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Indian-Spiced Potatoes and Peas with Chilies and Ginger
This boldly flavored dish is a hybrid of two Indian classics: aloo matar (a tomatoey potato and pea curry) and the potato filling used in samosas. Microwaving the potato chunks simplifies and speeds up the cooking, while finishing them in a skillet ensures they are browned and crisp. For a good kick of chili heat, leave the seeds in the serranos before mincing. These potatoes are a great side dish, but served with basmati rice and yogurt they're hearty enough to be a vegetarian meal.
4
Servings
Tip
Don't bother thawing the peas; they'll defrost and cook directly in the skillet. Also, don't use waxy potatoes such as red or white varieties. Starchy russets better absorb the seasonings and become tender with cooking.
30 minutes
Ingredients
-
2
pounds russet potatoes, peeled and cut into ½-inch chunks
-
Kosher salt and ground black pepper
Directions
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01In a large microwave-safe bowl, combine the potatoes with 1 teaspoon salt. Cover and microwave for 4 minutes. Stir, re-cover and continue to microwave until a skewer inserted into the potatoes meets no resistance, another 3 to 4 minutes. Drain in a colander and set aside.
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I've spent the pandemic finally becoming proficient in Indian cooking. This recipe does a number of things that will not turn out the rich flavor one expects with Indian food. First, the garlic and ginger should be made into a paste and sauteed until the harsh garlic flavor mellows (30 seconds) after the mustard seeds begin to pop. The onions and peppers should then be added, with time taken to caramelize them. Then the turmeric and half a teaspoon of garam masala, and only after the of the spices has begun to mellow, THEN the potatoes are added. I get that Milk Street is committed to figuring out shortcuts. The microwaving of the potatoes is enough. More than that and you're going to loose out on what makes Indian food so great.
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Just tried this last night and it was not very successful. I weighed the potatoes and cut precisely but it was a massive amount for the 12" hexclad skillet I used and the whole thing really just turned to mush when the pan was covered to sweat the onions. I appreciate the flavor profile but the technique of sauteing potatoes and then adding onion and covering didn't work well. Also, the turmeric ended up making the dish taste too metallic. I usually use it for color. Would have been nicer with a bit of garam masala or curry blend instead of just tumeric and mustard seed.