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Potato and Peas (Potato Palya)
Potato and Peas (Potato Palya)
A soft pasty side dish usually served with puri or stuffed in a dosa (South Indian Pancake)
Six Servings
Vegetables: Potato (6 small to medium), Peas (a cup), and onion (two small to medium sliced thin)
Protein: Very little through peas
Bread : Usually served with puri (fried rolled dough), Phulka (pan bread), or parathas (double rolled pan bread)
Spices: Salt, pepper, green chillies, ginger, jeera powder (optional), asafoetida (optional)
Herb : Curry leaves, coriander
Seasoning : mustard, fennel seeds
Notes: Left over potato mixture will make a great grilled sandwich
quarter potatoes and boil soft
Done - drain, peel and cut in half
(clockwise from left)
onions, curry leaves, ginger, Thai chillies . Cilantro (above)
Peas
Peeled potatoes. Smush several pieces (will thicken the product when cooking)
Heat sauce pan
When hot add oil
season with mustard - when spluttering add fennel seeds
Add curry leaves and stir
Add chillies and stir
Add ginger and stir
Add onions and stirr
Add peas and stir - cook with lid on
Add potatoes and stir
Add salt and stir
Add ground black pepper and stir
cover and cook for couple of minutes
Add a cup of water
Stir and cook down on medium heat with lid on
Done
Sprinkle finely chopped coriander leaves
Serve with puri
Can be eaten with roti, paratha, pita bread, toasted bread
Puris
Phulkas
Parathas
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