Peas and Potatoes

Elizabeth Zimmer Recipe By
 
  • Cooking and Prep: 20 m
  • Serves: 4
  • No Allergens

In India, the green beans were very long and my mother used to chop them into small pieces. In Canada, she used peas instead. This was a Northern Indian/Afghanistani dish that came down from my mother’s side of the family.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Peas and Potatoes

  1. Heat oil in a sauté pan. Add onions and sauté until soft. Add peas, potatoes, tomato, cilantro and spices.

  2. Stir well and cook over low heat for 15 minutes. Serve as a side dish.

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