Indian-Style Samosas

1 onion, finely chopped
2 cloves garlic, chopped
3 serrano chiles, stems removed, chopped
1 tablespoon chopped ginger
2 tablespoons vegetable oil
1/3 to 1/2 cup plain yogurt
2 small potatoes, boiled and cut into ½ -inch cubes
1/2 cup frozen peas, defrosted or if using fresh, cooked
1 tablespoon curry powder
1 teaspoon fennel seeds
1/2 teaspoon ground cayenne
1/4 teaspoon cumin seeds
1 tablespoon chopped fresh mint or cilantro
1 tablespoon lemon juice, fresh preferred
Salt to taste

In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.

Cool slightly before filling the samosas.

Yield: 2 to 2 1/2 cups


Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch, Black

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