September 20, 2005

Mustard Seed Potatoes with Carrots and Peas


4 potatoes, boilled then diced
1 onion, diced
1 shallot, diced
1 cup carrots, diced
1 cup frozen peas
2 tablespoons oil
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon garam masala
pinch sugar


In a large shallow pan, roast pepper flakes and mustard seeds in oil until mustard seeds begin to pop. Add onions and shallots and saute until translucent. Add peas and carrots. Cover and cook 5-10 minutes or until soft. Add salt, sugar and potatoes, cover and saute 5 more minutes.

No comments:

Post a Comment

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.