East Indian Pea Potato Wrap Recipes

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INDIAN-SPICED POTATOES AND PEAS



Indian-Spiced Potatoes and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.

INDIAN SPICED CHICKPEA WRAPS



Indian Spiced Chickpea Wraps image

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 cup reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed

Steps:

  • For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE



Cauliflower and Potato Stir-Fry - East Indian Recipe image

This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.

Provided by sugarFiend

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 40m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
½ red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 large potato, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
  • Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
  • Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g

INDIAN CARROTS, PEAS AND POTATOES



Indian Carrots, Peas and Potatoes image

This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!

Provided by MTORRES3

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 6

Number Of Ingredients 10

5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6 potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  • Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g

EAST INDIAN PEA & POTATO WRAP



East Indian Pea & Potato Wrap image

Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables.

Provided by TishT

Categories     One Dish Meal

Time 30m

Yield 10 wraps

Number Of Ingredients 16

1 tablespoon water or 1 tablespoon oil (saute liquid)
1 tablespoon brown mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup thinly sliced onion
1 fresh jalapeno, minced
12 ounces small red potatoes, quartered
1 teaspoon salt, to taste
1 cup water
1 lime, juice of
1 cup frozen peas
2 tablespoons currants or 2 tablespoons raisins
1/2 cup chopped parsley or 1/2 cup cilantro
1 (10 count) package whole wheat flour tortillas or 1 (10 count) package white flour tortillas
3 cups cooked rice
nonfat sour cream (optional)

Steps:

  • Heat a medium pot or skillet over medium-high heat.
  • Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
  • When seeds start to pop, add onion and jalapeno and saute a few minutes more.
  • Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
  • Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
  • Add lime juice and stir quickly to deglaze the pan.
  • Stir in peas, currants, and parsley.
  • Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.

INDIAN CURRIED POTATO WRAP



Indian Curried Potato Wrap image

Ultimate comfort food for me! Indian Spices in what is essentially mashed potatoes, this recipe is a family favorite out of the Moosewood New Classics cookbook. I particularly like to use whole-wheat tortillas when making these, and I almost always double the recipe because YUM! An excellent way to boost the protein content of this dish is to add soft tofu when mashing the potatoes with the cream cheese, or if vegan, use only the tofu and go for a very thick mashed potato texture.

Provided by Lizzymommy

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups cubed potatoes
1/2 teaspoon salt
1/2 cup cream cheese or 1/2 cup neufchatel cheese, at room temperature
1 tablespoon vegetable oil
1 cup diced onion
1 garlic clove (minced or pressed)
1 teaspoon grated fresh gingerroot
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/8 teaspoon cayenne (to taste)
1/2 cup frozen green pea
1/2 cup chopped fresh tomato (if doubling the recipe, I use 1 can diced tomatoes, well-drained)
2 teaspoons fresh lemon juice
salt
6 whole wheat tortillas (7 inches across) or 6 whole wheat chapati (if you can find them!)

Steps:

  • Preheat the oven to 350. Lightly oil a baking dish.
  • Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
  • Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
  • Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.

Nutrition Facts : Calories 313.3, Fat 12.2, SaturatedFat 4.4, Cholesterol 21.3, Sodium 743.7, Carbohydrate 43.6, Fiber 3.1, Sugar 3.8, Protein 8.5

INDIAN POTATOES, TOMATOES AND PEAS



Indian Potatoes, Tomatoes and Peas image

Provided by Marian Burros

Categories     easy, side dish

Time 30m

Yield 3 servings

Number Of Ingredients 13

1 pound tiny new potatoes
10 ounces onions, chopped
1/4 to 1/2 jalapeno pepper, finely minced
1 tablespoon canola oil
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 pound ripe tomatoes, coarsely cubed
10 ounces peas
Salt to taste (optional)
Freshly ground black pepper to taste
1 1/2 cups nonfat yogurt

Steps:

  • Scrub potatoes and place in pot with water to cover. Cover and boil about 17 minutes or until potatoes are tender. (If tiny new potatoes are not available, buy large potatoes with thin skins. Do not peel. Cube them and cook.)
  • Heat the oil in a nonstick skillet. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander. Saute until onions begin to brown.
  • Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
  • When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables. Season with salt, if desired, and pepper. Stir to coat and serve with yogurt on the side.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 121 milligrams, Sugar 24 grams, TransFat 0 grams

SPICED INDIAN POTATO WRAPS



Spiced Indian potato wraps image

Sweet potatoes are a versatile veg and far healthier than your everyday spud

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11

4 sweet potatoes , cut into chunky wedges
1 red chilli , finely chopped
2 tbsp olive oil
2 tsp cumin seeds
1 tbsp garam masala
1 red onion , thinly sliced
juice 1 lime
2 tsp sugar
6-9 chapatis
150ml natural yogurt
large bunch coriander

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
  • Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
  • Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.

Nutrition Facts : Calories 445 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.81 milligram of sodium

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