Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

One of the most enjoyable aspects of ordering take out or dining in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are among my favorites. Because these little delights are somewhat time consuming, I don't often find the time to make them at home, but I assure you, it's well worth the effort, and for the most part, such savories are not difficult to prepare and serve up. There is nothing like reproducing some of India's finest offerings in your own kitchen.

These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.

I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. I've talked about this prized book on numerous occasions here on my space. I've gifted it, recommended it to family and friends and readers, and never has anyone known to me who has encountered this bible of Indian vegetarian cooking been anything but delighted. I've been learning and cooking from this book for over 20 years and it continues to claim a prized space amongst my massive collection. It's the next best thing to being taught one-on-one by a master of Indian cuisine.

Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on September 16, 2014 Soft mashed potato patties stuffed with spiced green peas and fried until golden brown Print this recipe Ingredients: 3 large potatoes 2/3 cup fresh or frozen peas 1-inch piece fresh ginger, finely chopped 1 to 2 green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1/4 teaspoon asafetida 1/4 teaspoon garam masala 1/4 teaspoon chat masala 1/2 teaspoon paprika 1 1/2 teaspoons sea salt 1/4 teaspoon fresh cracked black pepper sesame oil for frying (optional) Instructions: Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. Meanwhile, boil the peas in water for 2 to 3 minutes until just tender. Drain and transfer to a small bowl. Add the ginger, chilies, cumin, asafetida, garam masala, chat masala, paprika and 1/2 teaspoon of salt. Mash to a coarse meal and set aside. When the potatoes have cooled, peel and transfer to a large bowl. Mash well. Add the remaining teaspoon of salt and season with black pepper. Stir well to combine. Knead the potato mixture until smooth and divide into 8 to 10 portions. Rub your hands with a bit of oil and roll each portion into a small ball and flatten into a small patty about 1/2-inch thick. Spoon a teaspoon of the pea mixture into the center of each potato round and gently fold the edges together. Flatten into a 2 1/2-inch patty. Repeat until each round is filled. In a large non-stick frying pan, heat a teaspoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (I did them in two batches). Fry for 15 minutes per side or until a golden crust forms. The patties can also be baked instead of fried. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes. Serve hot out of the pan or oven with chutney. Makes 8 to 10 tikkas

Other little savory bites you are sure to enjoy from Lisa's Kitchen:
Baked Chickpea Kofta
Vegetarian Samosa Cakes with Tamarind Chutney
Chickpea Patties Smothered in Vegetable Gravy
Baked Quinoa Falafel

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Zesty Green Pea and Jalapeño Pesto Pasta

If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.

Zesty Green Pea and Jalapeño Pesto Pasta

Recipe by Lisa Turner Published on September 6, 2014 Pasta and green peas tossed with a simple but delicious lemony green pea, herb, jalapeño and sun-dried tomato pesto — tasty served hot or cold Print this recipe Ingredients: 4 sun-dried tomatoes 1 1/4 cups fresh garden peas or defrosted frozen green peas 1 cup fresh basil leaves 3/4 cup fresh mint leaves 1 shallot or small red onion, chopped 2 cloves garlic, chopped 1 jalapeño, seeded and chopped juice and zest from 1 lemon 1/4 teaspoon fresh ground black, green or white pepper pinch of sea salt 3 tablespoons olive oil 3 cups dried fusilli or rotini pasta Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas. In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeño, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth. Add another tablespoon of olive oil if the pesto is too thick to process. Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad. Makes 4 main or 6 side servings

This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

More summer pasta recipes you will enjoy:
"End-of-Summer" Pasta Sauce
Linguine with Pea-Basil Pesto and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

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Green Pea Falafel

I'm still enjoying the local fresh green pea harvest, and although these might not be your tradition falafels as chickpeas are absent except for a bit of besan flour, these unusual green pea falafels loaded with fresh herbs and seasoned with spices really make for a fine summer meal adorned with vegetables and some fresh chutney. I enhanced their green goodness with an avocado mango salad with cilantro and roasted cashews which served as a vibrant and colorful chutney itself.

