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• 4 cloves Garlic
• 1 small Red Chilli
• 1 tsp Ground Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Salt
• 2 tablespoons Olive Oil
• 2 Lbs New Potatoes
• 1 tablespoon Tomato Puree
• Boiled Water
• To taste Salt

Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.

Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.

Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.