Best Indian Style Potatoes And Snow Peas Recipes

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ALOO MUTTER - INDIAN POTATOES WITH PEAS



Aloo Mutter - Indian Potatoes With Peas image

This is a great Indian recipe I got from the Betty Crocker Indian cookbook. Great tasty recipe and easy to make for a nice side or main dish. I also add chickpeas and cauliflower for more vegetables. The calories from the book per serving are: 85 cal 2g fat 420mg sodium 17g carbs 3g protein

Provided by deinemuse

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

olive oil flavored cooking spray
1 teaspoon cumin seed
1/2 cup onion, chopped
2 medium tomatoes, cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon turmeric
3 medium red potatoes, peeled, and cut into 2 inch squares
1 cup frozen peas
1 cup water
2 tablespoons fresh cilantro, chopped
1/2 teaspoon garam masala

Steps:

  • Spray saucepan over medium-high heat.
  • Add onion and stir fry for 1-2 minutes till golden brown.
  • Stir in tomatoes, salt, ground pepper and turmeric, stir fry for 1-2 minutes till tomatoes are tender.
  • Stir in remaining ingredients, except the Garam Masaala, boil, then reduce to medium-low. Cover and simmer 5 minutes. Uncover and cook for 5 minutes until sauce is thick.
  • Add Garam Masaala.

Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Sodium 241.7, Carbohydrate 23.2, Fiber 3.7, Sugar 4.2, Protein 3.8

INDIAN CUMIN POTATOES ( JEERA ALOO )



Indian Cumin Potatoes ( Jeera Aloo ) image

A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".

Provided by Inge 1505

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs waxy potatoes
1/2 teaspoon salt
1/2 cup water
1 tablespoon oil
1 teaspoon cumin seed (not ground!)
1/2 teaspoon turmeric
1 pinch salt, to taste
2 tablespoons fresh coriander or 2 tablespoons parsley, minced

Steps:

  • Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
  • Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
  • Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
  • Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
  • Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
  • Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
  • NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6

PAN FRIED RED POTATOES WITH SNOW PEAS



Pan fried red potatoes with snow peas image

I love pan fried potatoes. Red potatoes are sweet, cook quickly and evenly and work beautifully for this. I also love Oriental flavors and cooking, so I blended them both in this recipe using garlic, and then snow peas at the end. It is a delicious farmers breakfast meets stir-fry! I live alone, so this recipe is for only 2...

Provided by Dori Lawson

Categories     Potatoes

Time 45m

Number Of Ingredients 8

4 medium red potatoes
1 small yellow onion
4-5 clove garlic
fresh curly parsley
snow peas
sea salt
fresh ground pepper
2 Tbsp butter, unsalted

Steps:

  • 1. Wash and peel the potatoes. Slice into 1/4 inch slices and put into cold water to remove excess starch while preparing other ingredients. Chop onion into small pieces and set aside. Mince garlic cloves, set aside. Prepare curly parsley by chopping about 2 tablespoons chopped coarsely.
  • 2. Drain and rinse potatoes under cold water. Pat dry on towels to decrease splattering while frying.
  • 3. In a medium (preferably non-stick) frypan (I use Gordon Ramsey's line- they are excellent) melt the butter over medium heat. Add the onion and garlic and cook until the onion is transparent. Add the potatoes in a single layer.
  • 4. Cook the potatoes until they begin to brown, the gently turn them over to brown on the opposite side. Sprinkle the curly parsley over the mixture and gently mix in. Sprinkle about 1 teaspoon of sea salt and 1/2 teaspoon fresh ground pepper over the mixture as well.
  • 5. When the potatoes are lightly browned on both sides, turn the heat to medium high, and add the snow peas. Gently mix all the ingredients together while they cook in a stir-fry method for about 2-3 minutes until the peas are heated through.
  • 6. Serve with ham, hamburgers off the grill, steaks or anything that needs a sassy delicious potatoes side dish! Enjoy!

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