Green Pea Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 8, 2014 Simple fresh green "falafels" made with green peas instead of cooked chickpeas and seasoned with spices and a mixture of fresh herbs Print this recipe Ingredients: 3 cups fresh or frozen peas 1/2 cup unbleached white flour 2 tablespoons chickpea flour (besan) or unbleached white flour 2 teaspoons baking powder 1 small red onion, chopped 1/4 teaspoon dried red pepper flakes 2 cloves garlic, chopped 1 jalapeño, seeded and chopped 1 cup fresh mint leaves, chopped 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon paprika zest from 1 lime (1/2 teaspoon) 1 teaspoon sea salt 3 tablespoons olive oil for frying Instructions: Simmer the peas in a saucepan of water for 2 to 3 minutes until just tender. Drain and set aside. In a medium bowl, whisk together the flours, baking powder and red pepper flakes. In a food processor, combine the onion, garlic, jalapeño, mint, parsley and cilantro, and pulse until everything is chopped and combined. Add the peas, cumin, coriander, paprika, lime zest and salt and pulse until the peas are finely chopped. Transfer the mixture to the flour and stir to combine. If the mixture seems too sticky, add a little more flour. Refrigerate for 1 hour. Heat the oil in a large non-stick skillet over medium heat. Moisten your hands with a little oil and shape the mixture into 10 to 12 small patties about 1/2-inch thick. When the pan is hot, fry the falafels until golden brown, about 2 to 3 minutes per side. Drain and paper towels and repeat for the remaining falafels. Serve warm with chutney, as a filling for pita breads stuffed with other vegetables and some tomato, or as the filling for a mini burger. Makes 4 main servings

Other recipes starring green peas:
Aloo Mattar (Potato and Pea Curry)
Cabbage Poriyal
Classic Mattar Paneer
Cauliflower and Pea Curry

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Green Pea Pulao with Cashews

Local garden peas are always something to savor and here I've dressed up rice with their plump texture and green goodness. Throw is some golden fried cashews, herbs and some Indian spice and you have a fine accompaniment to any meal, especially Indian legume curries. Grains never need be boring, and although I enjoy a pot of rice with little adornment, rice really is a blank canvas to explore to complement a culinary experience.

I've included instructions here for using frozen peas as well, to almost equally delightful results, but if you can find some fresh peas they're really worth your while.

Green Pea Pulao with Cashews

Recipe by Lisa Turner Cuisine: Indian Published on August 4, 2014 Simple and elegant yellow spiced and herbed rice pulao with plump fresh garden peas and golden fried cashews Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 3 tablespoons sesame oil, ghee or butter 1/3 cup raw cashews, halved 1 teaspoon cumin seeds 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or shredded 1 teaspoon turmeric 1 teaspoon garam masala 1/4 teaspoon paprika 1 cup fresh or frozen green peas 3 tablespoons mixed fresh herbs, finely chopped, or 1 1/2 tablespoons mixed dried herbs (I used lemon basil, oregano, thyme and rosemary) 1 teaspoon sea salt Instructions: Wash the rice thoroughly in a strainer until the water is no longer cloudy. Transfer to a bowl and cover with 2 cups water. Let rest for 20 minutes. Drain, reserving the soaking water, and let the rice air dry in a strainer for another 10 minutes, tossing the grains occasionally. Heat the oil, ghee or butter in a medium saucepan over medium-low heat. When hot, toss in the cashews and stir for 10 minutes or until they are golden brown. Remove with a slotted spoon and set aside. Turn up the heat to medium and add the cumin seeds, green chilies and ginger. Stir for a few minutes until the cumin seeds darken a few shades. Add the turmeric, garam masala and paprika, and stir for another minute. Add the rice to the pan and gently stir for another few minutes. Now pour in the reserved rice soaking water, along with fresh peas (if using), herbs and salt. Bring to a boil over medium-high heat. Immediately reduce the heat to a very low temperature, cover, and simmer for 20 minutes undisturbed until the liquid is absorbed. If frozen peas are used, rinse them under warm water in a strainer and add to the pan 15 minutes into the cooking time, don't stir, and cover the pan again. Remove from heat and let stand for 5 to 7 minutes. Add the cashews and fluff everything with a fork until combined. Serve hot with your favorite curries and savory flat breads. Makes 4 to 6 servings

