Spiced Samosa Potato Salad
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Chutney:
Combine all the ingredients for the chutney in a food processor or mini chopper and puree. Set aside.
Boil potatoes in a medium pot. Meanwhile, in a non-stick frying pan or wok, heat 1 tablespoon of the oil on medium-high heat. Add onion and saute until softened, about 2 minutes. Add cumin and ground coriander, stir and saute for 3 minutes. Add peas and continue cooking until peas are heated through, about 1 to 2 minutes, and set aside.
When potatoes are tender, drain and cut into ½" cubes. Place in medium mixing bowl and add onion mixture, chilies, chopped coriander, lemon juice, and salt and stir to combine.
Add ⅓ cup of the chutney and 1 tablespoon of oil to the potatoes and stir. Serve room temperature or chilled.