My Mom’s Samosa Potato Kugel (Casserole)

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.

1) Heat oven to 450° F.

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

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

4) Cook onion until golden brown

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.

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

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

8) Beat eggs until blended.

9) Add water and vegetable oil and mix well.

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

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

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

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

14) Bake 40 – 50 minutes or until browned.

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