Potato Crumble (Podimas) Recipe

Name: Potato Crumble (Podimas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-large idaho potatoes; 1 cup frozen peas; 1/2 cup shallots or onion finely sliced; 2 tablespoons Canola oil (+ extra if desired); 1 teaspoon whole black mustard seeds; 1 teaspoon Cumin seeds; 1 red cherry pepper,deseeded & finely chopped (makes for a color contrast with the peas & easier to pick out if necessary!); 1 tablespoon finely chopped ginger root; 8-10 curry leaves, torn; Salt to taste; Juice of 1 lime; 1 tablespoon finely chopped cilantro for garnish; 1 tablespoon fresh grated coconut for garnish (optional)

Servings: persons

4 medium-large idaho potatoes
1 cup frozen peas
1/2 cup shallots or onion finely sliced
2 tablespoons Canola oil (+ extra if desired)
1 teaspoon whole black mustard seeds
1 teaspoon Cumin seeds
1 red cherry pepper,deseeded & finely chopped (makes for a color contrast with the peas & easier to pick out if necessary!)
1 tablespoon finely chopped ginger root
8-10 curry leaves, torn
Salt to taste
Juice of 1 lime
1 tablespoon finely chopped cilantro for garnish
1 tablespoon fresh grated coconut for garnish (optional)

1
["Scrub the potatoes, cut in half & boil in adequate water till soft. Allow to cool, peel & crumble. Set aside.
2
Boil the frozen peas in the microwave with some water (~ 5-8 minutes), till done. Drain the water & reserve the peas.", "Heat the oil in a cast iron skillet or wok. When it just begins smoking, add the mustard & cumin. Allow to sputter and then add the chopped ginger & chili pepper. Stir well for about a minute.", "Add the shallots & curry leaves & saute on medium heat till the shallots just barely begin to brown (mostly pinkish translucent). Add in the peas along with salt . stir and allow to cook for ~ 1-2 minutes on a low-medium heat.", "Add the crumbled potatoes and combine to mix well (the peas & onions should be distributed evenly with the potato)", "Adding extra oil (to get a nice crunchy crust) if necessary, allow the potato mixture to cook over a low-medium heat till the bottom begins acquiring a golden brown crust.", "Remove from the heat, garnish with chopped cilantro & coconut & drizzle with lime juice (or alternatively scoop into individual servings & serve with lime wedges on the side)"]

221

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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: 4 medium-large idaho potatoes, 1 cup frozen peas, 1/2 cup shallots or onion finely sliced, 2 tablespoons Canola oil (+ extra if desired), and more.

Yes, Potato Crumble (Podimas) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Crumble (Podimas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions