- Chop tomatoes, red chili, and onion; crush garlic clove. Set aside. In a pan of water, boil potatoes with their skins for 10 to 15 minutes until soft. Drain properly and let it cool. Then cut in half and set aside.
- Take a pan, heat oil, add garlic and onions. Keep frying for about 5 to 6 minutes until tender. Mix in tomatoes, vinegar, tomato puree, paprika and chili. Let it cook for 5 more minutes.
- Stir in potatoes mixing them properly with the sauce till all potatoes are covered in it. Close the lid and cook on medium heat for 8 to 10 minutes. After seasoning, put in a warm serving dish and garnish it with parsley.