Samosa Aloo Filling
Hearty, Spicy, Satisfying.. A Indian flair potato dish right for cultural misappropriation
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Ingredient
Cuisine Indian
Servings 4 Ea
Calories 510 kcal
- 3 lb Russet Potatoes peeled / diced
- 3 tbsp Butter Ghee works well here
- 2 ea Sweet Onions Peeled / Diced
- 1 tbsp Cumin Seed Toasted / Ground
- 2 ea Jalapeno Washed / Seeded / Diced
- 1 tbsp Garam Marsala
- 1/2 tsp Cayenne
- 1 cup Green Peas Frozen is good, avoid canned
- 1 bunch Cilantro Washed, minced
- 1 tbsp Garlic Peeled / Minced
- 1 tbsp Ginger Peeled / grated
- 1/4 cup Neutral Oil peanut / canola
- 1 tsp Salt Kosher of course
Boil the potatoes in a pot of salted water until tender but not falling apart. Drain and dry thoroughly
In a heavy dutch oven / large pan, foam out butter and add oil. Add onions and cook until golden / soft. Add garlic and stir until fragrant (~1 minute)
Add ginger and jalapeno, stir and cook until soft, ~1 minute additional, add rest of spice and salt.
Ad potatoes and peas, drop heat to low. stir and cook until hot and taking on a chunky mashed potato texture. (Adjust the texture to suit), remove from heat and add greenery.
Stir, taste, season and balance flavor
A basic staple of the Indian household and so ripe for cultural misappropriation, (Chef's call this "fusion cuisine", but let's get real
A basic filling for so many things.
Perhaps fill triangles of puff pastry and bake, or spoon into a flour tortilla, fold and fry, or wrap in dumpling wrappers and treat like a pot sticker.
Or just crack several eggs into the pan, bake and serve up as breakfast .
Calories: 510kcalCarbohydrates: 69gProtein: 10gFat: 23gSaturated Fat: 7gCholesterol: 23mgSodium: 680mgPotassium: 1544mgFiber: 6gSugar: 4gVitamin A: 791IUVitamin C: 36mgCalcium: 73mgIron: 4mg