Other rice dishes to try from Lisa's Vegetarian Kitchen:
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Mung Dal Kitcheree
Tomato, Olive and Avocado Rice
Vegan Rosemary Mushroom Brown Rice "Risotto"

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Green Pea Risotto

Once again a trip to the local market has to be an exercise in restraint as the bins and tables are bursting with beautiful local fresh produce of all kinds. But I can rarely resist picking up a bag of fresh garden peas in their pods, as the season for these always seems to be so short. I use frozen peas all year round, but there's nothing like the pop and sweet flavor of freshly shelled peas, and the methodical pace of shelling the peas is so calming besides.

I've been especially indulgent with the garden peas this year, and although many of them are left around in a snacking bowl, I also like to take advantage of their culinary possibilities. So I combined them this time with one of my favorite dishes to come up with a simple but colorful summery risotto. Studded with fresh plump peas cooked until just tender at the very end of the cooking time, and flavored with a quick pea and fresh mint and basil purée, this creamy and classic risotto is easy to prepare, requiring only attention, and makes for a stunning gourmet way to enjoy the garden pea season.

Green Pea Risotto

Recipe by Lisa Turner Cuisine: Italian Published on July 25, 2014 Simple and delicious summer risotto with fresh tender garden peas finished with a pea and herb purée Print this recipe Ingredients: 4 1/2 cups vegetable stock 2 cups fresh or frozen peas small handful of fresh mint leaves small handful of fresh basil leaves 2 tablespoons butter 1 onion, finely chopped 1 cup arborio or other risotto rice 1/2 cup dry white wine 2/3 cup fresh grated Parmesan cheese 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: If using frozen peas, cook for 2 to 3 minutes in a small saucepan of boiling water. Drain and set aside. Bring the vegetable stock to a good simmer in a small saucepan. Transfer 1/2 cup of the stock to a small blender or food processor and add 1/2 cup of the peas along with the mint and basil. Purée until smooth and set aside. Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring occasionally, for 10 minutes or until the onion is soft. Turn up the heat to medium, toss in the rice, and stir for 1 minute to coat the grains. Pour in the white wine and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is tender — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Stir in the pea purée, remaining peas and Parmesan cheese. Turn off the heat and let the risotto rest on the elements for a few minutes. Season with salt and pepper and give the risotto a stir. Serve immediately. Makes 4 servings

More summer green pea recipes you will like:
Warm Baby Potato and Pea Salad
Pesto and Egg Potato Salad
Spicy Mushroom Green Pea Curry
Spicy Urad Dal with Cauliflower and Peas

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Spicy Mushroom Green Pea Curry

Mushroom lovers will no doubt agree that this curry needs little introduction. Besides, it's about the food and not a lengthy preamble. Here meaty button mushrooms are enhanced in this dish by a rich blend of Indian spices, tangy tomatoes and plump local green peas. In addition to adding texture to dishes they appear in, mushrooms are a perfect vehicle for the seasonings present. This one is a perfect example of the magic mushrooms can conjure up.

Frozen green peas can be used in this curry, but if you are able to take advantage of the relatively short window of opportunity, do take the time to shell fresh peas while they are in season.

Serve with your favorite legume dishes, rice or Indian flatbreads for a balanced, satisfying and nourishing meal.

