Indian Carrots, Peas and Potatoes Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
307 cal
15%

Fat
12.3 g
19%

Carbs
45.5 g
15%

Based on a 2,000 calorie diet

Reviews (32)

Rate This Recipe

rbsmom

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..." See more can use some of the reserved water from the potatoes in the mixture instead of the plain water to keep from sticking."

HAILBUZZY

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 ..." See moreof 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."

Caroline C

May. 7, 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 ..." See morepowder 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!"

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