Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.
You may also like Matar kofta or green peas dumplings.
And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.
Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.
Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.
They have been part of the human diet for hundreds of years and are consumed all over the world.
Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.
Small potatoes – 500 gram, boiled
Green peas – 1 cup
Cilantro or coriander leaves – 1/2 cup, chopped
Ginger – 1 inch piece
Green chilli – 2
Tomato – 2 medium, chopped
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Mustard oil – 2-3 tablespoon
Water – 3/4 cup
1. Peel the potatoes. You can prick the potatoes with a fork.
2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.
3. Add green peas in the grinder and grind altogether.
4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.
5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.
6. Saute till the mixture dried up and raw smell goes away.
7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.
8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.
9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.
10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.
1. You can garnish with ginger julienne.
2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.
3. If you don’t like cilantro or coriander leaves, then you can omit it.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.