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+ servings

Samosa Potatoes

Prep Time 15 mins
Cook Time 20 mins
Servings 8
Side Dish


  • 2 ½ lbs russet potatoes peeled and diced
  • ¼ cup oil
  • 2 tbsp butter
  • 1 ½ cups finely chopped onion
  • 1 tbsp cumin seeds
  • 1 jalapeno finely chopped
  • 2 tsp finely grated fresh ginger
  • 1 tsp kosher salt
  • 2 tsp garam masala
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • Pinch of asaofetida only, and I mean ONLY, if you already have it in your pantry
  • 1 cup frozen peas thawed
  • 2 tbsp minced fresh cilantro


  • Boil the potatoes in a pot of salted water until tender but not falling apart.  Drain thoroughly.
  • Meanwhile, heat oil and butter in a dutch oven or large pot over medium heat. Add the onion and cook until soft and golden, about 10 minutes. Add the cumin seeds and cook until fragrant, about a minute.  Add jalapeno and ginger; cook until softened, about a minute more, then add the salt and remaining spices.
  • Reduce heat to low. Add the drained potatoes and peas and toss gently but thoroughly to coat. Cook, stirring frequently, until hot. Taste and add more salt if needed. Stir in cilantro.