My Mom’S Samosa Potato Kugel (Casserole)

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   Note: All the spices are because my mom has something against pre-mixed curry powders, you could substitute 2 Tablespoons of curry powder for all the smaller measurements of spices.

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   1) Heat oven to 450u00b0 F.

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   2) Heat 2 Tablespoons oil in a medium fry pan.

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   3) Add the coriander, garam masala, cumin, turmeric, cayenne pepper (or 2 Tablespoons of Curry Powder instead if you prefer) to the skillet.

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   4) Cook onion until golden brown

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   5) If peas are fresh, bring them to a boil in a separate pot. Then, cover, simmer until cooked and drain well. If peas are frozen, defrost in hot water and drain well.

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   6) Add the peas, ginger, green chili, Chinese parsley, lemon juice and water to the onion mixture.

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   7) Set aside the onion - pea mixture and let it cool while preparing potato mixture.

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   8) Beat eggs until blended.

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    9) Add water and vegetable oil and mix well.

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    10) Stir in the matzah meal and potato pancake mix.

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    11) Allow the batter to thicken for about 3 minutes. Stir once.

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    12) Add the onion-pea mixture to the potato pancake mixture.

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    13) Spread the final mixture into a well-greased 8 inch by 8 inch cake pan.

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    14) Bake 40 - 50 minutes or until browned.

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    Serves 4 to 6 people depending upon whether it is a side dish or an main dish

* Per serving · 4 servings · Values may vary.