Veggie Samosas

In a second medium microwave-safe bowl, toss potatoes with a pinch of salt. Microwave until fork-tender, 6-8 minutes; set aside.

Heat a large drizzle of oil and 1 TBSP butter in a large pan over medium heat. Add onion, garam masala, curry powder, and remaining ginger. Cook, stirring frequently, until fragrant, 1-2 minutes. Stir in potatoes and peas (add another drizzle of oil if pan seems dry) and season with a large pinch of salt. Cook, stirring occasionally, until potatoes are coated and softened, 2-3 minutes. Remove pan from heat. Add 2 TBSP butter and juice from half the lemon; season with salt and pepper to taste. Mash until combined and mostly smooth (it’s ok if some chunks remain).

Unroll pie crusts onto a flat surface. Using a rolling pin, roll crusts into 12-inch rounds. Cut each crust into six dough triangles. Place about 2 TBSP potato filling in the center of each dough triangle (save any remaining filling for another use). Brush edges with water. Bring corners of each dough triangle together over filling; pinch seams to seal.

Place samosas onto a lightly oiled baking sheet and spray tops with cooking spray (or brush with oil). Bake on top rack until golden brown, 20-25 minutes. AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange samosas side by side in basket. Coat tops of samosas with cooking spray. Air fry at 350 degrees until golden brown, 10-12 minutes. Work in batches if necessary.

To bowl with cucumber, add yogurt, half the cilantro, and juice from 1 lemon wedge. Season with salt and pepper and stir to combine. To bowl with reserved ginger, add apricot jam, red pepper jam, juice from remaining lemon wedge, and a pinch of salt and pepper; whisk to combine.