fancy a weekend food project? dosas with a pea and potato curry and paneer

Peel and cut and the potatoes into a 2 centimetre dice. Parboil them in a pan of salted boiling water for 10 minutes. (I often place the peelings in a sieve over the pan so that the boiling water bubbles through. I am convinced that the peelings add extra flavour to the potatoes. It definitely seems to for roast spuds. But you may think it is too much of a faff!) Drain the potatoes well and set aside.

Heat the oil in a large frying pan or wok over a medium heat. Add the cumin seeds and fry until they begin to pop and splutter in the hot oil.

Add the garlic, ginger and chilli and cook for 1 to 2 minutes, before adding the onions. Lower the heat and cook the onions for about 10 minutes, or until soft.

Add the rest of the spices and cook for 1 minute before adding the peas, tomatoes and potatoes. Stir well to combine and simmer for about 5 minutes. Check the seasoning.

Assemble the stuffed pancakes by placing a little of the pea and potato curry in the centre of the dosa with a sprinkling of fresh coriander.

Top with a little of the paneer and roll up.

tips:

You could use a mixture of lightly cooked cauliflower , ch ickpeas or broccoli.

Add a few spices and herbs to the dosas before cooking.

I used urad dal (white split lentils) but you could use red lentils.