1 package Royal Ready to Heat Tikka Masala Seasoned Rice
2 medium russet potatoes, peeled and cut into 1 inch cubes
1 tablespoon oil
1 teaspoon turmeric
½ teaspoon cumin
½ teaspoon coriander
2 teaspoons minced fresh ginger
1 clove of garlic, minced
1 serrano finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ cup frozen peas
Squeeze of fresh lime juice
4 large burrito size tortillas
Sweet chutney or cooling raita for serving (optional)
Instructions
Place potatoes in small pot with water. Bring to a boil over medium high heat. Reduce heat slightly so the potatoes are gently boiling for 12-15 minutes. When they are tender, drain them.
In a medium or large skillet, preferably nonstick, heat 1 tablespoon of oil over medium heat.
Add in turmeric, cumin, coriander, ginger, garlic, serrano, salt and pepper. Fry for 30 seconds or so.
Add in potatoes and stir to coat. The potatoes will naturally break up. If the mixture appears dry, add a bit of water to the pan to loosen.
Add in the peas and fresh lime juice, cook until heated through. Taste and check for seasoning. Set aside but keep warm.
Heat RTH Tikka Masala Rice according to package instructions.
Heat tortillas to make them pliable. Divide samosa potato mixture among 4 tortillas and then top with tikka masala rice. Wrap the burritos tightly and serve with chutney or raita if desired.
