Name: Indian Spiced Potato Pockets with Mint Raita & Cilantro Chutney
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 1 small pkg fresh mint; 3 cups frozen peas; 6 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 1 ½ medium red onions; ¾ cup shredded unsweetened coconut; 6 whole grain pitas; 6 medium yellow potatoes; brown sugar; chili powder; cumin, ground; curry powder; Dijon mustard; salt; turmeric, ground; virgin coconut oil

Indian Spiced Potato Pockets with Mint Raita & Cilantro ChutneyIndian Spiced Potato Pockets with Mint Raita & Cilantro Chutney — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

1 small pkg fresh mint

3 cups frozen peas

6 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1 ½ lemons

1 ½ cups plain Greek yogurt

1 ½ medium red onions

¾ cup shredded unsweetened coconut

6 whole grain pitas

6 medium yellow potatoes

brown sugar

chili powder

cumin, ground

curry powder

Dijon mustard

salt

turmeric, ground

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Medium dice potatoes. Transfer to a large pot, add salt, cover with water, and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and set aside.

Peel and grate or mince the ginger. Transfer half of the ginger to a blender; place the other half in a small bowl.

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice; add half to the blender and half to the small bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Juice lemons into the blender.

Shave the cilantro leaves off the stems; discard the stems. Add cilantro to the blender, along with coconut, water, salt, chili powder, and sugar. Blend on high until smooth and creamy. Transfer cilantro chutney to a small bowl and set aside.

Pick mint leaves off the stems; discard the stems. Rinse blender out; transfer mint leaves to the blender along with yogurt, water, sugar, and spices. Blend on high until smooth and creamy. Transfer mint raita to a small bowl and set aside.

Peel and mince the onions.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add reserved ginger, jalapeño, and onion to the skillet; cook, stirring constantly, until softened, 5-7 minutes.

Add cooked potatoes, water, Dijon, and spices to the skillet; roughly mash with a fork or potato masher, leaving some small pieces whole.

Add peas, and cook, stirring often, until peas are tender and potatoes are soft and fragrant, 4-5 more minutes.

Toast pita if desired, then slice in half and carefully open using your fingers. Fill each pita bread with an equal portion of the potato filling.

To serve, divide spiced potato pockets between plates. Enjoy with cilantro chutney and mint raita on the side!

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