Name: Samosa-dillas With Cucumber Salad
Total time: 45 minutes
Yield: 4 servings
Ingredients: 3 Tbsp. plus 2 tsp. vegetable oil; 1 tsp. cumin seeds; 1 medium red onion, ½ finely chopped, ½ thinly sliced; 1 serrano chile, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 lb. russet potatoes (about 2 large), peeled, cut into ½" cubes; 1 Tbsp. curry powder (preferably S&B); ½ bunch cilantro, leaves and tender stems only, coarsely chopped; 1 cup frozen peas, preferably baby; 1 Tbsp. fresh lime juice, plus more for drizzling; 4 8"–10" whole wheat tortillas; 8 oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups); 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal; 4 oz. cherry tomatoes (about 1 cup), halved

A samosadilla cut into three triangles with a fresh tomato cucumber and red onion side salad.

Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen

Freshly fried, plucked from a grocery store steam table, or baked from frozen, a samosa is a thing of joy. With spiced potatoes ensconced in crisp pastry, what’s not to love? These quesadillas translate the flavor of the triangular treat into a weeknight-friendly dinner—with no deep-frying involved. Crisped in a modest amount of oil, whole wheat tortillas take on an almost-fried aura. The fistful of cheese stuffed inside each quesadilla doesn’t hurt either.

What you’ll need

S&B Curry Powder
$8 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Dutch Oven
$133 $80 At Amazon
Large Nonstick Skillet
$50 At Amazon

Recipe notes