15 Min

DF

GF

V

Pea & Potato Sabzi

Sabzi means cooked vegetables. A whole new meal can be created from extra chopped vegetables from another recipe. Throw them in a pan with some spices & lunch is served.

Share this recipe

Cook Time

15 Minutes

Serves

2

Directions

Step 1

Heat the olive oil and pop the cumin seeds. Immediately add the red onion and sauté until the onion takes on a little bit of color.

Step 2

Add the potato, salt, ginger purée, and coconut milk. Stir to combine. Sauté on medium heat for 2 to 3 minutes. Add the frozen peas and cook just until heated, not too long so that the peas can retain their bright green color.

Step 3

Garnish with sesame seeds and serve.

Notes & Variations

Replace the coconut milk with cream and olive oil with ghee for a rich and decadent flavor.
Replace purple with Idaho potatoes - recipe will remain the same.

Ingredients

2 tablespoons olive oil

1/4 teaspoon cumin seeds

1/2 cup red onion

1/2 cup boiled cubed potato

1/2 teaspoon sea salt

1 tablespoon ginger purée

4 tablespoons coconut milk

1 cup frozen peas

1 tablespoon sesame seeds

Step 1

Heat the olive oil and pop the cumin seeds. Immediately add the red onion and sauté until the onion takes on a little bit of color.

Step 2

Step 3

Garnish with sesame seeds and serve.

2 tablespoons olive oil

1/4 teaspoon cumin seeds

1/2 cup red onion

1/2 cup boiled cubed potato

1/2 teaspoon sea salt

1 tablespoon ginger purée

4 tablespoons coconut milk

1 cup frozen peas

1 tablespoon sesame seeds

Notes & Variations

Replace the coconut milk with cream and olive oil with ghee for a rich and decadent flavor.
Replace purple with Idaho potatoes - recipe will remain the same.

Tags:

15 Min

Tags:

15 Min

Peas & love.

Check out these recipes that feature peas in a way that's not expected!

SPREAD THE LOVE

Snap Pea Pasta

Green Pea Lentil Cutlets

55 Min

Aloo Poshto

Aloo (which means potato) cooked in a poppy seed (poshto) sauce is a legendary dish from Bengal, enjoyed both in Bangladesh and in West Bengal, India. It’s rich, creamy, decadent, and delicious. Normally eaten with dal and/or grilled meats, along with the Bangla steak, it’s a Bengali meat and potatoes dish of sorts. While in most cases, it is a traditional dish where the potatoes are usually deep fried, we opted for this variation with the potatoes sauteed with the onions and a little addition of cream at the end.

90 Min

DF

GF

V

Baked Fenugreek Sweet Potatoes

Growing up in India, I had tasted only one kind of sweet potato, the morning glory that is now believed to have originated in eastern India. Fenugreek, the fragrant, slightly bitter herb pairs beautifully with the sweet potato; both are power-packed with flavor and nutrients. The coriander seeds give the fenugreek masala a unique lemony flavor.

35 Min

DF

GF

V

Coconut Mashed Potatoes

Here is a mashed potato recipe using the vibrant Japanese purple yam combined with the Idaho potatoes. The beauty of these potatoes is that they hold on to their brilliant purple color despite long cooking.

30 Min

GF

Curry Masala Potatoes

This makes a great side dish or serve fried eggs over it for breakfast.

60 Min

GF

Dum Aloo Roast

Dum Aloo, a slow-cooked potato curry, is a traditional staple of the Kashmiri Hindu cuisine. Dum means cooked under steam; aloo means potato.

60 Min

DF

GF

V

Farmer's Pie

This is a great way to use up leftover mashed potatoes. It’s hearty, vegetable-filled and a delicious comfort food to warm up a cold day.

40 Min

GF

Fenugreek Potatoes

Potatoes cooked in fenugreek aka Aloo Methi, is a traditional North Indian preparation and can be eaten along anything from a steak to grilled fish. Or of course, enjoy it like an Indian with dal and roti. You won’t find fresh fenugreek in your usual grocery stores so take a trip to an Indian grocer to look for it and who knows, you may discover a whole new world to explore!

60 Min

GF

Ghee Mashed Potatoes

Butter from pasture-raised, grass-fed cows makes wonderful ghee. A visiting Indian guru even told me there is a new term going around — “veghan,” or vegan with ghee. Here is a recipe for lightly mashed potatoes inspired by South Indian cuisine — feel free to replace the ghee with coconut oil for a plant-based version.

