Vegetable Samosa Filling

Lorrie in Montreal's Note:

This is a spicy pungent flavoured side dish or can be used as a filling for samosas.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 tablespoons ghee
• 1 lb potato, peeled and cut into 1/4-inch dice
• 2 garlic cloves, peeled and minced
• 1 cup peeled and finely chopped onion
• 1 teaspoon grated fresh ginger
• 2 teaspoons garam masala
• 1 tablespoon chopped fresh coriander
• 1/2 teaspoon turmeric
• 2 teaspoons lemon juice
• 1 cup frozen peas, thawed
• salt and pepper

Directions:

1. Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
2. Cover and cook on low for 10 minutes to sweat the potatoes down.
3. Stir a few times.
4. Don’t brown.
5. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
6. I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.

Reviews

[Bettythebeetle]

I added ground corriander and cumin which gave it a REAL flavour punch! And Caynne pepper which gave it a kick. Don't be afraid to add more of all the spices, in my opinion you can't have too much flavour in a samosa! They were soooo popular at my Tupperware party that I was asked to make them for a friends farwell too. I put them in puff pastry tringles...a little fiddly but very impressive looking!

[* Pamela *]

This was my first attempt at making samosas and I used this filling in premade wrappers and it was very tasty. I had trouble getting the potatoes to cook until they were tender without them browning. I may try boiling the potatoes a bit before adding them to the pan to cut down on cooking time which took almost half an hour. I served the samosas with Apricot Chutney.