We’re making Indian food today! And it’s vegetarian too!
This recipe is made from potatoes and peas, cooked in a tomato based sauce with garlic, ginger, onion, cumin, coriander, etc. then sprinkled with cilantro just before serving. Yum!
I like to cook the spices with oil on the stove to release all the lovely aromas, caramelize the onion, and take the edge off the garlic and ginger. I think this little extra step will give you a more flavorful dish than my usual “place everything in the bowl and cook” recipes. Specially since this is a vegetarian dish, I definitely encourage you to follow this step.
After sautéing the spices, you can cool and add them to the bowl and take it to work if you’re cooking at work. Otherwise, do as I did and just add it to the prepared vegetables in the bowl and cook. It will taste amazing, I promise!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
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1 tablespoon oil
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon minced ginger
1 small onion, peeled and diced
1/2 teaspoon minced garlic
1 potato, peeled and diced
1/2 cup peas
2 tablespoons tomato paste
1/4 teaspoon salt
1 cup water
120 ml (3 little cups) of water for the base
Chopped cilantro, to serve
*An optional step is to combine the spices and salt in a food processor and whirl until it becomes powdery. I only had whole coriander seeds, so I crushed it then run it through the food processor with the other spices to blend. *
1. Heat a pan over medium low heat. Add oil, then add coriander, cumin, paprika, garam masala, turmeric, and ginger. Stir until fragrant. Add onions and garlic. Sauté until wilted and slightly browned. Set aside. *You can leave it in the refrigerator at this stage and add the potatoes, peas, and water when ready to cook.*
2. Place potatoes and peas in the big bottom bowl of the electric lunchbox. Pour the sautéed mixture over and add tomato paste and salt.
3. When ready to cook, pour 1 cup water in the bowl and stir everything together until the tomato paste dissolves.
4. Place the bowl in the base of the electric lunchbox and add 120 ml water to the base. Cover and let steam until done, about 55 minutes.
5. Carefully open the lunchbox and check the potatoes for doneness, it should be tender yet not falling apart.
6. Sprinkle with cilantro and serve with rice, or flat bread.
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