Mini Dal Samosa Curry/Sabzi Recipe
Delight your taste buds with this vibrant and flavorful Mini Dal Samosa Curry. Perfect for a sumptuous lunch or dinner, this dish combines the rich, aromatic spices of North Indian cuisine with the crispy, savory goodness of mini samosas. Ideal for serving with soft Phulka, Tawa Paratha, or fragrant Jeera Rice, this curry is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Whole Black Peppercorns | 6 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 3 |
| Mace (Javitri) | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Black Cardamom (Badi Elaichi) | 1 |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Mini Samosas | 6 |
| Cashew Nuts | 15 |
| Green Chilli | 1 |
| Onion (roughly chopped) | 1 |
| Tomato (roughly chopped) | 2 |
| Ginger (grated) | 1/2 inch |
| Sugar | 1/2 teaspoon |
| Fresh Cream | 1 tablespoon |
| Sunflower Oil | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Sodium | 250 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 5 minutes |
| Cooking | 30 minutes |
| Total | 35 minutes |
Instructions
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Prepare the Gravy: Start by heating 2 tablespoons of sunflower oil in a heavy-bottomed pan over medium flame. Once the oil is hot, add the cardamom, black peppercorns, cloves, cinnamon stick, mace, and bay leaf. Sauté these spices for a few seconds until they release their aromatic flavors.
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Add Vegetables: Next, add the cashew nuts, green chilli, grated ginger, chopped onion, and roughly chopped tomatoes to the pan. Stir well to combine all the ingredients.
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Cooking the Mixture: Pour in 1/2 cup of water and season with salt to taste. Cover the pan and let the mixture boil until the onions and tomatoes soften, approximately 10-15 minutes. Once softened, turn off the flame and allow the mixture to cool.
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Blend the Mixture: Once the mixture has cooled, transfer it to a blender and blend until smooth. If you prefer a finer texture, strain the paste to remove any larger pieces, though this step is optional.
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Cook the Gravy: In the same heavy-bottomed pan, heat 1 tablespoon of oil and add the black cardamom. When the spices release their aroma, add the blended tomato and onion mixture.
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Season the Gravy: Mix in the Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, and crushed kasuri methi. Stir everything well and let it simmer on low flame for 10 minutes.
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Final Touches: Add the fresh cream and sugar to the gravy, stirring well to combine. Allow it to simmer for a few more minutes.
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Add Samosas: Gently fold in the mini samosas, ensuring they are well coated with the flavorful gravy. Important: Add the samosas to the gravy only one hour before serving to prevent them from becoming soggy.
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Serve: Present the Mini Dal Samosa Curry alongside hot Phulka, Tawa Paratha, or Jeera Rice. A side of Kachumber Salad made with fresh cucumber, onion, and tomatoes complements this meal beautifully.
This Mini Dal Samosa Curry is not only delightful to the palate but also an impressive dish to serve at gatherings or family meals. The combination of spices brings warmth and comfort, making it a perfect choice for a cozy lunch or dinner. Enjoy this delectable North Indian recipe and savor every bite!
