Dinich Alicha Potatoes

Ingredients

• 6potatoes — peeled and cut into chunks
• 3carrots — sliced
• 1yellow onion — chopped
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1 tspground turmeric
• 3 tbspoil
• 1 cupwater
• 1 tspfine salt

Method

1. Peel and cut the 6 potatoes into 1-inch cubes. Peel the 3 carrots and slice them into 1/4-inch rounds. Dice the yellow onion finely. Mince the 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Keeping the vegetables uniform in size ensures they cook evenly.
2. In a large, heavy-bottomed pot, heat 3 tablespoons of oil over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant, ensuring they do not brown, as this can alter the flavor.
3. Sprinkle 1 teaspoon of ground turmeric into the pot and stir well to coat the onion, garlic, and ginger mixture. The turmeric will release its earthy aroma and vibrant color. Add the cubed potatoes and sliced carrots, stirring to coat them evenly with the spices.
4. Pour in 1 cup of water and stir to combine. Cover the pot with a lid and reduce the heat to low. Allow the vegetables to simmer gently, stirring occasionally, until they are tender but still hold their shape. This should take about 20-25 minutes, and the potatoes should be easily pierced with a fork without falling apart.
5. Once the vegetables are cooked, sprinkle 1 teaspoon of fine salt over the mixture and stir well to distribute the seasoning evenly. Taste and adjust the seasoning if necessary. Serve the Dinich Alicha Potatoes warm on an injera platter, allowing the flavors to meld with the traditional bread.