seasonings used in India are intriguing and bring the hot and
spicy dishes to life. Ginger gives curry a delicious dimension
and grows in Asia, Africa, India, China and Jamaica. When the
plant dies down in the hot summer months, the root is harvested
and either dried, ground or preserved in syrup. Ginger
stimulates circulation and helps reduce nausea. Traditionally
these samosas would be deep-fried.
6 russet potatoes (1 ½ pounds)
teaspoon canola oil
cups finely chopped yellow onion
cooked baby peas
garlic cloves, crushed in a garlic press
teaspoon mild curry powder
teaspoon fresh lemon juice
teaspoon seasoning salt
teaspoon freshly ground Tellicherry peppercorns
teaspoon chili powder
teaspoon fresh minced ginger
(16-ounce) package phyllo dough thawed in refrigerator
In a 12-quart stockpot, bring water to a boil while
potatoes. Boil potatoes for 15 minutes.
2. Heat the oil in
a 5-quart nonstick sauté pan, cook the onions
golden. Add the peas, garlic, curry powder and lemon
and stir until just mixed.
3. Add the cooked
potatoes and enough salt, pepper and chili
to suit your taste.
4. Peel the fresh
ginger and chop it finely or use a ginger grater.
chopping, press the ginger in a garlic press to extract the
Add the ginger fibers from the garlic press to the potato
in the sauté pan.
5. Preheat the oven
6. Use 1 sheet
phyllo dough for each triangle; keep the rest of
pastry covered with plastic wrap and a damp kitchen
Using a pastry brush, spread melted butter over a third
the phyllo sheet. Fold in thirds, making a long strip. Place a
tablespoon of filling at one end.
7. Brush the open
pastry with butter and fold one corner of the
diagonally over filling. Continue folding over at right
until you end up with a triangle-shaped pastry; place
a baking sheet. Brush with more melted butter.
8. Either freeze
the pastries and store in plastic bags or bake
immediately in the preheated oven for
There are many varieties of potatoes. I like the
potatoes for this dish, but you can experiment with
varieties. The Russet are mostly used for baking and
also called Idaho potatoes. Red and new potatoes are best
and served with butter, salt and freshly ground pepper.
and purple potatoes are interesting and microwaving
preserve their color. Yellow potatoes have a buttery
and can be used to make mashed potatoes.