AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)
This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes
Provided by Sana7149
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan.
- Add the ginger,garlic, onions, chillies and tomatoes.
- Saute till the tomatoes and onions are softened.
- Add the turmeric powder, coriander powder, cumin powder and garam masala.
- Add salt to taste.
- Add the boiled peas and potatoes.
- Add the chopped cilantro.
- Add the water and bring to a simmer.
- Serve with Indian Bread or Rice.
- Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
INDIAN CARROTS, PEAS AND POTATOES
This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!
Provided by MTORRES3
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
- Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g
POTATOES WITH INDIAN SPICES
Make and share this Potatoes With Indian Spices recipe from Food.com.
Provided by Vicki in CT
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
- Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
- When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 208.9, Fat 3.8, SaturatedFat 0.5, Sodium 18, Carbohydrate 40.3, Fiber 5.3, Sugar 1.8, Protein 4.8
INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA
This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.
Provided by Dre S
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
- Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
- Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
- Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
- Add salt and boiling water, stir a few times and then cover the skillet.
- Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
- When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
- Turn off heat and serve sprinkled with chopped fresh cilantro.
Nutrition Facts : Calories 262.5, Fat 12, SaturatedFat 1.6, Sodium 1274, Carbohydrate 34.8, Fiber 9.3, Sugar 7.3, Protein 8.4
POTATO AND PEA PATTIES WITH INDIAN SPICES
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well. I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 45m
Yield 8 patties
Number Of Ingredients 12
Steps:
- Peel cooled baked sweet potatoes and place in a large bowl.
- Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender. Remove from heat and add to bowl with sweet potatoes. Mash potatoes together. The red skins will fall apart. Stir in cilantro.
- Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes. Stir in cayenne and then scrape in potato mixture and salt to taste. Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits. Transfer mixture to a large bowl. Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 263 milligrams, Sugar 4 grams
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