Spicy Mushroom Green Pea Curry

Recipe by Lisa Turner Cuisine: Indian Published on July 14, 2014 Plump earthy mushrooms and tender peas simmered in a simple spiced tomato sauce Print this recipe Ingredients: 1/2 tablespoon olive or sesame oil 1 teaspoon cumin seeds small handful of dried curry leaves, lightly crushed 1 medium onion, diced 2 to 3 green chilies, seeded and finely chopped 1-inch piece ginger, grated or finely chopped 1 to 2 cloves garlic, crushed or minced 1 teaspoon Kashmiri or other chili powder 1 teaspoon garam masala 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 14 oz (400 g) button mushrooms, quartered or cut into thick slices 1 medium tomato, finely chopped 1/2 cup green peas, fresh or frozen 1 tablespoon dried fenugreek leaves (methi) juice from 1 lime (2 tablespoons) sea salt and fresh cracked black pepper to taste fresh chopped cilantro leaves for garnish (optional) Instructions: Heat the oil in a large heavy-bottomed frying pan or saucepan over medium heat. When hot, toss in the cumin seeds and curry leaves and stir for a few minutes. Add the onion and sauté for 5 minutes. Add the chilies, ginger and garlic and stir for another few minutes. Now add the spices and stir for 30 seconds. Turn up the heat to slightly and add the mushrooms to the pan, stirring well to coat with the spices. Cook for a few minutes until the mushrooms shrink a little and just begin to soften up. Add the tomato and green peas to the pan and simmer, stirring often, for another 5 minutes until thickened. Reduce the heat slightly and add the fenugreek leaves, lime juice, salt and pepper, and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro if desired with rice or your favorite Indian flatbread. Makes 4 servings

Other spicy mushroom based curries to try from Lisa's Vegetarian Kitchen:
Classic Mushroom Curry
Mushroom Masala
Paneer Mushroom Masala
Thai Coconut Mushroom Soup with Kidney Beans

On the top of the reading stack: 1,000 Indian Recipes (Small Print) by Neelam Batra

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Roasted Eggplant Tomato Curry (Baingan Bharta)

Eggplant is one vegetable that I never really used to enjoy at all until I learned how to appreciate its finer qualities. Despite having little flavor in itself, it does take on the flavors of the other components of dishes it appears in and very much acts like a sponge to soak up spices and seasonings as it does in this curry. Although it is the star ingredient, consider serving this one up to those who think they don't enjoy eggplant because the textural element it adds here combined with the tomato, peas and seasonings makes for an ideal side and you might not even guess that eggplant is what brings everything together.

Roasted Eggplant Tomato Curry (Baingan Bharta)

Recipe by Lisa Turner Cuisine: Indian Published on June 30, 2014 Simple roasted eggplant curry simmered in a fragrant spiced tomato sauce Print this recipe Ingredients: 1 large eggplant (aubergine) 2 tablespoons oil 1 medium onion, diced 2 cloves garlic, minced 1-inch piece fresh ginger, finely chopped 2 to 3 green chilies, seeded and minced 2 teaspoons ground coriander 1 teaspoon turmeric pinch of asafetida (optional) 3 medium tomatoes, diced 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1 teaspoon garam masala 1/4 cup fresh parsley or cilantro, chopped Instructions: Begin by roasting the eggplant. Grease a baking sheet with oil. Cut the eggplant in half lengthwise, brush with oil, and sprinkle with a little salt. Let sit for 20 minutes. Turn the eggplant cut side down on the baking sheet and place under a broiler until the skin is blackened and charred and the flesh is tender — 20 minutes. Let cool before removing the skin and scooping the flesh into a bowl. Mash the eggplant with a fork or potato masher and set aside. Heat the oil in a large non-stick skillet over medium heat. When hot, add the onion and sauté until it begins to brown — about 5 to 6 minutes. Stir in the garlic, ginger and chilies and continue to sauté for another few minutes. Stir in the ground coriander, turmeric and asafetida if using, and stir for another minute. Add the tomatoes to the pan and simmer until thickened — about 10 minutes. Stir in the peas and simmer until just tender, adding a little water if necessary. Now stir in the eggplant, garam masala and salt. Gently simmer for another 5 minutes. Stir in the parsley or cilantro and cook for another minute. Serve as a side, garnished with more parsley or cilantro and a sprinkle of garam masala if desired. Makes 4 side servings

