Potato Samosas with Cilantro Cream

Created in partnership with Orlando Pride, this Potato Samosa with Cilantro Cream recipe is so tasty and comes together quick with a Spice World kick! This popular deep-fried snack across the Middle East and Asia is deliciously crispy—especially when paired with this zesty and refreshing cilantro cream sauce.

Serves: 30 Samosas

Total Time: 1 Hour

Ingredients

¼ cup olive oil
1 tsp ground coriander
½ cup yellow onions, chopped
1 Tbsp Spice World Easy Onion
2 tsp Spice World Squeezable Ginger
2 tsp Spice World Ready-to-Use Minced Garlic
1 serrano pepper, minced
1 tsp garam masala
1 tsp salt
½ tsp turmeric
⅛ tsp cayenne pepper
2 large baking potatoes peeled, diced, and boiled
1/2 cup peas
2 Tbsp fresh cilantro leaves, chopped
2 tsp fresh lemon juice
3 packages Goya Empanada Shells, thawed
½ cup fresh cilantro leaves, chopped
1½ cup sour cream

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Instructions

Heat oil in a large skillet over medium-high heat. Add coriander and cook, stirring, for 10 seconds. Add onions, Easy Onion, and Ginger; cook, stirring, for about 5 minutes. Add garlic, serrano pepper, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30–45 seconds. Add potatoes and cook, stirring for about 3 minutes. Add peas and cook, stirring, for 1 minute. Remove from heat and add cilantro and lemon juice. Stir to combine; adjust seasoning to taste. Let cool.
Preheat deep fryer oil to 350°F.
Cut each circle in half. Spoon 2 teaspoons of filling in the center of each half-circle. Brush the edges with water and fold the dough over the filling. Press the edges together with a fork to seal. Place on a baking sheet, and repeat with the remaining ingredients.
Add samosas to hot oil in batches and fry, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Combine cilantro and sour cream in a small bowl, and season with salt and pepper. Serve with samosas.

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Potato Samosas with Cilantro Cream

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