Vegetarian Potato Spinach Samosa Filling Recipe
2 tbsp. vegetable oil (mustard or peanut is good)
3/4 tsp. whole coriander seeds
1 tsp. cumin seeds
1 medium onion, minced
1 in. ginger, peeled and minced
1/2 or 1 green serrano chili, minced
1 tbsp. ground coriander
1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild)
1/2 tsp. turmeric
1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained
2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled
1/2 cup cooked green peas
1/2 or 3/4 tsp. salt
1 tbsp. fresh cilantro, chopped
Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the peas and cilantro.

Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!