2 russet potatoes, peeled and cubed
1 clove garlic
¼ tsp fresh ginger, grated
pinch amchur or few drops fresh lime juice
Scant ½ tsp thyme
I tsp garam masala
½ tsp black pepper
Scant ½ tsp salt
Scant ½ tsp coriander
Scant ½ tsp cumin
¼ tsp turmeric
¼ cup (60 g) corn kernels
¼ cup (60 g) green peas
to taste hot pepper
Vegetarian Samosas
1. Bring a medium pot of water to a boil on high heat. Add potatoes and bring to a gentle boil. Cook approx 18 minutes. Strain, return potatoes to the pot and to the heat to cook off the remaining moisture (another minute or so). Turn off heat.
2. Sauté minced garlic for 3-4 minutes
until soft but not browned.
3. Measure all spices into a bowl.
4. Mash potatoes with a potato masher until smooth, then add spices and mash again. Fold in peas and corn.
Note: can be kept in the fridge for 2 days or frozen for 3 months