Indian cuisine is one of my favorites, not only because it has such a strong vegetarian tradition, but also because, spice cross contamination aside, Indian cuisine is often naturally gluten-free. Dishes have layers and layers of delicious spices enhancing perfectly simmered vegetables, and can be as rich and artery clogging or as healthful as you like. I don’t often go out to eat at Indian restaurants, except when in India (odd, isn’t it?) but I find myself missing it when I come home… Luckily I’ve found tons of terrific vegetarian (and flexitarian) Indian cookbooks that help me satisfy my cravings. The only bad thing? Maybe because of the spiciness, Indian cuisine isn’t DH’s favorite food, and when I go on huge Indian cooking jags (like I’ve been this month) it can get to be too much for him. So, to make it tastier for him, I often choose to make Indian dishes with his favorite vegetables, like green peas. This dish is the perfect compromise between DH and my favorite flavors- the indian spices I love (tamed slightly for his taste buds) with a hearty potato base, but with lots of the green peas that he loves. This dish makes him AND me very happy- and was a natural choice for our recent Indian themed Celiac Bay Area Support Potluck. No dairy, no eggs, vegan and totally scrumptious. Why not try some for your own Indian meal sometime, maybe with some Gluten-Free Naan Bread or a Special Indian Rice Recipe.
Interested in Bette Hagman’s gluten-free flatbread? Check out this review…
Aloo Mattar Indian Potato with Peas and Cumin Recipe
1 1/4 lb. Potatoes, peeled, diced, and set in a bowl of cool water
2 tbsp. oil (I like mustard, but peanut, canola, safflower etc work)
2-4 tsp. Cumin seeds (Depending on your preference)
2 tsp minced ginger
1 tbsp. minced garlic (or less, to taste)
2 tsp. ground coriander
1/2 tsp. salt (or more, to taste)
1/8 tsp turmeric
1 cup frozen peas (or more)
* Salt to taste
Heat oil in your cast iron pan and add cumin seeds. Add your diced potatoes and then mix in your minced garlic and ginger, coriander, salt, and turmeric. Combine thoroughly and then lower heat. Cover and cook for 15 minutes and then add the frozen peas. Combine, and then cook for 10 or more minutes until potatoes are tender. Taste, add any seasonings you like, and serve.