East Indian Pea Potato Wrap Recipes

EAST INDIAN PEA & POTATO WRAP

Steps:

• Heat a medium pot or skillet over medium-high heat.
• Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
• When seeds start to pop, add onion and jalapeno and saute a few minutes more.
• Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
• Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
• Add lime juice and stir quickly to deglaze the pan.
• Stir in peas, currants, and parsley.
• Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

INDIAN CURRIED POTATO WRAP

Steps:

• Preheat the oven to 350. Lightly oil a baking dish.
• Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
• Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
• Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.