Tuesday, October 14, 2014

Tae's Peas and Potatoes

At the party on Saturday, our friend Tae brought an awesome dish in the slow cooker, peas and potatoes.  She says, "It's my bastardized version of methi matar malai.  I find that it tastes better the longer it cooks, which is why the crock pot method is so nice."  It seemed like everyone at the party asked who made it and if they could have the recipe.  I also wanted to share it with everyone who reads my blog because I figure most people could stand to have more awesome and effortless slow cooker recipes. It's dairy-free, gluten-free, and vegetarian. 

From my research, the name "methi matar malai" translates to "fenugreek peas cream" and is a Punjabi north Indian recipe.  Here's Tae's recipe!


  • Large potatoes - 2, cut into chunks
  • Frozen Peas – 16 oz (1/2 kg)
  • Coconut milk – 1 14oz can (don’t use lite, use the full fat stuff)
  • Tomato – 1 can diced 14oz
  • Salt – to taste
  • Oil – 1 Tbsp
  • Ginger – 1 Tbsp, minced
  • Onion – 1 medium, chopped
  • Cumin powder 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – 1 tsp
  • Optional: Add fresh cilantro on top before serving
  • **Optional: add chicken

Crock Pot Method

Put the oil in the bottom of the crock pot. Add the onions, potatoes, peas, and tomatoes. Throw
in all the spices and add the coconut milk. Set on low for 8 hours. Serve over rice.

Stovetop Method

  1. Heat Oil in a medium pan on medium heat.
  2. Add onions and cook until a light golden color
  3. Add ginger and cook for 2 minutes
  4. Add all spices, potatoes, and tomatoes and cook for 2-3 minutes
  5. Add peas and coconut milk and simmer for 15-20 minutes until potatoes are cooked all the way through.
  6. Serve over rice. 
From my research, this dish can also have spinach in it to replace the fresh methi (fenugreek) leaves.   I would also add garlic, because I think it pretty much belongs in every savory dish.  And since I can't leave well enough alone, I would probably see if it would be good with a can of chickpeas mixed in, cauliflower florets, or maybe some cubed tofu.  I would also love to add some sliced mushrooms, but that's not going to happen with my family! 

I love Indian food and this inspires me to want to make some. Thanks for the recipe, Tae!

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) gmail.com. It's so much more cozy than a comment, plus we can have a real conversation!