Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Potato-and-Pea Filling Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 2 pounds Idaho potatoes Coarse salt 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1 tablespoon chana dal (split chickpeas) 2 tablespoons cashew nuts, roughly chopped 1 one-inch piece fresh ginger, peeled and minced 5 garlic cloves, minced 1 medium onion, thinly sliced 1 sprig fresh curry leaves 1 tablespoon Madras curry powder 1 pinch chile powder 1 pinch turmeric 1 pinch ground coriander ⅓ cup peas, cooked ¼ cup fresh coriander, chopped Directions In a large saucepan, place potatoes, 1 teaspoon salt, and water to cover. Bring to a boil. Reduce heat, and simmer until fork-tender. Drain, peel, and cut potatoes into 1/4-inch pieces. Heat oil in a large skillet over medium heat. Add mustard seeds, chana dal, cashews, ginger, garlic, onions and curry leaves. Saute until onions are soft, 3 to 4 minutes. Add curry powder, chile powder, turmeric, and ground coriander. Cook for 1 minute. Add peas and potatoes. Add 2 tablespoons water, and cook until heated through. Season with salt, and add chopped coriander. Use as a filling for dosa. Rate it Print