Stir Fried Pasta Potato and Peas

Here is something that I make as a quick meal. It’s simple and delicious.

One of my readers PhilRamble had mentioned this as his favorite things to cook in a comment on my Radiatore -Sundried tomato post. I was amazed and happy to find a fellow blogger who loves this unconventional variation!

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1 pound pasta (use ziti, rigatoni or penne)
2 large potatoes, washed, peeled and sliced lengthwise
1 cup frozen peas
1 large onion, thinly sliced (I used a red onion)
2 tbsp butter
1 tsp cumin seeds
1/4 tsp asafoetida powder (optional, leave it out if you don’t have it in hand)
2 tsp coriander powder
1 1/2 tsp red chilli powder or cayenne pepper
1/2 tsp garam masala
1- 1 1/2 tsp salt
1/3 cup cilantro, washed and finely chopped
2-3 tbsp lemon juice

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, around 8-9 minutes.

In a large skillet, melt butter and add the cumin seeds. Fry until the cumin starts to slightly brown. Add the asafoetida powder, fry a couple of seconds and add the onions. Cook until the onions are slightly browned, stirring often. Add the peas, potatoes, salt and stir it all together. Cook over medium heat for 10 minutes, sitrring frequently until the peas are cooked and the potatoes just start to get tender.

Add the coriander, red chilli and garam masala powders and mix them all together. If the mixture is too dry, drizzle a tsp of vegetable or canola oil. Cook over medium high heat for another 10-12 minutes until the potatoes are completely cooked and the raw spices in the dish are mellowed down.

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Add the cooked pasta, lemon juice and cilantro and gently mix everything together so the spices evenly coat the pasta. Heat through for another 5 minutes and serve.

Oddly I eat this dish with ketchup drizzled over it ( I think it’s delicious that way) but it doesn’t need anything more technically!

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3 thoughts on “Stir Fried Pasta Potato and Peas

  1. Sounds yummy. I usually make it more “bare bones”, without butter and peas, but I agree that they would be a tasty addition. In another combination, I used garlic and oregano to give it an Italian taste, without the Garam masala.

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