Aloo Matar Samosa Pie Recipes
ALOO MATAR
Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.
Provided by Vaijayanti Tamhankar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 81.7 g, Fat 14.5 g, Fiber 9.7 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 897.9 mg, Sugar 9.8 g
ALOO MUTTER SAMOSA
This Punjabi Samosa recipe is an excellent Indian traditional style samosa recipe with aloo mutter.
Provided by Vahchef
Time 20m
Number Of Ingredients 0
Steps:
- Heat oil in a pan add cumin seeds, chopped green chillies, green peas, salt, turmeric powder, coriander powder, chopped coriander leaves, chilli powder, a pinch of garam masala saute it for 2 to 3 minutes. In this add boiled and mashed potato mix it well and fry it for 2 minutes, then switch off the flame. Lastly add lime juice (optional) and mix it well. Make a dough for samosas: Take a bowl add all purpose flour, ajwain, salt, oil or ghee and make it into a stiff dough by adding water and keep it a side for 30 minutes. Divide the dough into medium-sized balls. Roll each ball into a flat circle. Make it as thin as possible cut the circle into two semi-circles or half-moons using a knife. Take a semi-circle and apply the water to all sides. Roll up one semi-circle of dough into a cone. Drop the filling into the cone. The cone should be 3/4 full, leaving some dough at the end for you to seal the cone. Once filled seal the edges and fry them in a medium heat oil. Serve hot.
Nutrition Facts :
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