Open Face Potato and Peas Curry in a Puff Pastry Pocket
1 pkg. puff pastry, thawed
1 tbsp. oil
4-5 large potatoes, finely cubed
1 cup peas
1 medium onion, peeled and finely chopped
½ tsp. whole cumin seeds
2 tbsp. Arvinda’s Curry Masala
1 tsp. salt or salt to taste
1 tbsp. cilantro, finely chopped
1 tsp. lemon juice
½ tsp. Arvinda’s Garam Masala
Method of Preparation:
In a large pot, parboil potatoes (cover potatoes with water and gently boil for 10 minutes).
In a medium pot, heat oil and add whole cumin seeds. Fry until slightly browned. Add cubed potatoes, cover and cook for a few minutes. Add peas, Arvinda’s Curry Masala and salt. Sauté until potatoes and peas are cooked. Fold in chopped onions, cilantro, lemon juice and Arvinda’s Garam Masala. Set aside to cool.
Preheat oven to 375F. On a floured surface roll out puff pastry into 1/4” thick square. Make a criss-cross to cut pastry into four triangles. Place filling in centre of a triangle and bring in two corners (like making an envelope). Press down bottom seam to seal edge. Result is an open face pastry. Place on baking sheet and bake for 15-20 minutes or until golden brown. Serve with Tamarind Date Garam Masala Chutney. Serves 6-8.
Complementary Wines: Champagne rosé, Pinot Blanc, Riesling, Rosé: Off-Dry and White Zinfandel, Viognier
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