Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.

For my very first post (yay!) I’d like to share a recipe from home, Morocco: Moroccan Chickpeas! This dish is totally vegan and absolutely yummy! Quick and easy to make, you can serve it with rice or quinoa. Enjoy!

Moroccan Chickpeas
Course: Main Course
Cuisine: Moroccan
Servings: 2
  • 1 can Chickpeas (about 400 grams)
  • 1 Large Yellow Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 TBSP Olive Oil
  • 1/2 tsp Turmeric
  • 1/4 cup Cilantro (chopped)
  • 1/4 tsp Ginger
  • 1/4 tsp Cumin
  • Salt (to taste)
  1. Sauté onion and garlic in olive oil with all the spices in a large pan on medium heat.

  2. When onions are golden, add chickpeas and sauté for about 2 to 3 minutes on high heat.

  3. Add cilantro and continue cooking until chickpeas are golden or brown.

  4. Add salt to taste then serve!