Recipes

Nepalese Potatoes with Tomato and Peas

Native to Nepal, our Timut Peppercorns are ubiquitous in Nepalese cuisine and an essential element in this traditional dish. Chiles, ginger, turmeric and cumin play off the subtle grapefruit, spice of Timut Peppercorns.

Prep time: 10 min

Cook time: 35 min

Total time: 45 min

Nepalese Potatoes with Tomato and Peas
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 2 to 3 servings

  • 1 Tablespoon Canola Oil

  • 1 Large Onion, finely sliced

  • 1/2 Teaspoon Timut Peppercorns

  • 1 Fresh Chile Pepper, sliced

  • 2 Cloves Garlic, minced

  • 1 Teaspoon Ginger Powder

  • 1/2 Teaspoon Ground Turmeric

  • 1 Teaspoon Fine Sea Salt

  • 2 Large Potatoes, peeled and cubed

  • 1 Cup Frozen Peas

  • 1 Large Tomato, chopped

  • 1 Teaspoon Ground Cumin

  • 1 Cup Hot Water

  • 2 Tablespoons Yogurt

  • 1 Tablespoon Fresh Cilantro, chopped

Directions

  1. Heat oil in large skillet over high heat. Add onions and cook for 5 minutes until some browning begins.

  2. Add Timut Peppercorns, chile, garlic, ginger powder and turmeric. Cook for 6 to 7 minutes until very aromatic, then add sea salt, potatoes, peas, tomato, cumin and hot water. Turn heat to medium-low and simmer until potatoes are tender.

  3. Garnish with yogurt and cilantro and serve.