2 pounds russet potatoes, peeled, large diced
1 pound carrots, large diced
3 tablespoons vegetable or canola oil
1½ tablespoons grated ginger
6 cloves garlic, minced
1 medium-sized onion, small diced
1 tablespoon whole cumin seeds
2 teaspoons turmeric
½ tablespoon paprika
2 cups peas, frozen or fresh
½ cup cilantro, finely chopped
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
2 ready-made rolled pie crusts
Heat oven to 375 degrees Fahrenheit.
Boil potatoes and carrots in salted water until tender. Drain.
Mash potatoes and carrots with a potato masher or a fork.
Heat oil in a large saute pan on medium-high heat. Add ginger and garlic. Saute for 3 to 5 minutes, until ginger and garlic are slightly brown and aromatic.
Add onions and cook for another 3 to 5 minutes, until onions are tender.
Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed.
Add turmeric and paprika, and bloom for 1 to 2 minutes.
Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper.
Mix well so that everything is fully incorporated.
Line a pie dish with one of the pie crusts. Spread the potato mixture over the pie crust.
Cover the top with the other pie crust and crimp the edges.
Cut 3 to 4 slits in the crust so steam can release during baking.
Bake in oven for 35 minutes, or until filling is hot and crust in a nice golden brown.
Tip: For a more finished look, brush the top of pie crust with egg wash.
