Indian-spiced potatoes and peas with chilies and ginger from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 32) by Christopher Kimball

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Notes about this recipe

  • averythingcooks on June 01, 2023

    We ate this beside grilled steak and both agree that it is a definite repeat recipe. I used canola oil, yellow mustard seeds and chopped yellow & red grape tomatoes. The only real change was parsley instead of cilantro (soap!) but Thai basil would have worked as well.

  • lean1 on March 24, 2020

    This is an easy and flavorful dish. I omitted the serrano chili because I didn't want it spicy, and used canola oil instead of coconut oil. It came together very fast and was perfectly seasoned. I added some cooked chicken to make it a complete dish.

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