Madhur Jaffrey’s Peas and Potatoes Cooked in a Bihari Style

Name: Madhur Jaffrey’s Peas and Potatoes Cooked in a Bihari Style
Ingredients: 2 tablespoons olive oil; 1/2 teaspoon whole cumin seeds; 1 medium onion, chopped; 1 tablespoon peeled and finely grated fresh ginger; 1 to 2 serrano chiles, finely chopped, including the seeds; 1/4 teaspoon ground turmeric; 2 1/3 cups frozen peas, defrosted under running water; 1 medium red potato, boiled, cooled, peeled and cut into 1/2-inch dice; 1 teaspoon salt, or to taste; Freshly ground black pepper

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Author : Recipe from Madhur Jaffrey; adaptation and headnote by Leslie Brenner

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Madhur Jaffrey’s Peas and Potatoes Cooked in a Bihari Style

Step 1

Heat the oil over medium heat in a large-ish sauté pan, add the cumin seeds and let them sizzle for 10 seconds. Add the onion, then stir and fry for five or six minutes, until they're soft.

Step 2

Add the ginger, serrano chile and turmeric and stir for a minute. Add the peas, potatoes, salt and pepper and stir and cook for two to three minutes, sprinkling with a little water if the peas get too dry.

Madhur Jaffrey’s Peas and Potatoes Cooked in a Bihari Style

Author : Recipe from Madhur Jaffrey; adaptation and headnote by Leslie Brenner

Ingredients

Instructions

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