Ingredients
5 x number of potatoes
2 x large hanging olive oil
1 x small hanging ginger
1 x number of onion (chopped)
1 x small hanging turmeric
1 x Number century protector of pepper (short version)
X 1 cup fresh parsley (section)
1 x small hanging cumin
1 x Pinch of salt
Steps
Protect the oven at a temperature of 350.
Peel potatoes and Nslgaha in salted water and then let it dry mature aside.
Heat the oil in a skillet over medium heat and cook the onion for two minutes
After that we add ginger, turmeric, chilies, cumin and a pinch of salt and volatility for a minute.
And then add the potato mixture and We turn them over in the well and then transported to the furnace and the rest of the spices are placed on potato leave it for 20 minutes in the oven to mature
And in other published parsley on the face before they are submitted
5 x number of potatoes
2 x large hanging olive oil
1 x small hanging ginger
1 x number of onion (chopped)
1 x small hanging turmeric
1 x Number century protector of pepper (short version)
X 1 cup fresh parsley (section)
1 x small hanging cumin
1 x Pinch of salt
Steps
Protect the oven at a temperature of 350.
Peel potatoes and Nslgaha in salted water and then let it dry mature aside.
Heat the oil in a skillet over medium heat and cook the onion for two minutes
After that we add ginger, turmeric, chilies, cumin and a pinch of salt and volatility for a minute.
And then add the potato mixture and We turn them over in the well and then transported to the furnace and the rest of the spices are placed on potato leave it for 20 minutes in the oven to mature
And in other published parsley on the face before they are submitted
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