1 ½ 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 ½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 serrano pepper, minced
3 cloves garlic, finely chopped
1 ½ 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
⅓ cup fresh mint leaves
¼ cup sliced green onions
1 serrano pepper, sliced
1 limes, juiced, or more to taste
½ cup plain yogurt
salt to taste
6 flour tortillas, or as needed
1 tablespoon olive oil, or as needed
potato cubes should be 1/4 inch in size. Place in a kettle of ice water. Add salt, stir, and then heat to a boil. For about 15 minutes, simmer the cubes over medium heat until they are soft but still maintain their shape. Place potatoes in a colander to drain, then reserve.
In a skillet, melt butter and olive oil over medium heat. the onion For about 5 minutes, cook and stir until transparent and soft. In the meantime, mix the spice mix in a small bowl with 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne.
To the onions, add the serrano pepper, ginger, garlic, and spice mixture. For about 2 minutes, cook and whisk the ingredients until it is thoroughly mixed. Add the peas and cook for three minutes, or until heated through and just barely soft.
Place the potatoes in a bowl with the mixture. Add lemon juice and cilantro. With some potatoes half mashed, add filling with a spatula until well incorporated. Salt the food as necessary.
In a blender, combine yogurt, cilantro, mint, green onions, serrano peppers, and lime juice. Until smooth, blend. Use salt to season.
One tortilla half should be covered with a couple spoonfuls of the filling. Reduce in half. Repeat with the remaining tortillas and filling.
In a skillet, heat the oil over medium heat. Cook each quesadilla for 2 to 3 minutes on each side, or until browned and crispy. Cut the quesadilla in thirds after transferring it to your work area. With the chutney sauce, plate the food and serve it at any temperature.
1 hrs 15 mins
6 large samosadillas