40 Min

GF

Mashed Sweet Potato Puree

This sweet potato mash can make a great companion to grilled meats, vegetables, and seafood.

40 Min

DF

GF

V

Mashed Sweet Potatoes

During testing, everyone at the Bake Lab in Houston was clamoring to get this recipe. Sweet potatoes are so naturally sweet that the addition of savory fenugreek leaves, chili, & mustard balance this side dish.

45 Min

GF

Ocean Masala Roasted Potatoes

Ocean masala makes a wonderful tangy topping to roasted vegetables like regular or sweet potatoes, carrots, or parsnips.

70 Min

GF

Pop Masala Garlic Mashed Potatoes

Here simple mashed potatoes made with ghee and yogurt, as opposed to the more traditional butter and milk, are topped off with pop masala to not only add a crunch, but a burst of flavor.

55 Min

DF

GF

V

Potato Cakes

Hot Potato cakes off the fryer, when made right, are one of the best appetizers ever. Called Aloo tikki in India, they can be stuffed with all kinds of fillings like ground meat, cheese, crushed peas, or other such fillings. This herb yogurt spice filling is an explosion of flavor in your mouth, well worth the work in making it. Turn the potato cake into a chaat by drizzling cumin yogurt, tamarind, and cilantro chutneys on top.

45 Min

GF

Purple Mashed Potatoes

Mashed potatoes are not so common in India but a universal favorite here in the US. These get a kick from the fenugreek and the cumin seed pop.

150 Min

GF

Purple Sweet Potato Roast

Accompanied with yogurt flecked with cumin and a flavor packed herb masala, these potatoes are bound to become your new favorite starch. Add these to your holiday table for a bright splash of color and flavor!

60 Min

GF

Roasted Potatoes with Cranberry Chutney

Aside from their gorgeous color, purple potatoes have four times more antioxidants than regular potatoes.

45 Min

DF

GF

V

Saffron Mashed Potatoes

Thanksgiving has been my favorite American holiday for a very long time. Just like many other immigrant communities

30 min

GF

Skillet New Potatoes & Eggs

Mashed, fried, roasted or curried, there is no wrong way to eat potatoes. Here is a recipe for pan roasted tiny potatoes cooked with ghee, onions and spices and topped with a gentle drop of whisked eggs. They are so good you won’t even need toast to go with it!

240 Min

GF

Sweet Potato Savory Cake with Herb Yogurt

Always wanting to balance sweet with savory and spicy, try this sweet potato cake recipe — it makes a delicious breakfast with lots of herbed yogurt, poached egg on side.

45 Min

DF

Snap Pea Pasta

Here is a light and springy herb-forward pasta with snap peas using a lot of dill and parsley. In the spirit of spring cleansing, I decided to skip the cream or even coconut milk, instead studded the pasta with copious amounts of herbs.

30 Min

Parsley Pea Pasta

Given that fresh peas are still in season and available at local grocery stores, here is a masala of sorts made with fennel seeds, parsley, garlic, olive oil and peas.

75 Min

DF

GF

NF

V

Black Eyed Pea Soup

Drizzled on this good-luck black-eyed pea soup, a single-origin olive oil with strong notes of fruitiness, bitterness and pungency beautifully complements the sweetness of the cardamom, cinnamon, and carrots.

30 Min

DF

GF

NF

V

Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

45 Min

GF

V

Green Pea Lentil Cutlets

These cutlets are best made in the spring, when fresh peas are available.

60 Min

GF

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues. Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem. These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

75 Min

DF

GF

NF

V

Black Eyed Pea Soup

30 Min

Parsley Pea Pasta

Given that fresh peas are still in season and available at local grocery stores, here is a masala of sorts made with fennel seeds, parsley, garlic, olive oil and peas.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

55 Min

Aloo Poshto

90 Min

DF

GF

V

Baked Fenugreek Sweet Potatoes

35 Min

DF

GF

V

Coconut Mashed Potatoes

30 Min

GF

Curry Masala Potatoes

This makes a great side dish or serve fried eggs over it for breakfast.

60 Min

GF

Dum Aloo Roast

Dum Aloo, a slow-cooked potato curry, is a traditional staple of the Kashmiri Hindu cuisine. Dum means cooked under steam; aloo means potato.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra