Indian Potatoes, Tomatoes and Peas Recipe

Name: Indian Potatoes, Tomatoes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tiny new potatoes; 10 ounces onions, chopped; 1/4 to 1/2 jalapeno pepper, finely minced; 1 tablespoon canola oil; 1/4 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1 teaspoon ground coriander; 1 pound ripe tomatoes, coarsely cubed; 10 ounces peas; Salt to taste (optional); Freshly ground black pepper to taste; 1 1/2 cups nonfat yogurt

Servings: persons

1 pound tiny new potatoes
10 ounces onions, chopped
1/4 to 1/2 jalapeno pepper, finely minced
1 tablespoon canola oil
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 pound ripe tomatoes, coarsely cubed
10 ounces peas
Salt to taste (optional)
Freshly ground black pepper to taste
1 1/2 cups nonfat yogurt

1
Scrub potatoes and place in pot with water to cover.
2
Cover and boil about 17 minutes or until potatoes are tender.
3
(If tiny new potatoes are not available, buy large potatoes with thin skins.
4
Do not peel.
5
Cube them and cook.)
6
Heat the oil in a nonstick skillet.
7
Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander.
8
Saute until onions begin to brown.
9
Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
10
When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables.
11
Season with salt, if desired, and pepper.
12
Stir to coat and serve with yogurt on the side.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound tiny new potatoes, 10 ounces onions, chopped, 1/4 to 1/2 jalapeno pepper, finely minced, 1 tablespoon canola oil, and more.

Yes, Indian Potatoes, Tomatoes and Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Potatoes, Tomatoes and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions