East Indian Pea Potato Wrap Food

ALOO MATAR (INDIAN POTATOES AND PEAS)

Steps:

• Gather the ingredients.
• In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
• Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
• Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
• Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
• Serve and enjoy!

EAST INDIAN PEA & POTATO WRAP

Steps:

• Heat a medium pot or skillet over medium-high heat.
• Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
• When seeds start to pop, add onion and jalapeno and saute a few minutes more.
• Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
• Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
• Add lime juice and stir quickly to deglaze the pan.
• Stir in peas, currants, and parsley.
• Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.

INDIAN-SPICED POTATOES AND PEAS

Steps:

• Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.

POTATO AND PEA CURRY

Steps:

• Heat oil in pan.
• Add onion and garlic, cook until onion is soft.
• Add potato and spices, cook another 2 minutes.
• Add tomatoes and water, bring to boil.
• Simmer for 20 minutes, stirring occasionally.
• When potato is tender, add peas. Cook until peas are hot.
• Stir yogurt and parsley or mint together in a separate bowl.
• Serve curry over rice with a dollop of cooling yogurt.

INDIAN CARROTS, PEAS AND POTATOES

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.

INDIAN SPICED CHICKPEA WRAPS

Steps:

• For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

CHICKPEA DAAL (INDIAN)

Steps:

• Wash chickpeas in water.
• Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
• Leave overnight to soak.
• Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
• Cover and turn down to medium (level 5) heat, skim off any white foam.
• Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
• Take off heat.
• In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
• When onions are thoroughly transparent put in ginger.
• Continue to sauté until mixture is sticking to bottom and brown bits are evident.
• Put onion mixture in a food processor and mix (not steadily) until smooth.
• Process tomato, 1/2 tomato portions at a time.
• Put mixture back into large pot.
• Add green onion.
• Heat should be at (medium-high) level 8.
• When mixture starts to bubble add tomato paste.
• Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
• Add in potatoes.
• Add in chana masala.
• Reduce heat to level 7.
• Put in chickpeas with a slotted spoon.
• Water is NOT put in, but put aside for later.
• Mix for about 2 minutes Add in red pepper, masala.
• Mix for a further 2 minutes.
• Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
• Add turmeric.
• Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
• Once potatoes are tender, the daal is done.
• This daal is typically eaten with Indian bread- naan or chapati.
• As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
• If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

INDIAN CURRIED POTATO WRAP

Steps:

• Preheat the oven to 350. Lightly oil a baking dish.
• Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
• Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
• Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.

INDIAN POTATOES, TOMATOES AND PEAS

Steps:

• Scrub potatoes and place in pot with water to cover. Cover and boil about 17 minutes or until potatoes are tender. (If tiny new potatoes are not available, buy large potatoes with thin skins. Do not peel. Cube them and cook.)
• Heat the oil in a nonstick skillet. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander. Saute until onions begin to brown.
• Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
• When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables. Season with salt, if desired, and pepper. Stir to coat and serve with yogurt on the side.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

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.