Savory Curry Cone with Samosa Potato Salad
Ingredients:
- 2 1/2 pounds Idaho® yellow potatoes, peeled and cubed
- 1 each onion, small, diced
- 1 tablespoon garlic, minced
- 2 tablespoons ginger, fresh, finely diced
- 2 tablespoons vegetable oil
- 1 each carrot, cubed
- 1 each red bell pepper, cubed
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder
- 1 teaspoon salt
- Pinch of cumin
- Pinch of cardamom
- Pinch of cayenne
- Pinch of cinnamon
- 1 cup green peas, frozen
- 6 each savory waffle cone (recipe to follow)
- 6 tablespoons chutney (recipe to follow)
Savory Waffle Cone (Yield 6 servings):
- 1 each egg, whole
- 1 each egg white
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon curry powder, hot
- 2/3 cup all-purpose flour, sifted
- 2 tablespoons butter, melted, slightly cooled
Chutney (Yield 1 cup):
- 1 cup plain yogurt
- 1/2 bunch mint
- 1/2 each jalapeno pepper
- 1/2 teaspoon cumin
- Salt, as needed
Directions:
- In a large pot, boil potatoes in water until just tender. Drain and reserve.
- Saute onion, garlic and ginger in oil until onions are soft and translucent. Add carrot and pepper. Push vegetables to edges of pan and place spices in center of pan, saute until mustard seeds begin to pop, 1 to 2 minutes, then stir into vegetables. Add peas, saute for 2 to 4 minutes. Add potatoes and mix well. Spoon 1 cup into savory waffle cone, garnish with 1 tablespoon chutney and serve.
Savory Waffle Cone:
- Whisk egg, egg white, salt, sugar and curry powder with a fork until sugar dissolves. Add flour, then butter and stir with fork until incorporated. Pour batter into cone-maker and process according to manufacturer's instructions.
Chutney:
- Blend all ingredients in food processor until well combined.