I really have no reason to explain any more details, so here is my version of the Liberal Portions' recipe, which makes 3-4 sizeable wraps. I shall warn you, my spice measurements may be a bit low as I just kept adding more and more spices to my personal tastes. My garlic naan is the perfect companion for this masala!
- 3-4 potatoes, peeled, chopped into 1-inch cubes
- 2 TB olive oil
- 1 TB mustard seed
- 1 1/2 TB cumin
- 1 1/4 tsp turmeric
- 1 tsp ginger
- 3 TB Curry powder (I used a mix of madras and regular curry powders)
- 3/4 tsp allspice
- 1 tsp nutmeg
- 1/2 cup frozen peas
- 2 carrots, peeled, sliced thinly and steamed (or use frozen, whatev)
- 2 TB Braggs liquid aminos
- salt and pepper to your tastes
- You need to boil your potatoes in some salted water. When they are fork-tender, drain and mash. I mashed with a hand-held non-electric old school masher. Set aside, please.
- Now, heat the oil over a medium heat in a non-stick skillet. Add in the mustard seeds for just a moment. Be careful, mine started popping and it will burn you a bit (so, if you hear a pop, turn the heat down and add your other spices asap...take my word).
- Add all the other spices, aminos, and the cooked carrot and the frozen peas. Stir well. Let cook about 6 minutes or so. I turned my heat down to a medium-low heat.
- Add in the potatoes. Heat through. Maybe about 2-3 minutes. Mix well to incorporate all the spices and veg into the potatoes.
- You can either mash it all together by hand or throw it in the food processor for a few pulses. I just mashed by hand.
- Adjust your seasonings and serve it up! I made mine into a wrap, but you don't have to.
Get creative. Or whatever. Enjoy!