Aragonese-style Potato Mappas

Ingredients

In this adaptation, the traditional Indian spices used in Urulakizhangu Mappas are replaced with a blend of Aragonese spices to suit the target cuisine. The dish retains the creamy coconut sauce but incorporates flavors commonly found in Aragonese cuisine. This adaptation aims to bring the essence of Aragonese flavors to the classic potato mappas, creating a unique fusion of Indian and Aragonese culinary traditions. We alse have the original recipe for Urulakizhangu mappas, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon oregano 1/2 teaspoon oregano
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
3. 3.
   Add the cubed potatoes to the pan and cook for a few minutes until they start to brown slightly.
4. 4.
   In a small bowl, mix together the paprika, cumin, oregano, and turmeric. Sprinkle the spice mixture over the potatoes and stir well to coat.
5. 5.
   Pour the coconut milk into the pan and season with salt to taste. Stir everything together.
6. 6.
   Reduce the heat to low, cover the pan, and let the potatoes simmer in the coconut sauce for about 15-20 minutes, or until the potatoes are tender.
7. 7.
   Once the potatoes are cooked, remove the pan from heat and garnish with fresh parsley.
8. 8.
   Serve the Aragonese-style Potato Mappas hot with crusty bread or rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• You can add other vegetables like bell peppers or peas to enhance the dish's nutritional value and add more color.
• If you prefer a thicker sauce, simmer the dish uncovered for a few extra minutes to allow the sauce to reduce.

Serving advice

Serve the Aragonese-style Potato Mappas as a main course with crusty bread or steamed rice. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the creamy sauce to envelop the potatoes.