Potato Turnover Filling
By America's Test KitchenPublished on October 4, 2007
Yield
Makes enough for 24 turnovers
Ingredients
Spices
1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds ¼ teaspoon ground turmeric ¼ teaspoon ground fenugreek ⅛ teaspoon red pepper flakesPotato Filling
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks1 teaspoon Salt 3 tablespoons vegetable oil 1 medium onion, minced3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)1 ½ teaspoons minced fresh ginger or grated fresh ginger½ cup frozen pea, thawed¼ cup minced fresh cilantro leaves 1 ½ teaspoons juice from 1 lemonBefore You Begin
We prefer the texture of whole fennel and cumin seeds in this filling; however, you can substitute 1/2 teaspoon ground fennel and 1/2 teaspoon ground cumin if desired. This recipe was published in our cookbook The Best International Recipe.
Instructions
- Combine the spices in a small bowl and set aside. Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
- Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using. (The filling can be refrigerated for up to 2 days.)
Yield
Makes enough for 24 turnoversIngredients
Spices
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
¼ teaspoon ground turmeric
¼ teaspoon ground fenugreek
⅛ teaspoon red pepper flakes
Potato Filling
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
1 teaspoon Salt
3 tablespoons vegetable oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 ½ teaspoons minced fresh ginger or grated fresh ginger
½ cup frozen pea, thawed
¼ cup minced fresh cilantro leaves
1 ½ teaspoons juice from 1 lemon
Test Kitchen Techniques
Ingredients
Spices
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
¼ teaspoon ground turmeric
¼ teaspoon ground fenugreek
⅛ teaspoon red pepper flakes
Potato Filling
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
1 teaspoon Salt
3 tablespoons vegetable oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 ½ teaspoons minced fresh ginger or grated fresh ginger
½ cup frozen pea, thawed
¼ cup minced fresh cilantro leaves
1 ½ teaspoons juice from 1 lemon
Test Kitchen Techniques
Ingredients
Spices
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
¼ teaspoon ground turmeric
¼ teaspoon ground fenugreek
⅛ teaspoon red pepper flakes
Potato Filling
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
1 teaspoon Salt
3 tablespoons vegetable oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 ½ teaspoons minced fresh ginger or grated fresh ginger
½ cup frozen pea, thawed
¼ cup minced fresh cilantro leaves
1 ½ teaspoons juice from 1 lemon
Test Kitchen Techniques
Before You Begin
We prefer the texture of whole fennel and cumin seeds in this filling; however, you can substitute 1/2 teaspoon ground fennel and 1/2 teaspoon ground cumin if desired. This recipe was published in our cookbook The Best International Recipe.
Instructions
- Combine the spices in a small bowl and set aside. Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
- Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using. (The filling can be refrigerated for up to 2 days.)
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