Step 1
Warmth 3 Tbsp. vegetable oil in a medium Dutch oven or different heavy pot over medium. Add 1 tsp. cumin seeds; prepare dinner, stirring usually, till aromatic and seeds start to pop, about 2 minutes. Add ½ medium pink onion, finely chopped, 1 serrano chile, finely chopped, one 1″ piece ginger, peeled, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook dinner, stirring often, till onion is softened, about 3 minutes.
Step 2
Add 1 lb. russet potatoes (about 2 giant), peeled, lower into ½” cubes, 1 Tbsp. curry powder, and 1½ cups water and convey to a boil. Cowl and prepare dinner, stirring usually and adjusting warmth as wanted to keep up a simmer, till potatoes are tender and water is usually absorbed, 15–20 minutes. If pot appears to be like dry however potatoes are nonetheless agency, add as much as ¼ cup extra water and proceed to prepare dinner till tender. Conversely, if potatoes are mushy however quite a lot of liquid stays, uncover and prepare dinner, stirring usually, till water evaporates. (Potatoes will disintegrate throughout cooking.)
Step 3
Take away from warmth and stir in ½ bunch cilantro, leaves and tender stems solely, coarsely chopped, 1 cup frozen peas, ideally child, and 1 Tbsp. recent lime juice, smashing potatoes right into a chunky purée. Style and season with extra salt if wanted.
Step 4
Lay out 4 8″–10″ complete wheat tortillas on a piece floor. Scatter 8 oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups), over tortillas, masking evenly. Divide potato filling amongst tortillas, spooning over one aspect. Fold tortillas up and over filling to make half-moons; pat to flatten barely.
Step 5
Warmth 1 tsp. vegetable oil in a big nonstick skillet over medium. Place 2 samosa-dillas in pan and prepare dinner, turning midway by way of, till tortillas are golden and cheese is melted, about 5 minutes. Switch to a reducing board. Repeat with remaining 1 tsp. vegetable oil and remaining 2 samosa-dillas. Reduce samosa-dillas into wedges and switch to plates.
Step 6
Toss 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼” thick on a deep diagonal, 4 oz. cherry tomatoes (about 1 cup), halved, and ½ medium pink onion, thinly sliced, in a medium bowl. Drizzle generously with lime juice and season with a big pinch of salt; toss to coat. Spoon some salad alongside every samosa-dilla.
