1 hr 30 mins
- Bay Leaf – 1
- Cinnamon Stick – 1 inch piece
- Cardamom – 2
- Whole Cloves – 2
- Onion – 1 large, finely chopped
- Ginger – 2 tsp, minced
- Garlic – 2 tsp, minced
- Green Chilies – finely chopped
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – to taste
- Salt – to taste
- Coriander Powder – 2 tsp
- Cumin Powder – 1 tsp
- Ground (Minced) Meat – 250gm or +Vegetables of your interest (Carrot,Beans,cabbage,beetroot,peas)
- Frozen Green Peas – 1/2 cup
- Water – 1/2 cup or little more
- Cilantro – finely chopped for garnishing
- Oil for frying
- Maida / White Flour
For Masala Mix,
1. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds in 2 tbs oil.
2. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
3. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
4. Add Green Chilies and mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.
5. Remove cover and continue to cook until oil starts to separate from the mixture again.
6. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well and switch off stove.
So our masala mix is ready now :)
In Pressure cooker,
1. First chop the potatoes and cook for two whistle with minimum water, little salt and turmeric. After 2 whistles remove pressure cooker from heat and allow the pressure to go down before opening the lid.Drain the water and smash the potatoes.
2. Next add the chopped meat in the cooker and cook for two whistle. (Add little water to the cooker, as more water will be coming from the meat). After 2 whistles remove pressure cooker from heat and allow the pressure to go down before opening the lid.Drain the water mince the meat in mixi for 2 min.
Add the smashed potatoes and minced meat to masala mix to a pan and garnish with fresh Cilantro.
To make Crust:
Whisk together plain flour / maida and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside for 20 mins. Roll out Crust dough to 11-inch circle on floured work surface.
I used the dumpling mould dough to make the samosa (see pics in right- Fresh).
Heat Oil in a medium non-stick pan on medium heatServe with tomato sauce or any chutney you love.