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Matar Pulao (Rice with Peas)
Dinner Indian

Matar Pulao (Rice with Peas)

4.1

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
  2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
  3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Potato Curry
Dinner Indian

Potato Curry

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
  2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Keon's Slow Cooker Curry Chicken
Dinner Indian

Keon's Slow Cooker Curry Chicken

4.3

Prep
20 min
Cook
185 min
Total
205 min

Instructions

  1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until browned, 5 to 10 minutes. Set aside.
  2. 2 Stir together coconut milk, condensed soups, dry soup mix, curry powder, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined. Place chicken into the bottom of the slow cooker and pour soup mixture over chicken. Stir in cooked onion, mushrooms, and peas until incorporated.
  3. 3 Cook on High for 1 hour and 30 minutes. Reduce heat to Low and cook for an additional 1 hour and 30 minutes to 2 hours.

By KEON ROBERTSON

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker
Dinner Indian

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

4.0

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place the potatoes into the bottom of a slow cooker.
  2. 2 Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
  3. 3 Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

By CYBERGIFTS

My Pav Bhaji
Dinner Indian

My Pav Bhaji

5.0

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
  2. 2 Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
  3. 3 Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
  4. 4 Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
  5. 5 Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
  6. 6 Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

By Allrecipes Member

Vegetarian Korma
Dinner Indian

Vegetarian Korma

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
  3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
  4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Indian Vegetable Bhaji
Dinner Indian

Indian Vegetable Bhaji

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  2. 2 Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  3. 3 Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

By NP

Quick Vegetable Curry
Dinner Indian

Quick Vegetable Curry

4.0

Prep
25 min
Cook
20 min
Total
46 min

Instructions

  1. 1 Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
  2. 2 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
  3. 3 Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

By Mona zac

Vegetable Masala
Dinner Indian

Vegetable Masala

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
  2. 2 In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
  3. 3 Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

By Laxmi Laxman

Keema Aloo (Ground Beef and Potatoes)
Dinner Indian

Keema Aloo (Ground Beef and Potatoes)

4.6

Prep
20 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large saucepan over medium-high heat. Add onion; cook and stir until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, add water and stir to loosen.
  3. 3 Stir ground beef, garlic, ginger, serrano chile, and cilantro into the pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low.
  4. 4 Stir in coriander, salt, cumin, cayenne pepper, and turmeric; cook and stir until flavors blend, about 5 minutes.
  5. 5 Add potatoes and tomatoes; cover and simmer until potatoes are tender, about 15 minutes.
  6. 6 Stir in green peas and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes.
  7. 7 Sprinkle garam masala over top, cover, and let stand for 5 minutes before serving.

By The Meatetarian

Pav Bhaji
Dinner Indian

Pav Bhaji

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
  2. 2 Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

By Bongadi

Navratan Korma
Dinner Indian

Navratan Korma

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
  2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
  3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

Samosadilla (Samosa Quesadilla)
Dinner Indian

Samosadilla (Samosa Quesadilla)

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
  2. 2 Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
  3. 3 Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
  4. 4 Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
  5. 5 Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
  6. 6 Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
  7. 7 Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

By John Mitzewich

Chinese Egg Soup
Chinese

Chinese Egg Soup

4.1

Prep
2 min
Cook
13 min
Total
15 min

Instructions

  1. 1 Bring chicken broth and peas to a boil in a large saucepan.
  2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Basmati Rice
Dinner

Basmati Rice

4.3

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Creamed Peas
Dinner

Creamed Peas

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

By joyce o

Green Pea Patties
Appetizer

Green Pea Patties

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook peas in boiling water, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
  2. 2 Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into 1/2-inch-thick patties.
  3. 3 Heat olive oil in a skillet over medium heat.
  4. 4 Fry patties in hot oil until golden, 3 to 4 minutes per side.

By siulinskitchen

Bacon Ranch Pea Salad
Side Dish

Bacon Ranch Pea Salad

4.5

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
  2. 2 Bring water to a boil in a pot. Boil peas, 1 minute, until just tender, and drain. Cool peas under cold running water.
  3. 3 In a bowl, toss together bacon, peas, onion, ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

By Susan Sunderman

One Dish Chicken Noodles
Dinner

One Dish Chicken Noodles

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
  2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
  4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Mushy Peas
Side Dish European

Mushy Peas

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
  3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
  4. 4 Adjust seasonings to taste, and serve immediately.

By Stella

Gram's Chicken Pot Pie
Dinner

Gram's Chicken Pot Pie

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
  4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Paper Salmon
Dinner American

Paper Salmon

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
  3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Peas Supreme
Dinner

Peas Supreme

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
  2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
  3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Sweet Pea Autumn Casserole from Country Crock
Dinner

Sweet Pea Autumn Casserole from Country Crock

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine Hellmann's or Best Foods Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
  2. 2 Combine stuffing mix with Country Crock Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

By Allrecipes Member