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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside. | 3. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain. | 4. Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl. | 5. Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes. | 6. Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir. | 7. Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate. | 8. Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough. | 9. Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crust				-	-	-	-
purpose flour	1/2	cup		-	-	-	-
wheat pastry flour	1/2	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
ice cold water	6	tablespoons		-	-	-	-
filling				-	-	-	-
potato	1 1/4	pounds	peeled quartered	436.5832	99.1667	11.6233	0.5103
black yellow mustard seed	1	tablespoon		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
red pepper flake	1/8	teaspoon		-	-	-	-
vegetable oil	1 1/2	teaspoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	diced	64.0	14.944	1.76	0.16
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
vegetable broth	1	cup	low sodium	162.36	26.322	5.9532	3.8376
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
salt black pepper	to taste		ground	-	-	-	-
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.