Aaloo Matar

Panch Phoran recipe
Years ago, 2011, the Britannia Community centre asked me if I would organize events for Diwali. I called upon my dear friend Mital Gorman and we put together a series of dazzling events.. from sari draping, diva painting, Bollywood dancing to samosa making. The samosa making workshop was so popular that we ended up with a second equally packed workshop.

 

Here is a recipe for the samosa filling that Mital and I put together. You can always eat is as is or fill it in a pie crust. Preferably homemade!
IMG_6601

 

Ingredients:

1 tbsp butter or coconut oil
1 teaspoon of ghee
2 cloves
1 cinnamon stick
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5 curry leaves
1 green chilli chopped
3 crushed garlic cloves
1 inch piece of chopped ginger
1/2  tablespoon of Trudy Ann’s Garam masala
Half teaspoon of turmeric
Half a teaspoon of salt
Half a squeezed lemon
2 boiled potatoes, peeled and finely diced (5 -10mm cubes)
1 red onion diced
1 cup of frozen peas
2 carrots diced

Method

Gently heat oil in a pan. Add the cloves and cinnamon stick. When they start sizzling, turn flame to low & add the mustard seeds and cover the pan as they will pop. When the popping dies down add the cumin seeds, curry leaves, green chilli, garlic and ginger. Give them a stir and mix in the onion.

Add turmeric and garam masala and fry for 2-3 minutes until the onions turn translucent Add the carrots and peas. Finally, stir in the potatoes, add salt to taste and squeeze in the lemon juice.

Cook covered for 12-15 minutes on low heat.

Once it’s done let it cool down and mash it up a bit if you will use it to fill pastries. Otherwise, it is ready to eat.
 

Chai Chai x Trudy Ann981-1

© 2018 Trudy Ann’s Chai

Email this to someoneShare on FacebookTweet about this on TwitterPin on PinterestShare on YummlyShare on TumblrShare on Google+