Samosadilla

1 large yellow onion, diced

3 cloves finely chopped garlic

1 minced Serrano chile (green chilli)

1 1/2 teaspoons finely chopped fresh ginger

1 teaspoon kosher salt plus more to taste

1 1/2 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corinader

1/2 teaspoon turmeric            

1/4 teaspoon cayenne

3/4cup green peas

700g cubed potatoes, cooked until tender in salted water

2 tablespoons chopped cilantro

juice from 1/2 lemon

salt to taste once mixed

For the Cilantro Lime Chutney Sauce:

 

1 large or 2 small bunches fresh cilantro

1/3 cup fresh picked mint leaves

1/4 cup sliced green onions

1 sliced Serrano chile

1 or 2 limes, juiced

1/2 cup plain yogurt

pinch of salt, optional

Spicy Cashews/Peanuts

• 2 cups raw cashew nuts or peanuts
• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon black salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon red pepper
• 1 teaspoon roasted ground cumin seeds powder
• 1/2 teaspoon mango powder

Method

1. In a large skillet, roast the cashew nuts in oil over low-medium heat, stirring continuously, until cashews are golden brown. It will take about 7-8 minutes.
2. Transfer the cashews in a bowl, and let them cool off until they are warm. Cashews should be warm and not be at room temperature otherwise the spices will not coat cashews.
3. Mix all the spices in a small bowl.
4. Sprinkle over the warm cashews, and toss to coat them evenly.
5. Store the cashews in an air tight container after they cool off to the room temperature.
6. Enjoy! Note: These cashews can be stored up to a month.

Variation
Simply substitute peanuts for cashews in the above recipe.