Spiced Mashed Potatoes and Peas

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.

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Course: side dish
  • Cooking Time: 45 mins

Ingredients

6 Medium sized Potatoes boiled and mashed –
1/2 cup Parboiled peas –
1 Onion finely chopped –
1 or 2 Green chilli deseeded –
1/2 tsp Kashmiri chilli powder –
1/2 tsp Turmeric powder –
clove Garlic crushed  – small  
1/4 tsp Mustard seeds –
Curry leaves – few
wedge Lime
2 tbsps Oil –

Steps

  1. 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.
  2. 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.
  3. Garnish if you must with curry leaves or coriander and serve warm with rotis or continue to prepare other recipes with this dish.

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2 Comments Add yours

  1. Sujitha Nair says:

    beautiful clicks Priaya.I like that bowl

    Like

  2. Priya s Mathew says:

    Thanks so much sujitha. Got a set of enamelware from england through a dear friend and boy, am I glad to have these ol’ classics!

    Like

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