Spiced Potato And Poblano Dumplings

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

  • Servings: 20 Dumplings
  • Difficulty: Easy
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Ingredients

1.5 Pound White Potatoes Diced 

2 Shallots Diced 

2 Roasted Poblano Peppers 

1 Teaspoon Onion Powder 

1 Teaspoon Turmeric 

1 Teaspoon Cumin Seeds 

1 Teaspoon Chili Powder 

1 Teaspoon Madras Curry Powder 

1 Teaspoon Salt 

2 Tablespoons Grapeseed Oil 

20 Dumpling Wrappers Defrosted 

¼ Cup Vegetable Oil 

Tamarind Sauce: 

1 Tablespoon Tamarind Paste 

1 Tablespoon Ketchup 

1 Teaspoon Maple Syrup 

½ Teaspoon Curry Powder 

Directions

1.     Cook the diced potatoes until fork tender. While the potatoes are cooking, roast the poblanos on a gas burner and completely charred. Peel, and dice. Reserve for later. Drain the potatoes and set aside.

2.     In a large sauté pan, add the 2 tbsp of oil on medium high heat. Once the oil is super-hot, add the onion powder, chili powder, turmeric, cumin seeds, and curry powder. Let the spices “bloom” which means expand, releasing their optimal aromas. Add the diced shallots, cooked potatoes, and roasted poblanos. Give everything a good mix and using a whisk make a mash until there are no chunks left. Season to taste. 

3.     To assemble the dumplings, take a wrapper and wet all sides of it. Place a tsp of the potato filling in the middle, and bring both ends together to form a crescent shape. Secure the top by pressing firmly with the tongs of a fork. 

4.     Add the oil to a large cooking pan and once it starts to bubble, add the dumplings. Fry until golden brown on both sides. Transfer to a plate lined with paper towels. Serve with tamarind sauce.

Roasted Eggplant-Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season!

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste

Directions

  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill.