Indian Style Potatoes And Snow Peas Recipes

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

PAN FRIED RED POTATOES WITH SNOW PEAS

Steps:

• 1. Wash and peel the potatoes. Slice into 1/4 inch slices and put into cold water to remove excess starch while preparing other ingredients. Chop onion into small pieces and set aside. Mince garlic cloves, set aside. Prepare curly parsley by chopping about 2 tablespoons chopped coarsely.
• 2. Drain and rinse potatoes under cold water. Pat dry on towels to decrease splattering while frying.
• 3. In a medium (preferably non-stick) frypan (I use Gordon Ramsey's line- they are excellent) melt the butter over medium heat. Add the onion and garlic and cook until the onion is transparent. Add the potatoes in a single layer.
• 4. Cook the potatoes until they begin to brown, the gently turn them over to brown on the opposite side. Sprinkle the curly parsley over the mixture and gently mix in. Sprinkle about 1 teaspoon of sea salt and 1/2 teaspoon fresh ground pepper over the mixture as well.
• 5. When the potatoes are lightly browned on both sides, turn the heat to medium high, and add the snow peas. Gently mix all the ingredients together while they cook in a stir-fry method for about 2-3 minutes until the peas are heated through.
• 6. Serve with ham, hamburgers off the grill, steaks or anything that needs a sassy delicious potatoes side dish! Enjoy!

INDIAN-STYLE POTATOES AND SNOW PEAS

Steps:

• Boil potatoes until just starting to get tender- about 10 minutes.
• Drain and set aside.
• Heat oil in pot for a couple minutes.
• Add potatoes and peas and stir-fry about 5 minutes.
• Add all other ingredients except cilantro and stir well.
• Lower heat to low, cover, and cook until vegetables are done/tender.
• Sprinkle with cilantro just before serving.

INDIAN CARROTS, PEAS AND POTATOES

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.