1,000 Indian Recipes (173 page)

2 to 3 large red potatoes

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1 (1-pound) package frozen petite peas (2 cups), thawed

1 tablespoon ground coriander

1 tablespoon dried curry leaves

1 teaspoon salt, or to taste

1 large tomato, coarsely chopped

Freshly ground black pepper

1.
Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then cut them into
¹
⁄
₂
-inch pieces.

2.
Heat the oil in a nonstick wok or saucepan over medium-high heat and add the mustard seeds, cumin seeds, and asafoetida; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the potatoes and cilantro and cook, stirring lightly, until golden, 2 to 3 minutes.

3.
Add the peas, coriander, curry leaves, and salt, and cook until the peas are golden, 3 to 5 minutes. Transfer to a serving dish and keep warm.

4.
Add the tomatoes to the same pan and cook until softened, 1 to 2 minutes. Mix them into the peas as a garnish. Sprinkle the black pepper on top and serve.

Spicy Green Peas with Onion and Ginger

Muttar-Pyaz Masala

Makes 4 to 6 servings

The sweetness of green peas is pleasantly offset by the pungent ginger, green chile peppers, and other spicy additions in this side dish. Served warm, it is a traditional side dish—a perfect companion to all vegetarian and meat curries and whole-wheat flat breads. Chilled, it can be served as a salad with a hot soup, such as
Creamy Tomato Soup
, and toasted sourdough rolls.

2 tablespoons peanut oil

2 tablespoons peeled minced fresh ginger

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 teaspoon cumin seeds

1 large onion, cut in half lengthwise and thinly sliced

1 teaspoon ground coriander

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⁄
₂
teaspoon ground cumin

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⁄
₄
teaspoon cayenne pepper, or to taste

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⁄
₄
teaspoon ground turmeric

1 teaspoon salt, or to taste

1 (1-pound) package frozen peas, thawed

1 teaspoon mango powder

1 tablespoon fresh lemon juice

¹
⁄
₂
teaspoon garam masala

1.
Heat the oil in a large cast-iron or nonstick wok or skillet over medium-high heat and add the ginger, green chile peppers, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes.

2.
Add the coriander, cumin, cayenne pepper, turmeric, and salt, then mix in the peas and cook, stirring until all the juices evaporate and the spices cling to the peas, 10 to 12 minutes. Mix in the mango powder and lemon juice, sprinkle the garam masala on top, and serve.

Mixed Bell Peppers with Peas

Shimla Mirch aur Muttar

Makes 4 to 6 servings

This somewhat saucy side dish can easily be served as a spicy chutney, a spread on sandwiches, or a topping for rice or couscous. It is especially lovely when scooped up with fresh
parantha
breads.

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 tablespoon finely chopped fresh curry leaves

1 large onion, cut in half lengthwise and thinly sliced

2 large tomatoes, coarsely chopped

3 large bell peppers (red, orange, or yellow), cut into 1-inch pieces

1 cup frozen peas, thawed

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 teaspoon salt, or to taste

1 tablespoon ground coriander

¹
⁄
₂
teaspoon mango powder

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
teaspoon garam masala

1.
Heat the oil in a large nonstick wok or skillet over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the curry leaves and onion and cook, stirring, until golden, 3 to 5 minutes.

2.
Add the tomatoes, bell peppers, peas, green chile peppers, and salt, and cook until most of the juices evaporate, about 5 minutes. Mix in the coriander, mango powder, turmeric, and cilantro and cook about 5 minutes over medium heat to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Variation:
Boil 1 large potato in lightly salted water to cover until tender. Then peel, chop, and add it to the dish along with the bell peppers.

Spicy Mushrooms and Bell Peppers

Masala Khumb aur Shimla Mirch

Makes 4 to 6 servings

Make sure most of the juices in this dish evaporate, leaving behind only a delicate sheen on the vegetables. Then serve on the side or present as a topping on open-faced sandwiches or over cooked rice.

2 tablespoons vegetable oil

1 teaspoon cumin seeds

2 small red onions, cut in half lengthwise and thinly sliced

1
¹
⁄
₂
pounds small mushrooms (or quartered large mushrooms)

1 large tomato, finely chopped

2 large yellow or green bell peppers, cut into
¹
⁄
₂
-inch pieces

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

2 teaspoons ground coriander

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₄
teaspoon garam masala

1.
Heat the oil in a nonstick skillet over medium-high heat. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook until golden, about 5 minutes. Transfer to a bowl.

2.
To the same pan, add the mushrooms and cook, stirring, over medium-high heat until they release their juices and then turn golden as the juices evaporate, 3 to 5 minutes. Add to the bowl with the onions.

3.
To the same pan, add the tomato, bell peppers, ginger, garlic, and green chile peppers and cook, stirring, until most of the juices evaporate, about 5 minutes.