Make Anjula Devi’s Samosas

PREP: 15 Minutes

COOK: 35 Minutes

SERVES: 4-6

These samosas are so delicious that you’ll definitely want to eat more than two at a time.

I know that paneer can be bought in most supermarkets these days but try making your own. I know what you may be thinking ? but actually it really is easy so please give it a go…

Ingredients
1 litre of full fat milk (you can use semi skimmed for a healthy version)
1/2 tsp of fresh Lemon juice
1/2 cup of warm water

Method for Paneer

Pour the milk into a saucepan and bring up to the boil. As the milk comes up to the boil reduce to a simmer. Then mix the lemon juice and warm water together and add to the milk.

Stir continuously until the milk begins to curdle then remove from the heat and strain through a muslin cloth.

Now for the rest of the samosa filling.
This list will hopefully get you feeling either very excited about making the recipe.or you’ll simply feel hungry ?

Ingredients for filling

1 medium size banana shallot
1 clove of garlic
1 small piece of ginger
1/4 tsp of lovage seeds
1/4 tsp of aniseed seeds
1/2 tsp coriander seeds
1/4 tsp black peppercorns
1 or two fresh finger green chillies
4 fresh curry leaves
Salt to taste
1/2 tsp of pomegranate powder
1 small bunch of fresh coriander
1 tsp garam masala
10 Asparagus Tips
Fresh fenugreek leaves (if you can’t find fresh leaves than use the dried ones)

Method

Don’t miss this step! Dry roast all your spices and then using Mr Pestle and Mrs Mortar just roughly pound and set aside.  

Cut and sauté the shallot in some vegetable oil until translucent, add the chopped ginger followed by the garlic and green chillies. Add the dry spices, and cook for a further 5 minutes.

Now add the asparagus and cook for a few minutes. Remember that you want to keep the asparagus firm having a lovely juicy bite. Add the fresh fenugreek and remove from the pan.

Now add your homemade paneer and give it a good stir. Add in the fresh coriander. Leave to cool.

Once theixture has cooled.you are ready to fill your samosas. You can either use filo pastry or you can get some fantastic samosa pastry from most Indian grocery stores.

Enjoy the samosas with a mint & coriander chutney. Just take a bunch of mint and coriander and pound in the pestle & mortar. Add a tsp of tamarind paste and a tsp of jaggery (unrefined sugar cane – brown sugar is also OK) and salt & pepper to taste. Or if you are feeling lazy you an just add all these ingredients to a blender and blend till you get it get it as smooth as you like!