Algerian·non-vegetarian·easy

Chtitha Batata (Algerian Potato Stew)

Name: Chtitha Batata (Algerian Potato Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 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

This deeply aromatic Algerian potato stew, *Chtitha Batata*, is a comforting bowl of tender potatoes simmered in a rich, spiced broth with a slow-building warmth. The dish balances earthy cumin, smoky paprika, and a touch of fiery harissa, creating layers of flavor that deepen as it cooks. A final drizzle of golden olive oil and a scattering of fresh cilantro add brightness to the hearty, unctuous texture. Worth making for its ability to transform simple ingredients into a soul-satisfying meal that lingers long after the last bite.

45 min(prep 15 + cook 30)

4 servings

300 kcal

4.5

Ingredients

Garlic4 cloves
Red Chilli1 small
Ground Cumin1 tsp
Paprika1 teaspoon
Black Pepper1/2 teaspoon
Cayenne Pepper1/2 teaspoon
Salt1/2 teaspoon
Olive Oil2 tablespoons
New Potatoes2 Lbs
Tomato Puree1 tablespoon
WaterBoiled
SaltTo taste

Nutrition

300 kcalper serving

Protein5g7%

Carbs45g65%

Fat12g17%

Fiber5g7%

Sugar2g3%

Directions

1
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.
2
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.
3
Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

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