Recipe by Tish
Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables.
Top Review by Kitchen Kozy
There were quite good and easy to make. My husband and I did think the quartered potatoes were a bit large for using in wraps -- I think I'd dice them a little smaller next time. I made half a recipe for the 2 of us, and we each made one wrap, then just ate the rest over the rice with some of the sour cream and a little Trader Joe's India Relish. Plain yogurt would work well with this too (instead of the sour cream). Thanks for the interesting recipe!
- 1 tablespoon water or 1 tablespoon oil (saute liquid)
- 1 tablespoon brown mustard seeds
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1 cup thinly sliced onion
- 1 fresh jalapeno, minced
- 12 ounces small red potatoes, quartered
- 1 teaspoon salt, to taste
- 1 cup water
- 1 lime, juice of
- 1 cup frozen peas
- 2 tablespoons currants or 2 tablespoons raisins
- 1⁄2 cup chopped parsley or 1⁄2 cup cilantro
- 1 (10 count) packagewhole wheat flour tortillas or 1 (10 count) package white flour tortillas
- 3 cups cooked rice
- nonfat sour cream (optional)
Directions See How It's Made
- Heat a medium pot or skillet over medium-high heat.
- Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
- When seeds start to pop, add onion and jalapeno and saute a few minutes more.
- Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
- Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
- Add lime juice and stir quickly to deglaze the pan.
- Stir in peas, currants, and parsley.
- Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.