Indulge in the warmth and richness of Samosas Curry, where crispy samosas are immersed in a fragrant, spiced gravy. This recipe offers a comforting blend of textures and aromatic spices that make it a perfect dish for any occasion.

Samosas Curry combines the beloved samosas, crispy pastry filled with meat or vegetables, with a luscious tomato-based gravy infused with traditional Indian spices.

Ingredients:

• Frozen meat samosas (6-8 pieces)
• 120ml vegetable oil
• 240ml pre-boiled potatoes, diced
• 4 tablespoons tomato puree
• 1 teaspoon salt
• 1 teaspoon turmeric
• 2 teaspoons Kashmiri chilli powder
• 1 teaspoon black pepper powder
• 2 tablespoons coriander-cumin powder (danya jeera)
• 150g chopped onions
• 3 green cardamom pods
• 1/2 tablespoon whole black peppercorns
• 1 black cardamom pod
• 2 teaspoons whole cumin seeds
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• Fresh coriander leaves, chopped, for garnish
• Fresh green chillies, sliced, for garnish
• 15g ghee
• 250ml water

Instructions:

1. Prepare the Base:
   • Heat 60ml of vegetable oil in a large pan over medium heat. Add chopped onions and sauté until translucent.
   • Add ghee and stir to incorporate.
   • Sprinkle salt, turmeric, Kashmiri chilli powder, and black pepper powder into the pan. Fry for about 30 seconds to release flavours.
   • Stir in coriander-cumin powder (danya jeera) and mix well.
2. Infuse with Aromatics:
   • Add minced garlic, minced ginger, green chillies, and continue to sauté for another minute until fragrant.
3. Create the Flavourful Gravy:
   • Add tomato puree to the pan, stirring constantly. Cook for 3-5 minutes until the mixture thickens and the oil separates.
   • Pour in 250ml of water gradually, stirring to combine and create a smooth gravy.
4. Simmer with Samosas and Potatoes:
   • Gently add frozen meat samosas to the gravy, ensuring they are submerged. Add diced pre-boiled potatoes.
   • Reduce heat to low and simmer gently, covered, for about 30 minutes or until samosas are heated through and potatoes are tender.
5. Finish and Garnish:
   • In a small pan, heat the remaining 60ml of vegetable oil over medium heat. Add whole cumin seeds and fry until they start to crackle and become aromatic.
   • Pour the tempered cumin seeds (tadka) over the curry for added flavour and aroma.
   • Let the curry simmer uncovered for another 10 minutes to allow flavours to meld.
6. Serve:
   • Garnish with fresh chopped coriander leaves and sliced green chillies for a burst of freshness.
   • Serve hot with steamed rice or naan bread, and enjoy the comforting flavours of this Samosas Curry.

Tips for Perfect Samosas Curry:

• Samosa Selection: Choose your favourite frozen meat samosas for this recipe. Vegetable samosas can also be used for a vegetarian option.
• Adjusting Spice: Tailor the amount of Kashmiri chilli powder and green chillies according to your preference for spiciness.
• Simmering Technique: Allow the curry to simmer gently to ensure the samosas absorb the flavours of the gravy without becoming mushy.
• Tempering (Tadka): The addition of tempered cumin seeds (tadka) enhances the curry’s aroma and adds a final layer of flavour.