Spicy Potato Samosa Filling

1 pound potatoes, peeled (or use new potatoes with skin on) and diced into 1/2-inch cubes 
3 tablespoons canola oil
1 teaspoon coriander seeds
1 large yellow onion, diced into 1/2-inch cubes
3/4 teaspoon salt
1 teaspoon grated ginger
1 clove garlic, minced
2 jalapeno peppers, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 cup green peas, fresh or frozen
2 tablespoons freshly squeezed lemon juice

Boil the potatoes until they are soft enough to easily insert a knife, about 10 to 15 minutes.

Heat the oil in a large, heavy saute pan or skillet over medium heat.  Add the coriander seeds and fry for about 20 seconds, until the seeds begin to turn brown and become aromatic.  Lower the heat to medium, then add the onion.  Sprinkle with salt and saute for 10 minutes, stirring occasionally, until the onion begins to brown.  Add the ginger, garlic, jalapenos, and cumin, and saute 5 to 10 minutes, until the mixture begins to lightly brown.

Add the potatoes, peas, and lemon juice to the pan and cook, until the potatoes begin to brown and the peas are cooked through, about 10 minutes.  Taste the filling and adjust the seasoning if need be, then let it cool completely before making the samosas.

Makes about 2 cups of filling.  Can be used with Puff Pastry Dough or Samosa Wrappers.



From The Grand Central Baking Book by Piper Davis and Ellen Jackson, with minor changes