If you know me, then you know I LOVE Indian food. If I could, I would eat it every night! So when I came across this recipe for a Samosa casserole, I just had to make it! The recipe below is based off of the one on the vegetarian times website (see it
here). I have modified a few things in my recipe to suit my tastes, but you may prefer to use the original.
Indian Samosa Casserole Recipe
Crust
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- ¼ tsp. salt
- 2 Tbsp vegetable oil
Filling
- 2 Tbs. yellow mustard seeds
- 2 tsp. curry powder
- 2 tsp. ground ginger
- 1 tsp. ground cumin
- 1/4 tsp. red pepper flakes (optional)
- 5 medium potatoes, peeled and quartered (1 ¼ lb.)--I used closer to 2 lbs
- 1 ½ tsp. vegetable oil
- 1 large onion, diced (~1.5 cup)
- 1 large carrot, diced (~1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 cup frozen peas
- 1 cup low-sodium vegetable broth
- 2 tsp. agave nectar or sugar
- 2 Tbsp milk
1. To make crust: Preheat oven to 375°F. Whisk together flours and salt
in bowl. Stir in oil and then add 6 to 10 Tbsp cold water until dough holds together. Shape into ball, cover with
damp towel, and set aside.
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| Crust dough |
2. To make filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in a small bowl and set aside.
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| Seasonings |
3. Cook potatoes in boiling salted water for about 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
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| Potatoes mashed |
4. Heat the oil in a skillet over medium heat. Add onion, carrot, and garlic,
and sauté 5 minutes, or until carrot is tender. Move onion mixture to
side of pan, and add mustard seed mixture in center. Toast for about 30 seconds.
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| Toasting seasoning |
5.
Stir in frozen peas and broth. Fold onion mixture into potato mixture; stir in
agave nectar or sugar and season with salt and pepper to taste.
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| Mixing the onions, carrots, and pea mixture into the mashed potatoes. |
6. Spread filling into a
9-inch pie pan and set aside.
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| Filling spread in pie pan |
7. Roll out crust dough to 11-inch circle on a lightly floured work surface. Cover filling with dough and crimp edges with fingers. Cut X in center to
vent steam and lightly brush with milk just before baking.
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| Filling covered with crust dough. |
8. Place pie on baking
sheet to catch any potential bubbling over and bake 40 to 50 minutes, or until crust is golden. Let stand 5
minutes before serving.
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| Cooked until the crust was golden brown |
9. I topped it with a tamarind-date sauce I bought from an Indian grocery store. Yum!
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| Delicious! |
Let me know if you make this and how it turned out!
