Samosa dillas With Cucumber Salad

Ingredients

• 3 Tbsp. plus 2 tsp. vegetable oil
• 1 tsp. cumin seeds
• 1 medium red onion, ½ finely chopped, ½ thinly sliced
• 1 serrano chile, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 lb. russet potatoes (about 2 large), peeled, cut into ½" cubes
• 1 Tbsp. curry powder (preferably S&B)
• ½ bunch cilantro, leaves and tender stems only, coarsely chopped
• 1 cup frozen peas, preferably baby
• 1 Tbsp. fresh lime juice, plus more for drizzling
• 4 8"–10" whole wheat tortillas
• 8 oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups)
• 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal
• 4 oz. cherry tomatoes (about 1 cup), halved

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