Potatoes with Peas - Samosa Stuffing

4 medium

2 T
1 t
1 t
1 medium

1 T
½
3 T

1 cup
3 T
1 t
1 t
1 t
1 T

potatoes

ghee
black mustard seeds
cumin seeds
onion finely chopped

ginger
hot chile
water

frozen peas
very finely chopped cilantro
salt
ground coriander
garam masala
lemon juice

• Boil potatoes in skin until roughly ¾ done. Cool, peel, and cut into ½-inch cubes.
  
• Lightly fry mustard and cumin in ghee until they start to pop. Add and brown onions. Add ginger and chile and fry a few seconds. Add potatoes, fry a bit. Add water and cook until almost done
  
• Add remaining ingredients and finish cooking.
  
• Note: For Pani Puri filling use only 3 potatoes and substitute a can of chick peas for the green peas. Add the chick peas with the diced potatoes. One batch + one box of pani puri will feed 3 to 4 people as a meal.
  
• Yield: 6
  
  

Category:  Indian                                                                                                                                                       Modified 1/19/15