Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold water
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the potatoes and spices and cook until the potatoes are tender, about 10 minutes.
4. Add the peas and cilantro and cook for an additional 2 minutes.
5. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
6. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
7. Add the cold water and stir until the dough comes together.
8. On a lightly floured surface, roll out the dough to a 12-inch circle.
9. Place the dough in the pie plate and trim the edges.
10. Pour the potato mixture into the pie plate and spread it evenly.
11. Bake for 25-30 minutes, until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information: (per serving)
Calories: 300
Fat: 13g
Carbohydrates: 38g
Protein: 5g
Fiber: 4g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Frozen peas can be substituted with fresh or canned peas.
- Gluten-free all-purpose flour can be substituted with regular all-purpose flour.
Variations:
- Add 1/2 cup of shredded cheese to the potato mixture for a cheesy version.
- Substitute the potatoes with sweet potatoes for a sweeter version.
- Add 1/2 cup of cooked bacon or sausage for a meatier version.
Tips and Tricks:
- Make sure to use cold butter and cold water when making the crust to ensure a flaky crust.
- For a crispier crust, brush the top of the crust with an egg wash before baking.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a dollop of sour cream or Greek yogurt.
- Sprinkle with chopped fresh herbs for extra flavor.
Garnishes:
- Chopped fresh parsley
- Shredded cheese
- Sliced green onions
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Serve with a dollop of chutney or a yogurt-based sauce.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Chutney
Troubleshooting Advice:
- If the crust is too dry, add more cold water, 1 tablespoon at a time, until the dough comes together.
- If the crust is too wet, add more gluten-free flour, 1 tablespoon at a time, until the dough comes together.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of baking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food History:
Aloo pie is a traditional Indian dish that has been enjoyed for centuries. It is typically served as a savory snack or side dish.
Flavor Profiles:
This dish has a savory flavor with notes of cumin, coriander, garam masala, turmeric, cardamom, cinnamon, and black pepper.
Serving Suggestions:
- Serve as a side dish with grilled meats or fish.
- Serve as a snack with chutney or a yogurt-based sauce.
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