Ingredients:
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 |
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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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