Paneer Jalfrezi Samosas

Name: Paneer Jalfrezi Samosas
Yield: 12 servings
Cuisine: Indian
Ingredients: 50 gms onion, thinly sliced; 2-3 green chiles, thinly sliced; 1/4 green pepper, thinly sliced; 1/4 red pepper; 2 cloves garlic, crushed; 1/2 inch ginger, thinly sliced; 1 medium tomato, diced; 2 tbsp ghee; 1/4 tsp cumin seeds; pinch hing; 1/2 tsp ground coriander; 1/2 tsp degghi mirch; 1/2 tsp garam masala; 1/8 tsp turmeric powder; 1 tsp crushed fenugreek leaves; 200 grams paneer; 1 cup Flour/Maida; pinch Ajwain; to taste Salt; 1 tsp Olive oil

Anadi Misra @cook_18388442

#partyfood #anadi

Samosas are the ultimate party snacks and these delicious bundles of joy are full of a Paneer Jalfrezi inspired concoction. Full of peppers, onions and fragrant spices and soft, delicious warm cubes of paneer. These mini samosas will be the star of every party and are amazingly easy to make. Making them in the oven, keeps them light and fluffy so you can have double the fun.

And the amazing thing about the Paneer filling is if you have leftovers, you can easily pair it with roti, paratha or pulao and enjoy it for dinner. I know that is what I’m going to do. So what are you waiting for? The recipe is right here, let's have some fun!

#partyfood #anadi

Anadi Misra @cook_18388442

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Ingredients

12 servings

50 gmsonion, thinly sliced
2-3green chiles, thinly sliced
1/4green pepper, thinly sliced
1/4red pepper
2 clovesgarlic, crushed
1/2 inchginger, thinly sliced
1medium tomato, diced
2 tbspghee
1/4 tspcumin seeds
pinchhing
1/2 tspground coriander
1/2 tspdegghi mirch
1/2 tspgaram masala
1/8 tspturmeric powder
1 tspcrushed fenugreek leaves
200 gramspaneer
1 cupFlour/Maida
pinchAjwain
to tasteSalt
1 tspOlive oil

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Steps

1

Heat up the ghee on medium heat and add the cumin and hing. Cook for 45 seconds or until golden brown.
2

Add in the onions and the green chiles. Cook for 2-3 minutes. Add a pinch of salt to cook down the onions.
3

Add the peppers, ginger, and garlic and mix well.
4

After 2 minutes, add the tomatoes and salt to taste. Add the ground coriander, deghi mirch, garam masala, turmeric, fenugreek leaves.
5

As the tomatoes cook down, keep stirring to avoid any sticking. If the mixture gets dry, add 1-2 tsp of water.
6

Continue cooking until the oil is released and in the meanwhile, cut the paneer in 1/4 inch cubes
7

Add the paneer and mix well. Continue cooking for 2-3 minutes until warmed through and garnish with cilantro
8

Transfer mixture to a bowl and refrigerate for at least 1 hour, or until completely cooled down. In the meanwhile, prepare the dough and preheat over at 425.
9

Measure flour in a bowl and add ajwain, olive oil and knead with water until dough is soft and supple. Cover with a damp cloth and let rest at room temperature for at least 10 minutes.
10

Divide dough into 12 equal parts, rolling out each dough into a 5-inch thin disk
11

Using a knife, cut from the center of the dough until the edge, and wet the edges with some water. Pick up one edge and place it 1/4 of the way up the other edge, making a cone. Press to ensure the edges stick.
12

Scoop out roughly 1-2 T of Paneer mixture and add to the cone, Fold the edges of the samosa, making sure to overlap the fold down the center such that once sealed, the samosa can stand. Repeat the same process for the remaining dough and samosa.
13

Prepare a baking sheet with parchment paper and lightly oil the surface. Add samosas to the pan and cook in the oven for 25-30 minutes or until golden brown and crispy. Make sure to turn the samosas ever 5-6 minutes. Enjoy hot with your favourite sauce or chutney.