• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

October 5, 2011 Food

What’s Raita Wednesday – Day 3

raita (n.) –
1. an Indian condiment made with yogurt and used as a dip
2. an essential (and delicious) part of tonight’s dinner

Tonight’s menu may sound adventurous for some, but it’s so simple a frazzled mom can make it and so tasty a three-year-old will eat it.

Here’s the Game Plan for Curried Potatoes with Chickpeas and Cucumber Raita. Prepared in under 30 minutes, you’ll have dinner on the table before your take out would arrive.

Cut potatoes (the recipe calls for them to be peeled, but it’s unnecessary). Cover with cool water and bring to boil, then reduce heat.

While potatoes are cooking, make sauce for the cucumber dish, slice cucumbers, and toss with sauce. I and put a little dressing in a container so Graham can “dip” his cucumbers.

Drain and rinse chickpeas, and pull out fried onions and spices.

Once potatoes are almost tender don’t forget to reserve water before draining. Place skillet on warm burner with butter. Add potatoes and saute until golden. Add remaining ingredients according to recipe, mash potatoes with spatula, and serve along with the Cucumber Raita. I like to add jalapenos to the potato dish for extra kick.

Curried Potatoes with Chickpeas, recipe adapted from Food Network Magazine

Ingredients
(to serve my family of 3 eaters, I halve the recipe)
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper (or sub chili powder for less heat)
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1 jalapeno pepper, thinly sliced (optional)

Directions:
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt and top with sliced jalapeno.

Cucumber Raita, recipe adapted from Everyday Food

Ingredients:
(I also halve this recipe)
2 English cucumbers, thinly sliced
2 tablespoons fresh lemon juice
1/2 tablespoon stone-ground mustard
1 1/2 cups low-fat plain yogurt (I prefer Greek yogurt, or sub sour cream)
Coarse salt and ground pepper

Directions:
In a large bowl, combine all ingredients except cucumbers. Stir to combine. Toss with sliced cukes. Store in fridge (covered) up to three hours before serving.

More from my site

  • Abruzzese Meatball Appetizer PlatterAbruzzese Meatball Appetizer Platter
  • Super Brain Food Recipe for a Warm Spring DaySuper Brain Food Recipe for a Warm Spring Day
  • The fiesta that never ends!
  • Fancy Pants Grilled Cheese. You’re Welcome.Fancy Pants Grilled Cheese. You’re Welcome.

Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « “May I Please Have Thirds” Tuesday – Day 2
Next Post: Fish Stick Thursday – Day 4 of the CMF Meal Plan »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio