Samosa Potato Salad

Serves 6–8 as a side dish

2 pounds new potatoes
1 bayleaf
1/3 cup olive oil
2 – 3 large shallots, chopped (about 1 cup)
4 cloves garlic, finely minced
1 inch fresh ginger, peeled and grated
2 teaspoons garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas
salt and pepper
fresh chives (optional)

1. Wash the potatoes thoroughly and chop them into bite-sized pieces. Place them in a large pot, and fill it with enough cold water to cover the potatoes. Add the bay leaf, cover and bring to a boil over moderate heat. Once boiling, cook uncovered for 5–8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.

2. Meanwhile, heat the oil in a large skillet over medium heat. Saute the shallots for about 3 minutes until translucent, then add in the garlic and ginger and cook for 1-2 minutes longer. Stir in the spices, lemon juice and peas. Continue to stir the mixture until the peas have completely thawed.

3. Toss the potatoes and shallot mixture together in a large bowl, add salt and pepper to taste. Top with freshly chopped chives, if desired. Serve immediately, or chill thoroughly in an air-tight container. Keeps 1 week.

Recipe courtesy of http://bittersweetblog.wordpress.com