Indian · PANTRYHOP RECIPE
Potato pea skillet
25 minutes · 2 servings · vegan
Ingredients
Check you have the quantities below.
- 2 medium potato
- 1 cup peas
- ½ tsp cumin
- 1 tbsp oil
- to taste salt
Let’s make it
- Cut potatoes into small cubes. Simmer in water for 8–10 minutes until tender, then drain.
- Warm oil and cumin in a skillet. Add potatoes and peas; cook for 6–8 minutes until hot and lightly golden. Season.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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