Indian Carrots, Peas and Potatoes Recipe - Allrecipes.com
Indian Carrots, Peas and Potatoes Recipe
  • READY IN 1 hr

Indian Carrots, Peas and Potatoes

Recipe by  

"This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  2. Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2007

The recipe is quick and good. I suggest boiling the diced potatoes in a pot while you saute the onions. That way all the vegetables are cooked and just need to be seasoned with the onions. Plus you can use some of the reserved water from the potatoes in the mixture instead of the plain water to keep from sticking.

 
Most Helpful Critical Review
Jul 10, 2005

We love Indian food, particularly the vegetarian dishes. Unfortunately, this recipe fell short. We found it completely bland. However, we managed to save the dish by adding 1/4 cup of salsa, a pat of butter, extra salt & black pepper to it. We didn't have any in our pantry, but I assume canned tomatoes would've worked just as well as the salsa.

 

49 Ratings

May 07, 2009

If you're a curry fan, you're probably going to find this bland. I upped the spices called for but also browned some cumin seeds in the hot oil before adding the onion. I also added some Madras curry powder for heat/flavor. I made this with leftover peas and baked potato from last night's dinner, and used steamed cauliflower instead of carrots (I LOVE curried cauli). I rolled it up in a paratha with a drizzle of garlic chutney. Nice lunch. Thanks!

 
Feb 09, 2007

This was a great accompinament to my favorite Indian Chicken Curry and basmati rice dinner. The spices were just right and did not overpower my main dish at all. This dish would also stand alone as a great Indian Vegetarian Entree!

 
Apr 19, 2006

We cooked this for 45 minutes and the potatoes never cooked all the way through. Like others have said, the spices were okay, but it needed a little more something. Maybe boil the diced potatoes in chicken stock first to cook them and add extra flavor at the same time? It would also add moistness, which would be a good thing since this was a little too dry for my taste. We'll keep working on this one.

 
Feb 11, 2007

This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.

 
Jun 17, 2009

Good, but next time I make it I will add more chili powder and some diced chiles to give it a bit more kick.

 
Dec 28, 2008

Loved this one. Be sure to dice the potatoes small enough that they cook through.

 

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Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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