The original Moosewood cookbook has a killer Samosa recipe. The dough (quick, no-yeast) has yogurt and butter in it, which makes it incredibly soft and yummy - but definitely not vegan. For all you dairy consumers out there, I highly recommend making them! But enough of that... let's get down to these Samosa Baked Potatoes.
1/2 red onion, chopped
1 carrot, diced
1 stalk celery, chopped
1 teaspoon cumin
1 teaspoon turmeric (gives it that pretty orange color!)
1/2 teaspoon ground coriander
1/2 teaspoon Garam Masala
1/2 cup frozen peas
1 teaspoon salt
Water
Poke the potates with a fork a few times and bake them (right on the rack) in a 400 degree oven until they're soft (about an hour).
Remove the potatoes from the oven and let them cool as you start making the filling.
Saute the onions, carrots, and celery in olive oil.
After a few minutes add the spices and continue to cook until the vegetables are tender.
Add the peas and cook for another minute.
While the vegetables are sauteeing, slice the (cooled) baked potatoes in half and scoop out the inside - careful not to break the skin.
Season the filling with salt and taste it before you start stuffing.
Thanks for the yoghurt-dough recipe. Love your Label list- kinda like an index. Lindeeana.
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