Potatoes and peas make a great combo. I love them in pulavs, korma, masala and as fillings for samosas, sandwiches, parathas and wraps.
This morning for breakfast, I prepared this as a vegetarian side for rotis. A reserved portion of this mildly spiced dish will go into making a samosa style pie in that gleaming white and blue rimmed enamelware. Quite versatile, here this dish.
This recipe is mildly spiced with deseeded green chilly from my kitchen garden with a smattering of turmeric(from my patch, yeah) and kashmiri chilli powder and garnished off with some aromatic curry leaves again from my little backyard.
- Heat oil in a pan and crackle the mustard seeds. Add the crushed garlic and saute. Immediately tip in turmeric powder, saute. Add chopped onion and finely chopped green chilli and saute for a few minutes until onion is light golden brown.
- Add the kashmiri chilli powder and stir. Add a little water about 1/4cup and let it boil. Add the mashed potatoes and parboiled peas. Season with salt and cook through for about 5-6 minutes. (You can totally omit the water and just add the vegetables to the onion masala and cook until done.) Squeeze a little lime juice and give it all a final gentle stir.
- Garnish if you must with curry leaves or coriander and serve warm with rotis or continue to prepare other recipes with this dish.