This vegetarian dish accompanies both Eastern and Western-style meals beautifully.
Use this recipe as a road map, substituting, and/or adding your own favourite spices, aromatics and vegetables.
Indian Spiced Potato & Peas
500g almost completely cooked, but still firm, cooked, chopped potato
1 cup of fresh or frozen peas
1 tablespoon coconut oil, or oil of your choice
3 grated cloves of garlic
2 teaspoons of grated ginger
2 long, green chillis, cut into thin slivers
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
salt, and freshly ground black pepper
Heat the oil in a wok, or large fry pan.
Briefly fry the garlic, ginger, spices and chilli, until fragrant, but not too brown. It may only take 20 seconds or so.
Add the potato and peas, increase the heat, and stir-fry until the potato starts to get crispy bits. Keep the mix moving so that the spices don’t burn.
Season with salt and pepper.
Garnish with fresh coriander and serve.
It does perfectly compliment roast lamb, and is especially good with barbecued meats.
As part of an Indian menu, this fried potato and peas combo is perfect alongside dhal, yoghurt, parathas and pickles.
The mix, “smashed” or mashed, when cooked, also makes a delicious filling for samosas, or curry puffs.