in curry powder and after a few minutes, turn off the heat. Transfer into a serving dish and garnish with parsley leaves. Serve hot with rice. Bon Appetit!