This Cumin spiced Potato and Peas is a take on potato roast from Southern part of India~ this is a spring version and packs a punch. It uses the tiniest new potatoes you can find, and fresh garden peas. A perfect spring salad or serve with rotis.
Perfecting Indian food is truly an Art.
Indian cuisine has an overwhelming array of spices. The country’s fiery curries, complex rubs, and addictive street foods owe their flavor to a long list of spices from all over the world. These are combined, blended, fried, and toasted in millions of kitchens all over the country. The spices are not just for a layering effect of flavors, but also for their nutritional/medicinal values which are rooted in Ayurveda.
Having said that, Indian recipes also doesn’t have to be complex with a gazillion ingredients and steps. Sometimes all you need is couple of spices to make a dish, and you can taste India through that dish.
This Potato and Peas fry, for example is a testimony that you can make an Indian dish with couple of spices and I promise you, you’ll be surprised at how flavorful it is. It’s a take on a simple potato roast from Southern part of India. This cumin spiced potato and peas has two basic flavour profiles: cumin and hing(asafoetida). Try to control the urge to add garlic or any other spice, let the cumin and hing be the stars. Both compliment each other beautifully and you are going to enjoy it!
Spices in this recipe
Jeera/Cumin
This is India’s favorite spice, every household uses it every single day. It’s smokey and pungent and makes for a base for many dishes. It’s healthy and a loved spice.
ASAFOETIDA /HING
It is a very popular spice in South Indian Cuisine. I don’t think we make any dish without hing. Asafoetida is usually used in its powdered form, mixed with little rice and/or wheat flour, turmeric, and gum arabic. so it doesn’t harden. This is the hardened resin from the root of a plant. in its raw state, it is extremely pungent with a garlicky sulfur smell. However, when heated in oil, the aroma dies down and the taste improves tremendously giving it a leek/onion flavour.
Only a small amount is required at a time. It adds an umami flavor to any dish.
How to make Cumin Spiced Potato and Peas
I’m using baby potatoes here, so par boiling is not necessary. There are couple of way to prep the potatoes: you can toss them with oil and air fry them until it’s fully cooked or Cook them in the cumin-hing oil. Both ways are perfect. I like to crisp up the potatoes before adding it to the peas so as to not burn the spices.
I paired baby red potatoes with fresh English peas. But, if you don’t have english peas, add beans, anything you prefer. I really think English peas are the epitome of spring’s new beginnings.
Add the spices in oil, toss and cook the peas very quickly and toss in the potatoes. It’s as simple as that. You cumin spiced potato and peas fry is ready!
What to serve with Potato and Peas Fry?
You can have it as a salad, like we do most of the time or Pair this with salmon, grilled chicken or with roti.
They’re a flavor and texture explosion and one of our favorite savory dishes. These roasted potatoes and peas are cooked to crispy perfection and then topped with green chutney. The recipe comes together in snap, but looks super fancy.
If you try the Cumin spiced Potato and Peas fry, please tag me on social media at #foodfashionparty and please rate the recipes if you try and like it.
Other Potato recipes you might be interested:
CHICKEPEAS,EGGPLANT,POTATOES IN YOGURT SAUCE
SPICY TANDOORI POTATOES/ALOO
SPICY HASSELBACK POTATOES AND EGG SALAD WITH FENNEL AND CHIVES TADKA (TEMPERING)
SPICY FENNEL ROASTED BABY POTATOES
Happy Easter to all of you!!
Ash
- 1 pound mini baby potatoes, washed and dried, halved
- 2 tsp olive oil + 1tsp
- ⅓ tsp hing/asafoetida
- 1 tbsp cumin seeds
- 1 tbsp cumin powder(untoasted)
- ¼ cup green peas
- ½ cup fresh snap peas
- ½ tsp chaat masala
- 1 tsp miso dressing or miso plus honey(optional)
- ⅓ tsp sea salt
- ⅓ tsp fresh pepper
- ½ tsp salt
- 1 cup packed mint
- 1 tsp cumin
- ½ persimmon/pear or any seasonal fruit
- 1 tbsp olive oil
- 4 green chilies
- ⅓ tsp salt
- Toss the potatoes in 2 tsp oil, touch of salt. Bake it in a lined large baking sheet with parchment paper at 400 for about 20 minutes or Air fry it at 400 for 15 minutes. Set aside.
- In a large pan, add oil. Add the cumin seeds and asafoetida and let it pop, saute. Add the cumin powder, and cook it for 30 second on medium to low heat. Toss in the fresh snap peas and peas, increase the heat and toss for a minute or 2. Turn down the heat, add the miso and honey(optional)chaat masala, salt and pepper. Add the cooked potatoes and toss really well. Squeeze some lemon juice.
- Serve warm or hot!
- Boil potatoes in lightly salted water for 10 minutes so it is fork tender or about 90% cooked. Drain it. Let it cool completely.
- In a pan, add oil, cumin seeds and asafoetida/hing. Let it splutter and pop for 30 seconds. Add the cumin powder, saute it for another 30 seconds. Add the potatoes and keep tossing and browning it on medium to low heat for 2 min. Toss in the peas and snap peas, add the pepper, salt and chat masala.Toss well for a minute. Switch off the heat and squeeze a tsp of lemon juice. Serve Hot!
- Grind everything for the chutney.
- Serve on top of the potato and peas fry and roti.
