← All recipes

Potato Pea Samosas

Crisp baked samosas with potato-pea filling, spinach saag, and cilantro chutney.

Serves 3Prep 25 minCook 30 minDifficulty hardCuisine Indian

vegetarianmainappetizer

−Servings: 3+

Add to shopping list Add to meal plan →

Ingredients

• 6samosa wrappers
• 10 ozspinach
• 3 clovegarlic
• 1lime
• 1yellow onion
• 1Yukon Gold potato
• ½ lbEnglish peas
• 1large bunch cilantro
• 11-inch piece ginger
• 1 tbsphoney
• 1 tbspsamosa spice blend (Masala curry powder; ground cumin & whole nigella seeds)
• Olive oil
• Salt and pepper

Instructions

1. Preheat the oven to 450°F. Wash and dry the fresh produce.
2. Small dice the potato.
3. Shell the peas.
4. Peel and small dice the onion.
5. Peel and mince the garlic.
6. Peel and mince the ginger.
7. Quarter the lime.
8. Finely chop the cilantro leaves and stems; place in a bowl with the honey and the juice of 1 lime wedge.
9. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.
10. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
11. Add the potato; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender.
12. Add the peas, diced onion, ginger, and half the samosa spice blend; season with salt and pepper.
13. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
14. Transfer to a bowl and set aside to cool slightly. Wipe out the pan.
15. While the filling cools, lightly oil a sheet pan.
16. Fill a small bowl with water.
17. Place the samosa wrappers on a clean, dry work surface.
18. Working one at a time, spoon about 3 tablespoons of the filling into the center of each wrapper (you may have extra).
19. Using your fingers, lightly moisten the edges of the wrapper with water; fold the wrapper in half over the filling to form a half-moon, pressing down on the edges to crimp and seal the samosa.
20. Carefully transfer to the prepared sheet pan.
21. Place the samosas in the oven and bake, rotating the sheet pan halfway through, 16 to 20 minutes, or until golden brown and crisp.
22. Remove from the oven and let stand for at least 2 minutes before serving.
23. Once the samosas have baked for about 10 minutes, in the pan used to make the filling, heat 2 teaspoons of olive oil on medium-high until hot.
24. Add the garlic and the remaining samosa spice blend; season with salt and pepper.
25. Cook, stirring frequently, 1 to 2 minutes, or until slightly browned and fragrant.
26. Add the chopped spinach; season with salt and pepper.
27. Cook, stirring frequently, 1 to 2 minutes, or until wilted.
28. Transfer the cooked spinach to a strainer and press with a spoon to release as much liquid as possible.
29. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.
30. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
31. Add the onion and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
32. Add the chopped drained spinach; season with salt and pepper.
33. Cook, stirring frequently, 1 to 2 minutes, or until heated through. Turn off the heat.
34. Serve the baked samosas alongside the finished spinach (saag) with the cilantro chutney on the side. Enjoy!

Notes

• Preheat oven to 450°F and rotate the sheet pan halfway through baking for even browning.
• If the filling is very wet, allow it to cool and firm slightly before assembling so the wrappers seal more easily.
• Pressing the cooked spinach in a strainer removes excess liquid so the saag stays rich and not watery.
• The recipe includes a prepared samosa spice blend (masala). If unavailable, use a mix of curry powder, ground cumin, and a pinch of nigella (or substitute with a touch of black onion seed or caraway).
• Serve immediately for crispest samosas; let stand 2 minutes after baking before serving.