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| 3 x ca. 450 g | Boiling potatoes (4-5 potatoes) |
| 1 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Red chili pepper, ground |
| 1/2 Teelöffel | black pepper ground |
| 4 Esslöffel | vegetable oil |
| 1 mittel | Onion fine chopped |
| 1 Tasse | Peas, frozen or fresh (not canned) |
| 1 Esslöffel | Ginger, fresh, grated |
| 1 klein | Green chili pepper, seeds removed, chopped fine |
| 3 Esslöffel | Cilantro (corriander), fresh, chopped up |
| 3 Esslöffel | water |
| 1 Teelöffel | Corrander seeds, roasted, ground |
| 1 Teelöffel | Garam masala (see recipe) |
| 1 Teelöffel | Cumin seeds, roasted, ground |
| 2 Esslöffel | lemon juice |
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Boil the potatoes and peel. Dice into 1/4 inch pieces.
Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.
Heat 4 tablespoons of oil in a frying pan and saut, the onion until light brown.
Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary.
Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
Allow stuffing to cool before filling the samosas.
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