Ingredients
1-2 tbsp rice bran oil
½ tsp fresh minced garlic
½ tsp fresh minced ginger
½ cup Tuimato Sauce
500 g potatoes, sliced 3 mm
⅛ tsp turmeric powder
½ tsp SIDS CRAZY SALT
⅛ tsp cayenne
¾ cup yoghurt thinned with 2 tbsp water
1 tsp dried mint + extra for garnish
SIDS SALT & PEPPER to taste
Directions
Place large frying pan on medium heat and add oil. Once the oil is heated through, add garlic and ginger and sauté 30 seconds until fragrant. Add tomato sauce, turmeric, SIDS CRAZY SALT and cayenne then stir for 1 minute and add potato disks. Stir for 2-3 minutes, ensuring that each disk is coated with oil and tomato sauce. Sprinkle some water on top of potatoes and cover pan with a lid or with foil and turn the heat to low. Cook potatoes in their own steam for 15 minutes. At the 10 minute mark, remove the lid/foil and insert a knife into the potato to test for doneness. When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes. Allow potatoes to come to room temperature. In the meanwhile, prepare the spiced yoghurt.
Add 2 tbsp of water to yoghurt and whip. Add dried mint and SIDS SALT & PEPPER to taste.
When ready to serve, arrange potatoes in your dish and drizzle with yoghurt. Dust with dried mint.
