Lunchtime: Indian Spiced Potatoes & Peas
This recipe was one that my sister-in-law made for Greg’s birthday dinner awhile back and whoa, is it good. She’s an incredible cook and everything she makes turns out wonderfully. She made this as a side dish, but I have been eating it on its own for lunch a lot lately. It makes quite a bit so expect some delicious leftovers.
I served mine with cous cous on this day, although it is wonderful with quinoa and rice as well. I’ve been cutting back on rice recently with the high levels of arsenic being found in it. That article has an infographic which explains exactly how arsenic gets into the rice, and also some tips on preparing rice.
Anyway, onto the recipe:
Lunchtime, Recipe | 4 comments
INDIAN SPICED POTATOES & PEAS
2 tablespoons vegetable oil (I used olive) 1 cup water 3 medium onions 1 tsp crushed garlic 1 tsp finely chopped ginger 1 tsp chili powder (I prefer to double up on the chili powder & turmeric) 1/2 tsp turmeric 1 tsp salt 2 fresh green chilies, finely chopped (I used canned) 1 cup peas
fresh cilantro chopped red chilies
Heat oil in a large heavy-based skillet Add the onions and cook, stirring occasionally, until golden brown Mix garlic, ginger, chili powder, turmeric, salt, and chilies. Add the spice mixture to the pan. Stir in 2/3 cup of the water, then cover and cook until the onions are cooked right through. Cut the potatoes into 1 inch cubes. Add the potatoes, cover, and cook for around 5-7 minutes Add the peas and the remaining water, then cover and cook for 7-10 min. (Sometimes I add a bit more water because I liked it extra saucy) Serve with fresh cilantro and chilies