Potato Stew

Ingredients:

500 g Potatoes, peeled
1 medium onion, chopped
1/4 cup yogurt
10 almonds
3 green peppers
2 tomatoes, chopped
1 tiny piece ginger
1/2 dessertspoon coriander powder
1/2 dessertspoon curry powder
2 cardamoms
Salt and black pepper powder for seasoning
2 tablespoons milk
Oil
50 g cream
Saffron, a pinch

Directions:

Grind ginger and green peppers and keep aside.
In a bowl, mix saffron and milk and set aside as well.
Heat oil in a pot and sprinkle with the spices: cinnamon, cloves, pepper, coriander powder, curry and cardamom powder. stir in the chopped onion and saute. Add in ground ginger and green peppers as well as cubed potatoes and chopped tomatoes. Stir well and cover the dish. After 10 minutes, pour in 3 glasses of water and allow to cook over low heat till softened. Near the end of the procedure, sprinkle salt and add in yogurt, powdered almond, and the solution of milk and saffron and keep cooking for another 5 minutes. Once settled, Transfer to a serving dish and garnish with cream. Serve hot with rice. Bon Appetit!