Best Peas And Potatoes Masala Recipes

RICE PILAF WITH PEAS, POTATOES, AND GARAM MASALA image

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Yield 6 Servings

Number Of Ingredients 15

3 TBSPs canola oil
10 whole black peppercorns
8 whole cloves
6 green cardamom pods
1 1-inch piece cinnamon stick
1 TSP cumin seeds
3/4 pound red-skinned potatoes, peeled, cut into 1/2-inch cubes
3/4 TSP turmeric
1 10oz package frozen peas
1/4 TSP cayenne pepper
2 cups basmati rice
4 cups water
1 1/2 TSP salt
3/4 TSP ground garam masala
1/2 cup chopped fresh cilantro

Steps:

Stir first 6 ingredients in large saucepan over medium heat-high heat until cumin is slightly darker, about 2 minutes. Add potatoes. Saute until potato edges are translucent, about 4 minutes. Add turmeric; stir 30 seconds. Add peas and cayenne; stir 1 minute. Add rice; stir 1 minute. Add 4 cups water, salt, and garam masala; bring to boil. Stir, reduce heat to very low, cover, and cook until rice is tender and water is absorbed, about 22 minutes. Using fork, fluff rice pilaf. Mix in cilantro and serve.

Peas and Potatoes Masala image

Yield 2 servings; can be doubled

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, chopped
1 14 1/2-ounce can diced tomatoes in juice
1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces
1 1/2 cups frozen peas, thawed
3 tablespoons chopped fresh cilantro

Steps:

Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.