Samosas with Indian tomato sauce
These pea and potato samosas are served up with a delicious tomato kasundi - a spiced Indian tomato sauce that will be a perfect addition to your condiments.
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|1 packet||Puff pastry|
|2 cups||Potatoes, (finely diced peeled potato)|
|2 tbsp||Vegetable oil|
|1 tsp||Cumin seeds|
|1 tsp||Chilli powder|
|3 tsp||Curry powder|
|½ cup||Frozen peas|
|1 to taste||Salt|
Indian tomato sauce - kassundi (makes 2 cups)
|1½ tbsp||Vegetable oil|
|1 tbsp||Ground tumeric|
|2 tsp||Ground chilli|
|1 tbsp||Ground cumin|
|1 tbsp||Root ginger|
|130 ml||Malt vinegar|
|1 kg||Tomato, (ripe tomatoes or 2 x 400g of good quality tinned tomatoes)|
|½ cup||Brown sugar|
|1 to taste||Salt|
- To make the samosas; defrost the pastry sheets and set aside.
- Boil the potato in salted water then drain.
- Heat a fry pan, add the oil then the garlic(crushed), onion(finely diced), cumin, chilli and curry powder until the onion is soft. Add the potato and frozen peas and cook until the peas are soft. Salt to taste.
- Cut the pastry into 15cm circles then cut each circle in half. For each samosa, brush the edge with water then make a cone shape around your finger. Seal the edge and put in the filling then press the two edges together to seal. Repeat. Brush with beaten egg.
- Preheat the oven to 200 degC. Lightly grease an oven tray and arrange the samosas then bake approximately 15-20 minutes or until golden.
- To make the sauce; heat the oil in a saucepan then add the turmeric, chilli, cumin, chilli, ginger(finely chopped) and garlic(finely chopped). Stir over a gentle heat for 5 minutes.
- Add the onion(finely chopped) and the vinegar then the tomatoes and sugar. Stir all together and simmer for 1¼ hours, stirring occasionally. Add salt to taste. Pour into sterilised jars or keep in the fridge.