INDIAN-SPICED POTATOES AND PEAS
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
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
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
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
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
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
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
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
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
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
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
Provided by Marian Burros
Categories easy, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 13
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
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
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
More about "east indian pea potato wrap recipes"
ALOO RECIPES | POTATO RECIPES | 40 INDIAN POTATO RECIPES
From indianhealthyrecipes.com
SPICY POTATO WRAPS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
BAKED PEA AND POTATO SAMOSA RECIPE | HOW TO MAKE SAMOSAS
From cookingnook.com
GROUND CHICKEN POTATO CHOPS - EAST INDIAN RECIPES
From eastindianrecipes.net
ALOO MATAR - INDIAN PEAS & POTATOES IN TOMATO GRAVY ( …
From veganricha.com
ALOO MATAR (INDIAN POTATOES AND PEAS) RECIPE
From thespruceeats.com
EASY BOMBAY POTATOES - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY) | RECIPETIN EATS
From recipetineats.com
INDIAN SPICED PEA & POTATO WRAP - AWESOME ON 20 | RECIPE ...
From pinterest.ca
INDIAN POTATOES AND PEAS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POTATO AND PEA INDIAN DISH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EAST INDIAN SPINACH, POTATOES AND PEAS BY ANUSHRUTI RK ...
From pinterest.com.au
RECIPE - INDIAN PEA AND POTATO PANCAKES
From lcbo.com
EAST INDIAN PEA AND POTATO WRAPS - BIGOVEN.COM
From bigoven.com
VEGAN BOMBAY POTATOES AND PEAS - VEGAN RICHA
From veganricha.com
INDIAN PEA AND POTATO WRAPS RECIPE BY RIZWANA | GET BEST ...
ALOO MATTAR (POTATOES AND GREEN PEAS) - MANJULA'S KITCHEN ...
From manjulaskitchen.com
EAST INDIAN SPINACH, POTATOES & PEAS – DIVINETASTE
From divinetaste.com
10 BEST INDIAN WRAP RECIPES | YUMMLY
From yummly.com
INDIAN WITH PEA, POTATO - 19 RECIPES - PETITCHEF
From en.petitchef.com
INDIAN PEAS POTATOES - RECIPES | COOKS.COM
From cooks.com
ROASTED POTATOES WITH EAST INDIAN SPICES - JO COOKS
From jocooks.com
WORLD BEST JALAPENO FOOD RECIPES: EAST INDIAN PEA & POTATO ...
From worldbestjalapenorecipes.blogspot.com
INDIAN PEAS POTATO - RECIPES | COOKS.COM
From cooks.com
10 BEST GREEN PEA INDIAN RECIPES | YUMMLY
From yummly.com
EAST INDIAN PEA POTATO WRAP RECIPE - WEBETUTORIAL
From webetutorial.com
HATCHBACK HASH: EASY INDIAN CHICKPEA-POTATO WRAP RECIPE ...
From eatdrinkbetter.com
INDIAN POTATOES WITH PEAS | MY VEGETARIAN FAMILY
From myvegetarianfamily.com
ASTRAY RECIPES: EAST INDIAN PEA AND POTATO WRAPS
From astray.com
INDIAN POTATO AND PEAS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
INDIAN CARROTS, PEAS AND POTATOES RECIPES - FOOD NEWS
From foodnewsnews.com
ALOO MATAR - INDIAN POTATO AND PEA CURRY - COOK REPUBLIC
From cookrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love