Probably the first of many baked potato variations to enter our blog. This particular version had the good fortune to witness a rather entertaining session of Pakistan batting and England dropping catches (three and counting).
This was a bit of an improvised spin on SFizzles classic cumin-baked-potato recipe. I decided it needed a topping. Also some capsicum. Because why not?
- So prep a little bit of coconut oil with 1 tsp of cumin seeds, another tsp of ground cumin and of course, salt and pepper
- And toss it with chopped aloo and capsicum and any other veggies you feel like baking.
- Put it in something oven-friendly
- Now blend an onion and a tomato
- Mix in 1 tsp olive oil, more cumin, salt, garlic (paste) and 2/3 tbs yoghurt.
- Top your aloo with your blended goodness and proceed to bake for 30-40 mins (at 180) depending on your oven situation.
This was super easy and actually quite delicious. But especially so when a nightwatchman decides to stick around for longer than usual and even gets dropped in the slips by a particularly annoying sledger. 😁
But of course if the rest of the day goes badly, you can expect something chocolatey from me tomorrow.
Note: Aloo = Potatoes
Sister, I have something important to tell you. Yesterday, I found out something: I like capsicum. Sometimes. I was confused until I looked it up. The red ones are sweeter and riper!!! 😱 Did you know this???
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😄 yeah i learnt this very recently – in my analysis into the history of its name
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Also, I want to try this right now, but no aloo😔 (you should probably put a little note somewhere that they are potatos)
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fiiiine
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