- 1 1/2 pounds Yukon gold potatoes, peeled
- kosher salt to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 teaspoon kosher salt, or more to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 serrano pepper, minced
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons finely chopped fresh ginger
- 1 cup green peas
- 2 tablespoons chopped cilantro
- 1 lemon, juiced
- For the Cilantro Lime Chutney:
- 2 small bunches fresh cilantro with stems
- 1/3 cup fresh mint leaves
- 1/4 cup sliced green onions
- 1 serrano pepper, sliced
- 1 limes, juiced, or more to taste
- 1/2 cup plain yogurt
- salt to taste
- 6 flour tortillas, or as needed
- 1 tablespoon olive oil, or as needed
- Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
- Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
- Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
- Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
- Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
- Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
- Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.
06/01/2019
recipepes.com
samosadilla (samosa quesadilla), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
