Ingredients with Measurements:
- 2 cups of gyurma (dried yogurt balls)
- 2 medium-sized potatoes, peeled and cubed
- 2 medium-sized carrots, peeled and sliced
- 1 medium-sized onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 4 cups of water
- Fresh cilantro for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the cubed potatoes and sliced carrots to the pot and stir well.
4. Add the cumin powder, coriander powder, turmeric powder, paprika, salt, and pepper to the pot and stir well.
5. Add the water to the pot and bring it to a boil.
6. Reduce the heat to low and let the vegetables simmer for 20 minutes or until they are tender.
7. Add the gyurma to the pot and stir well.
8. Let the gyurma cook in the pot for 5 minutes or until they are soft.
9. Turn off the heat and let the gyurma with potatoes and carrots cool down for a few minutes.
10. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 8g
- Total carbohydrates: 38g
- Protein: 8g
Substitutions for ingredients:
- Gyurma can be substituted with dried yogurt powder.
- Potatoes can be substituted with sweet potatoes.
- Carrots can be substituted with parsnips.
Variations:
- Add chopped tomatoes to the pot for a more flavorful dish.
- Add chickpeas or lentils to the pot for a more filling dish.
- Add coconut milk to the pot for a creamier dish.
Tips and tricks:
- Soak the gyurma in water for 30 minutes before adding them to the pot.
- Use a potato masher to mash some of the potatoes in the pot for a thicker consistency.
- Adjust the spices to your liking.
Storage instructions:
- Store the gyurma with potatoes and carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gyurma with potatoes and carrots in a pot over low heat until heated through.
Presentation ideas:
- Serve the gyurma with potatoes and carrots in individual bowls.
- Garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Cucumber salad or tomato salad.
Troubleshooting advice:
- If the gyurma is too hard, soak them in water for a longer period of time.
Food safety advice:
- Make sure to wash your hands and all the vegetables before cooking.
- Store the gyurma with potatoes and carrots in the refrigerator to prevent spoilage.
Food history:
- Gyurma is a traditional dried yogurt product that originated in Central Asia.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Hungarian