Masala Potatoes and other Indian Goodies

indian

I recently tried a recipe from a cookbook gift, and the little dude has dubbed it “potato pea stuff”. It’s delicious. I had the lofty goal of pairing it with two other adored Indian dishes along with “naan”. Thanks to my sous chef for his help/long nap. 🙂 I just love all the warm comfy spices in these dishes. They really did compliment each other well, so it was worth the wait.

Masala Potatoes
Author: 
Serves: 4
 
Ingredients
  • 2-4 potatoes (or mix of new potatoes) cut into bite sized pieces, ~4 cups
  • 10-16 oz pkg frozen peas
  • 1 onion diced or whites of one bunch scallions
  • 1 TB oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 TB ground coriander
  • 1 TB garam masala
  • 1 TB soy sauce
  • 1 TB lemon juice
  • 1 can coconut milk
  • 1 heaping TB peach jam
Instructions
  1. Cover potatoes by a couple inches with salted water in a pot. Heat to boiling and cook for approximately 15 minutes until only slightly tender.
  2. Heat a large pan to medium. Add oil. Add all dry spices. Stir until seeds start to sputter. Add onion. Saute for a couple minutes. (Add water or veg stock if necessary by tablespoons to avoid sticking.) Add peach jam, coconut milk, lemon juice, soy sauce. Stir to combine. Add potatoes. Simmer until tender and some liquid has been absorbed. Add peas before serving. Only cook a few minutes until heated through.

Spiced Garbanzos and Spinach

Bombay Cauliflower (For this meal I omitted potatoes.)

"Naan" (french bread)
Author: 
Serves: 8
 
Ingredients
  • 1 cup warm water
  • 2 tsp yeast
  • 2 tsp honey
  • 2½ cups unbleached white flour
  • 1 tsp oil
  • 2 tsp salt
Instructions
  1. Add water, yeast, and honey to mixing bowl. Stir to combine and dissolve. Add all other ingredients. Mix and knead on low speed for at least 5 minutes. Allow to rise about an hour. Divide into 8 portions. Press and stretch with heel of hand into ovals.
  2. Preheat oven and pizza stone at highest heat for at least an hour. Place a few stretched pieces on pizza stone. Bake a few minutes until top appears dry and beginning to brown on edges. Repeat as needed.
  3. Dough can also be stored in fridge. Divide and cook as needed.
  4. (Dough can also be frozen. Thaw before preparing.)

The original potato recipe had 1/2 cup of compote or jam. Way too sweet for me, but obviously ok for others. (It was in the breakfast section. I’ve never really been a true fan of sweet breakfast.) I also tinkered with the spices and increased the amount of peas.

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