This week I have Chanie Apfelbaum, from BusyInBrooklyn.com, guest posting. I have been a fan of Chanie for a long time now. I was following her way before I even started my own blog. Chanie’s blog, BusyInBrooklyn, is famous for her modern takes on traditional Jewish recipes and her mouth-watering food photography. I have guest posted on BIB a Honey Apple Galette recipe when Chanie had her baby. You can check that post here. Alright, so can we talk about how on-brand this recipe is for me? As you all know, I am all about Indian food. So when Chanie told me she was making a spin on my favorite Indian snack, a samosa, I couldn’t contain my excitement. I’ll let Chanie take it over from here!
Ingredients
- 2 lbs. Yukon gold potatoes
- 1 medium onion, peeled and finely diced
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 jalapeno, finely diced
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/4 teaspoon cardamom
- 1/4 teaspoon coriander
- Cloves, pinch
- Salt, to taste
- Pepper, to taste
- 2 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/2 lime, juiced
- 1 cup frozen peas, thawed
- 1 tablespoon cumin seeds, toasted
- Cilantro, handful
Instructions
- Cook the potatoes in a pot of salted water until fork tender. Drain and chop into a medium dice. Set aside.
- Heat a skillet over medium heat and add the olive oil. Saute the onion until translucent and add the ginger, garlic and jalapeno. Cook until tender and fragrant and add the cumin, curry, cardamom, coriander and cloves. Stir the spices until toasted and fragrant, adding more oil, if need. Add in the potatoes, peas, mayonnaise, lime, salt and pepper. Garnish with cilantro and toasted cumin seeds.