- 1 average yellow onion chopped
- 2 cloves garlic chopped finely
- 1 tsp mustard seeds
- 2 tsp curry powder
- 2 tsp ground cumin
- 2 tsp cumin seeds
- 1 cup cold pressed olive oil
- 1 medium tomato finely chopped
- 1 large carrot coarsely chopped
- 1-2 cups frozen peas
- 7-8 large potatoes, cut into small cubes
- 1/2 tsp crushed red chili pepper
- salt to taste
- 5 medium button mushrooms, sliced
- 2 cups water
In a large skillet pour olive oil and add mustard seeds, heat the oil on medium small setting until the seeds start to pop (cover with lid for that to start faster). When the mustard seeds start popping, add cumin seeds and fry for about 10-20 sec. Then add ground cumin, crushed red chili pepper, curry powder, garlic and onion; mix well and saute until golden. While sauteing, add carrots, mushrooms and tomato, mix well, cover with lid. When the onion turns golden, add potatoes and frozen peas, salt to taste and pour water (water should be enough to almost cover all ingredients).
Mix well, bring to boil, then reduce the setting to about 4 or 5, cover with lid and leave for about 20 min. Cooking for 20 minutes will make the potatoes very soft and easy to mash - although no mashing is needed, I like to do it slightly, as this creates a smooth samosa-like mix. Serve with any veggies you like or just eat on its own.
This amount of ingredients would easily make enough "loose" samosas for 4 people.
FULL recipe with pictures and details is here!
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