Samosa Filling - Spicy Potato

Course : Curry
Serves: 4
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3 pounds boiling potatoes -- (4-5 potatoes)
1 1/2 teaspoons salt
1/2 teaspoon red chile pepper -- ground
1/2 teaspoon black pepper -- ground
4 tablespoons vegetable oil
1 medium onion -- chopped fine
1 cup peas -- frozen or fresh*
1 tablespoon ginger -- fresh, grated
1 small green chile pepper -- seeded, finely chopp
3 tablespoons cilantro, fresh, chopped
3 tablespoons water
1 teaspoon coriander seeds -- roasted, ground
1 teaspoon garam masala -- (your favorite)
1 teaspoon cumin seeds -- roasted, ground
2 tablespoons lemon juice

Preparation / Directions:

* Do not use canned peas Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and sauté‚ the onion until light brown. Add the peas, ginger, green chile, chile powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow filling to cool before filling the samosas.

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