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Gallery Potato-and-Pea Filling Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 pounds Idaho potatoes Coarse salt 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1 tablespoon chana dal (split chickpeas) 2 tablespoons cashew nuts, roughly chopped 1 one-inch piece fresh ginger, peeled and minced 5 garlic cloves, minced 1 medium onion, thinly sliced 1 sprig fresh curry leaves 1 tablespoon Madras curry powder 1 pinch chile powder 1 pinch turmeric 1 pinch ground coriander 1/3 cup peas, cooked 1/4 cup fresh coriander, chopped

Gallery Potato-and-Pea Filling

Recipe Summary Servings: 6

Potato-and-Pea Filling     

Potato-and-Pea Filling

Potato-and-Pea Filling

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds Idaho potatoes Coarse salt 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1 tablespoon chana dal (split chickpeas) 2 tablespoons cashew nuts, roughly chopped 1 one-inch piece fresh ginger, peeled and minced 5 garlic cloves, minced 1 medium onion, thinly sliced 1 sprig fresh curry leaves 1 tablespoon Madras curry powder 1 pinch chile powder 1 pinch turmeric 1 pinch ground coriander 1/3 cup peas, cooked 1/4 cup fresh coriander, chopped

Directions

In a large saucepan, place potatoes, 1 teaspoon salt, and water to cover. Bring to a boil. Reduce heat, and simmer until fork-tender. Drain, peel, and cut potatoes into 1/4-inch pieces.

Heat oil in a large skillet over medium heat. Add mustard seeds, chana dal, cashews, ginger, garlic, onions and curry leaves. Saute until onions are soft, 3 to 4 minutes. Add curry powder, chile powder, turmeric, and ground coriander. Cook for 1 minute. Add peas and potatoes. Add 2 tablespoons water, and cook until heated through. Season with salt, and add chopped coriander. Use as a filling for dosa.

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All Reviews for Potato-and-Pea Filling

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All Reviews for Potato-and-Pea Filling

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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