Other eggplant recipes from Lisa's Vegetarian Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Eggplant Quinoa Bites with Pesto

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Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Paneer cheese has a mild flavor and a soft texture with a high melting point, making it the perfect vehicle to capture and carry spices and seasonings. Chunks of paneer cheese adds character and substance to curries, and this one was no exception. Following along with my obsession with all things coconut lately, I couldn't resist raiding a block of paneer cheese from my stock in the freezer and giving it the coconut treatment.

Here the multitude of vibrant spices is nicely tempered and somewhat muted by nutty cashews, soothing coconut and luscious cheese. The paneer is gently simmered in an aromatic cashew and tomato gravy with coconut milk with some extra creaminess from rich Greek yogurt added near the end of the cooking time. The play of taste sensations is one you won't soon forget, and your kitchen will smell heavenly hours after dinner has been enjoyed.

Don't let the rather long list of ingredients intimidate you. Really, it is a straightforward dish to prepare with minimal preparation.

Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Recipe by Lisa Turner Cuisine: Indian Published on June 2, 2014 Plump green peas and tender pieces of paneer cheese simmered in a fragrant and delicious spiced cashew, tomato and coconut sauce Print this recipe Cashew paste: 1 small red onion, chopped 2 large cloves garlic, chopped 1 1/2 inch fresh ginger, chopped 2 to 3 fresh red or green chilies, seeded and chopped 1 teaspoon poppy seeds 12 raw cashews, chopped 1/4 cup dried unsweetened grated coconut Other ingredients: 2 tablespoons sesame oil or other oil 2 green cardamom pods, lightly crushed 2 black cardamom pods, lightly crushed 1-inch cinnamon stick 1 teaspoon cumin seeds 4 whole cloves small handful of dried curry leaves, crumbled 1 tablespoon dried fenugreek (methi) leaves 2 teaspoons ground coriander 1 teaspoon Kashmiri or other chili powder 1 teaspoon garam masala 1/4 teaspoon ground mace or nutmeg a few pinches of saffron threads pinch of asafetida (optional) 3 medium tomatoes, chopped and puréed 3/4 cup coconut milk 1 1/2 teaspoons sea salt, or to taste 14 oz (400 g) paneer cheese, cubed 1 cup green peas, fresh or frozen and defrosted 1/4 cup plain whole fat yogurt, whisked 1/4 cup fresh parsley, chopped fresh cracked black pepper to taste Instructions: In a blender or food processor, process the onion, garlic, ginger, chilies, poppy seeds, cashews and grated coconut into a paste. Add a few teaspoons of water if needed to get the process going. Transfer to a small bowl and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the cardamom pods, cinnamon stick, cumin seeds, cloves, curry leaves and fenugreek leaves. Stir for a few minutes until fragrant. Stir in ground corianer, chili powder, garam masala, mace or nutmeg, saffron and asafetida if using, and stir for another minute. Now add the cashew paste to the pan and stir for 8 to 10 minutes to brown the mixture. Add the puréed tomatoes and simmer, stirring often, until thickened — about 5 minutes. Now stir in the coconut milk and salt, and simmer for another few minutes. Stir in the paneer cheese cubes and green peas, cover the pan, and gently simmer until the peas are cooked and the flavors are blended — about another 10 to 12 minutes. Stir often, adding a little water if the sauce is too thick. Stir in the yogurt and fresh parsley and let simmer for another few minutes. Test for seasoning and sprinkle in a bit more garam masala if desired. Garnish generously with fresh cracked black pepper. Makes 4 to 6 servings

More satisfying paneer creations to stimulate the appetite:
Paneer Mushroom Masala
Paneer Tomato Curry with Indian and Thai Flavors
Asparagus with Shredded Paneer and Tomato
Butter Paneer Masala

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