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!
Hey Chef Eitan fans! I’m so honored to be guest posting on Eitan’s blog today! I’m glad I get the chance to return the favor since Eitan guest posted for me a few months back after I had my baby.
Eitan has always inspired me with his passion and drive! He also surprises me with his food preferences, like his love for Indian food at such a young age. I decided to share an Indian-inspired recipe in his honor with a spin on the classic Indian appetizer: samosas.
Samosas are savory triangular pastries that are filled with potatoes, peas and an array of Indian spices. The filling works great as an alternative to classic potato salad, and the spices really cut through the heaviness of the potatoes. If, like Eitan, you’re not afraid of spice, go ahead and give it a try!
Samosa Potato Salad
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.
