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Potato and Pea Samosas

Potato and Pea Samosas with Apricot Chutney

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Recipe Details

Story

These classic Indian samosas are hands down the tastiest triangles around. Crisp, flaky pastry is stuffed with potatoes, peas, and a whole host of spices including turmeric and garam masala. We use empanada doughs as a shortcut for homemade dough, and bake the samosas rather than fry for a hands-free, mess-free technique. A tangy apricot and onion chutney might just be our new favorite put-it-on-everything condiment, and is ideal for dipping here.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 680
  • Protein 9g
  • Total Carb 91g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    8 ounces
    Yukon Gold potatoes
  • lime
    1
    lime
  • cilantro
    1/4 ounce
    cilantro
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • peas
    1/3 cup
    peas
  • empanada doughs
    6
    empanada doughs
  • baby spinach
    5 ounces
    baby spinach
  • ground cayenne pepper
    1/2 teaspoon
    ground cayenne pepper
  • apricot preserves
    2 ounces
    apricot preserves
  • cumin seeds
    1/2 teaspoon
    cumin seeds
  • ground ginger
    1/4 teaspoon
    ground ginger
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • garam masala
    1 teaspoon
    garam masala

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Peel potatoes and cut into ½-inch cubes. Halve lime. Rinse cilantro and roughly chop, discarding stems. Peel onion, halve, and cut into small dice. In a small bowl, combine 2 tablespoons onion and 1 teaspoon spice mix and set aside until Step 5. Mince garlic

  2. Roast potatoes and sauté aromatics

    Roast potatoes and sauté aromatics

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper, arrange in a single layer, and roast until lightly browned, 14-16 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add garlic, remaining onion, remaining spice mix, and ¼ teaspoon salt, and cook until softened, 3-4 minutes, then remove from heat.

  3. Finish potato and pea filling

    Finish potato and pea filling

    Once roasted, add potatoes and 2 tablespoons water to pan with aromatics, reserving baking sheet for Step 5. Mash potatoes with a potato masher or a large fork until just combined (the filling should have some texture, so don't mash until smooth). Stir in peas and half of cilantro, then transfer to a large bowl. Wipe pan clean and reserve for wilting spinach.

  4. Form and bake samosas

    Form and bake samosas

    Halve empanada doughs. Working 1 at a time, fold each dough in half to create a triangle, then pinch straight edge closed to seal. Spoon 1 tablespoon filling into each and pinch remaining edges closed, saving any extra filling for serving on the side. Rub samosas all over with 1 teaspoon olive oil, arrange on baking sheet from potatoes, and bake until golden brown, 11-13 minutes.

  5. Make chutney and wilt spinach

    Make chutney and wilt spinach

    While samosas bake, add cayenne (it's spicy! Skip or use less if you like), apricot preserves, juice of 1 lime, remaining cilantro, and ¼ teaspoon salt to bowl with reserved onion and spice mix, and stir to combine. Heat 2 teaspoons olive oil in pan from filling over medium-high heat. Add spinach and cook, stirring, until wilted, about 3 minutes. Season with ¼ teaspoon salt and black pepper as desired. 

  6. Plate potato and pea samosas

    Plate potato and pea samosas

    Divide sautéed spinach and potato and pea samosas between serving plates. Spoon apricot chutney into small bowls and serve with the samosas for dipping. Dig in! 

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