Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Potato Turnovers
Ingredients
- 1 pound Potatoes, peeled and cut into 1/2 cm cubes
- 2 pieces Shallots, finely chopped
- 1 piece Lime, (Zest and 1/2 tbsp juice only)
- 2 pieces Thai Chillies, finely chopped (adjust the heat, according to taste)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Paprika
- 3 tablespoons Cilantro leaves, finely chopped (including the stems)
- 1 piece Egg - for Egg wash only
- 1 packet Puff Pastry (4 inch square for each piece)
- 1 tablespoon Grapeseed oil (or any other non fragranced cooking oil)
- 1 teaspoon Cumin seeds
- 2 teaspoons Ginger paste
- 1/4 cup Frozen Peas, thawed
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