Paneer Jalfrezi Samosas Recipe by Anadi Misra
Cooking Instructions 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. 1 Heat up the ghee on medium heat and add the cumin and hing. Cook for 45 seconds or until golden brown. 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. 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. 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. 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. 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 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 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. 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. 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 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. 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. 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. 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. 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