I adore Indian food, it was the first cuisine I first learned to cook and the one I still love the most. I haven’t been that experimental with my Indian food recently so Ive been cooking a lot of chicken curries! After reading through Rick Stein’s Far Eastern Odyssey again and coming across the recipe for spicy samosas (from Bangladesh, not India but similar in spices) I decided to get a little creative and rather than using the potato and pea mix to fill samosas I ate it just as it was and oh my god it was so good! Also because of the lack of pastry and deep frying the spicy potatoes with peas is a relatively healthy side dish! I served mine with a whole roasted chicken rubbed in some of my favourite spices (I’ll be putting the recipe up on Wednesday) and it came in at just 332 calories.
Ingredients – Serves 2 very well
400g Potatoes, cut in to large chunks
1&1/2 Tablespoon of Olive Oil
2 Teaspoons of Mustard Seeds
1 Medium Onion, finely chopped
2 Birds Eye Chilli’s, finely chopped
2 Garlic Cloves, finely chopped
1 Teaspoon of Turmeric
150g Frozen Petit Pois, thawed
Chilli flakes, Salt & Pepper, to season
Method – Takes 45 Minutes
1. Parboil the potatoes, until they are soft and fluffy on the edges but not so they’ll fall apart.
2. Add the olive oil to a large frying pan or a wok if you have one, heat it on a medium low heat and add the mustard seeds, cover and fry until they stop popping. Make sure you cover the pan otherwise they fly everywhere and really hurt if they burn you!
3. Once the mustard seeds have finished popping, uncover and add the onion to the pan and cook on a medium high heat till soft and lightly browned, add the garlic, chilli, turmeric, and if you like it really spicy some chilli flakes and fry for a minute.
4. Add the potatoes and peas, taste and season with salt and pepper, turn to a low heat and leave for 15 minutes for the flavours to combine, stirring occasionally, adding a dash of water if it sticks to the pan. Serve!