Samosa Spiced One-Pan Potatoes
Samosas can be difficult to make and time-consuming – our Samosa Spiced One-Pan Potatoes gives you all of the flavour with none of the hassle. As an added bonus, we’ve kept this to one dish for minimal dishes (win!)
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¼ cup extra virgin olive oil
4 cloves garlic, crushed
2-inch piece of ginger, minced
1 large onion, diced
1 red chilli, thinly sliced
1 Tbsp cumin seeds
2 Tbsp garam masala
1 tsp turmeric
1 cup frozen peas, thawed
Salt and pepper, to taste
Corriander, to serve
Fruit chutney, to serve
Plain unsweetened greek yoghurt, to serve
- Half the potatoes and boil in generously salted water for 15 minutes, or until almost fork-tender.
- Heat the oil in a large frying pan. Saute the onions, ginger, garlic and chilli for two minutes. Add the mixed spices. And cook for a further two minutes.
- Drain the potatoes and leave to steam off for 5 minutes. Add to the frying pan with a little extra oil and a few Tbsp of water as required. Fry for a further minute, coating each potato piece evenly.
- Stir in the peas and serve with chopped coriander, fruit chutney and dollops of Greek yoghurt. Pairs well with a protein-rich curry (such as a chana dhal or chicken masala)