Potato & English Pea Samosas with Saag & Cilantro Chutney

Potato & English Pea Samosas

with Saag & Cilantro Chutney

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving

With their deliciously flaky dough and savory, hearty fillings, samosas have long been popular throughout India and South Asia. In this recipe, we’re sealing handy dough wrappers around a sauté of springtime peas and potato, seasoned with warm, earthy spices. Our classic sides are a simple variation on saag (or curried spinach) and a fresh, herbaceous chutney for dipping.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the cilantro chutney:
1 Prepare the ingredients & make the cilantro chutney:

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potato. Shell the peas. Peel and small dice the onion. Peel and mince the garlic. Peel and mince the ginger. Quarter the lime. Finely chop the cilantro leaves and stems; place in a bowl with the honey and the juice of all 4 lime wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Make the filling:
2 Make the filling:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Add the peas, onion, ginger and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a bowl and set aside to cool slightly. Wipe out the pan.

Assemble the samosas:
3 Assemble the samosas:

While the filling cools, lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a clean, dry work surface. Working 1 at a time, spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling). Using your fingers, lightly moisten the edges of the wrapper with water; carefully fold the wrapper in half over the filling. Using a fork, firmly press down on the edges to crimp and seal the samosa. Carefully transfer to the prepared sheet pan.

Bake the samosas:
4 Bake the samosas:

Place the samosas in the oven and bake, rotating the sheet pan halfway through, 16 to 20 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes before serving.

Cook & drain the spinach:
5 Cook & drain the spinach:

Once the samosas have baked for about 10 minutes, in the pan used to make the filling, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

Finish the spinach & plate your dish:
6 Finish the spinach & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Turn off the heat and add the chopped spinach; stir to thoroughly combine. Season with salt and pepper to taste. Divide the baked samosas and finished spinach between 2 plates. Serve with the cilantro chutney on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the cilantro chutney:

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potato. Shell the peas. Peel and small dice the onion. Peel and mince the garlic. Peel and mince the ginger. Quarter the lime. Finely chop the cilantro leaves and stems; place in a bowl with the honey and the juice of all 4 lime wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

2 Make the filling:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Add the peas, onion, ginger and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a bowl and set aside to cool slightly. Wipe out the pan.

Assemble the samosas:
3 Assemble the samosas:

While the filling cools, lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a clean, dry work surface. Working 1 at a time, spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling). Using your fingers, lightly moisten the edges of the wrapper with water; carefully fold the wrapper in half over the filling. Using a fork, firmly press down on the edges to crimp and seal the samosa. Carefully transfer to the prepared sheet pan.

4 Bake the samosas:

Place the samosas in the oven and bake, rotating the sheet pan halfway through, 16 to 20 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes before serving.

Bake the samosas:
Cook & drain the spinach:
5 Cook & drain the spinach:

Once the samosas have baked for about 10 minutes, in the pan used to make the filling, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

6 Finish the spinach & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Turn off the heat and add the chopped spinach; stir to thoroughly combine. Season with salt and pepper to taste. Divide the baked samosas and finished spinach between 2 plates. Serve with the cilantro chutney on the side. Enjoy!