"This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!" — MTORRES3
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1 (10 ounce) package
frozen mixed peas and carrots
water, or as needed
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.
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.
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!
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!
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.
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.
Good, but next time I make it I will add more chili powder and some diced chiles to give it a bit more kick.
Loved this one. Be sure to dice the potatoes small enough that they cook through.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Carrots, Peas and Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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