Indian Spiced Potato Carrot Hash with Sweet Peas, Tomato Chutney, Garlic Naan


It seems that photo bombing mommy’s foodie pictures are Finn’s new thing. Both of our boys are little beggars always on the hunt for food. Unfortunate for my little man, a spicy Indian inspired dinner is not kitty approved, although moms loved it a lot.

This is a pretty easy weeknight dinner and the spice level can be adjusted to personal preference. You can find good quality frozen naans at most Indian groceries but I buy mine from Newark Farmer’s Market in a huge bag. I like keeping naan on hand for easy weeknight personal pizzas for one.

Indian Spiced Potato Carrot Hash with Sweet Peas


1 Russet Potato, washed and cubed (I prefer skin on but you can remove it)

2 to 4 Carrots, washed and cubed (again, I prefer skin on but you can remove it)

1 Sweet Onion, chopped

2 cloves of Garlic, chopped

1 cup frozen Sweet Peas, reserved

2 tbsp fresh Cilantro, chopped

about 1 tsp each of the following: Curry powder, Turmeric powder, Garam Masala, Smoked Paprika (adjust amount to personal taste)

1/4 tsp Mustard Seeds

2 to 4 dried arbol chilies (hot)

about 2 tbsp EVOO, Coconut Oil, or Ghee

Salt and Black pepper to taste


Over a med flame in a cast iron skillet, heat the oil with the dried chilies and mustard seeds until the mustard seeds begin to pop. They will fly out of the skillet so have a lid ready. Once the seeds stop popping, add in the onion and saute until translucent. Add in the potato, carrot, garlic, salt, and pepper then cook until the carrots and potatoes are tender about 20 minutes. Stir in the Curry powder, Turmeric, Garam Masala, and Smoked Paprika and cook about 5 minutes more. Turn off the heat and stir in the peas until they are just warmed through. Finish with the chopped cilantro. Serve with Tomato Chutney, Naan or Basmati rice.

Tomato Chutney


4 large Tomatoes, quartered

4 Garlic cloves, chopped

1 Sweet Onion, chopped

1 small pinch of Raw Sugar

1 tablespoon EVOO

1/2 teaspoon Mustard seed

about 10 Cumin seeds

2 teaspoons Garam Masla

1 teaspoon Curry powder

1/2 teaspoon Turmeric powder

4 dried Chile de arbol, optional

1 teaspoon Ghee

Salt and black pepper to taste

2 tablespoons chopped fresh Cilantro


Preheat oven to 350 degrees. Toss the tomatoes with the EVOO and salt and pepper. Add tomatoes to a foil lined sheet tray and roast in the oven about 45 minutes. Once roasted remove the tomatoes from the oven and set aside. In a small dutch oven over med heat add the Ghee, mustard and cumin seeds. Have a lid, as the seeds will pop. Once the mustard seeds begin to pop, lightly cover the pot with the lid until they stop. Next add the onion and pinch of sugar. Salt and pepper the onions and saute on low heat until they start to slightly caramelize about 15 minutes. Next turn the heat back up to med and add the chopped garlic, roasted tomatoes and any juices from the pan. Mash the tomatoes with a potato masher until they are the consistency of canned crushed tomatoes. Add the dried Chile de arbol, if using. We like our tomato chutney extra spicy. You could also sub a pinch of red pepper flakes for a milder heat. Continue simmering the chutney until the tomatoes have thickened about 30 minutes. Serve as a garnish with your favorite Indian cuisine or as a spread with Garlic Naan.

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