INDIAN POTATO PIE
This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
- Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
- Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
- Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.
Nutrition Facts : Calories 350 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.46 milligram of sodium
INDIAN SWEET POTATO & DHAL PIES
Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
- Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
- When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
- Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.
Nutrition Facts : Calories 565 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 41 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
INDIAN SAMOSA PIE
If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.
Provided by Susan R.
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
- Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
- Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
- Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
- Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
- Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
- Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 39.9 g, Cholesterol 0.4 mg, Fat 6.9 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 176.4 mg, Sugar 4.3 g
INDIAN POTATO SALAD
Break out of your same-old potato salad routine with this global-focused side dish.
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
- Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
- In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.
Nutrition Facts : ServingSize 1 Serving
POTATO PIE (BAKED)
Steps:
- Wash and boil potatoes. Peel and cut into cubes. Set aside.
- MAKE THE WHITE SAUCE: Melt the butter, add the pimento pepper, onion and flour. Let simmer for 1 minute.
- Add the milk and stir until it thickens, then turn off stove. Add the mushrooms and whole kernel corn to the cubed potatoes
- Pour the white sauce over the potatoes and mix. Add the cheese, celery and sweet pepper and mix evenly
- Place in a greased dish 12" x 8" x 2". Top with grated cheese and garnish with parsley and paprika.
- Note: For the cheese I grated 1 cup of Cheddar Cheese to mix and I used grated Parmesan on the top.
- Bake in a 350 degrees F oven for 30 minutes. Serve cool.
INDIAN SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes.
INDIAN SHEPHERD'S PIE
A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.
Provided by Syrinx
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel and boil the potatoes.
- Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
- Add the garam masala, cook for a couple more minutes, then set aside.
- When ready to assemble, mix the chopped spring onions, chillies, coriander, mint and the juice of the lime to the lamb, then season with salt and pepper to taste.
- Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
- When the potatoes are cooked, mash them with half the butter, the double cream and the milk, then season to taste with salt and pepper.
- Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
- Melt the remaining butter, brush over the top, then sprinkle with paprika.
- Bake at 180ºC (360ºF) until golden brown on top.
- Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.
Nutrition Facts : Calories 864.2, Fat 44.9, SaturatedFat 22.7, Cholesterol 134.9, Sodium 200, Carbohydrate 88.7, Fiber 13.4, Sugar 10.1, Protein 30.9
SPICY INDIAN POTATO WEDGES
I use red potatoes for this since I prefer the waxy taste, you can substitute for russet if you like a more floury texture. I serve these with my parmesan peppercorn dressing Recipe #274443. EDIT: If you prefer crunchy potatoes, you can increase the temperature to 400-450F half way through.
Provided by Pie Queen
Categories Vegetable
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix the salt and spices together.
- Cut the potatoes into wedges, about 12 wedges per potato.
- Rinse and dry the wedges and place in a baking tray.
- Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
- Bake at 350F for 40-50 minutes or until cooked.
Nutrition Facts : Calories 320.2, Fat 0.8, SaturatedFat 0.2, Sodium 1255.6, Carbohydrate 72.6, Fiber 8, Sugar 5.9, Protein 8.7
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