Indian Potatoes, Tomatoes and Peas
Published October 20, 1990
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound tiny new potatoes
10 ounces onions, chopped
¼ to ½ jalapeno pepper, finely minced
1 tablespoon canola oil
¼ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
1 teaspoon ground coriander
1 pound ripe tomatoes, coarsely cubed
10 ounces peas
Salt to taste (optional)
Freshly ground black pepper to taste
1 ½ cups nonfat yogurt
Nutritional analysis per serving (3 servings)
67 grams carbs; 2 milligrams cholesterol; 379 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 13 grams fiber; 1451 milligrams sodium; 18 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes and place in pot with water to cover. Cover and boil about 17 minutes or until potatoes are tender. (If tiny new potatoes are not available, buy large potatoes with thin skins. Do not peel. Cube them and cook.)
- Step 2
Heat the oil in a nonstick skillet. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander. Saute until onions begin to brown.
- Step 3
Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
- Step 4
When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables. Season with salt, if desired, and pepper. Stir to coat and serve with yogurt on the side.
Private Notes
Comments
Delicious. For the tomatoes, I used halved cherry tomatoes. For the peas, a package of thawed frozen peas. I added a little water in Step 3 because the mixture seemed dry.
I made this without added salt and no-salt canned tomatoes since I didn't have fresh and used jarred pre-ground spices instead of freshly ground because I was lazy, and it was still good, so I'm sure it would have been great with salt, fresh tomatoes, and freshly ground spices. I also subbed serrano for jalapeno because I prefer it. It was easy and made more than I expected.
Made this for the first time last night, and it was so good and easy, making it again tonight. Put in a little more jalapeño then called for, for some excitement.
Delicious. For the tomatoes, I used halved cherry tomatoes. For the peas, a package of thawed frozen peas. I added a little water in Step 3 because the mixture seemed dry.