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Burmese samosa curry with saffron rice
Burmese samosa curry with saffron rice

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We hope you got insight from reading it, now let’s go back to burmese samosa curry with saffron rice recipe. You can have burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Burmese samosa curry with saffron rice:
  1. Get For The Samosa (makes 6 Samosas)
  2. Provide coriander seeds
  3. You need oil
  4. Take cumin seeds
  5. Provide asafoetida
  6. Prepare ginger paste
  7. You need green chilli
  8. Prepare boiled potato
  9. You need boiled green peas
  10. Take coriander-cumin seeds
  11. Take dried mango powder (amchur)
  12. Get garam masala
  13. Use salt to taste
  14. Take finely chopped coriander
  15. Provide maida
  16. Use for making spice powder
  17. Take whole black peppercorns
  18. You need coriander powder
  19. Use turmeric powder
  20. Provide red chilli powder
  21. Get garam masala
  22. You need for gravy
  23. You need cooked toovar (arhar) dal
  24. Use oil
  25. Prepare cumin seeds (jeera)
  26. Prepare dried kashmiri red chillies
  27. Use sliced onions
  28. Get slit green chillies
  29. Use soaked and boiled brown chick peas (kala chana)
  30. Use tamarind (imli) pulp
  31. Prepare shredded red cabbage
  32. Provide salt to taste
  33. Provide bean sprouts
  34. Provide For Saffron Rice
  35. Prepare basmati rice
  36. Get ginger garlic paste
  37. Prepare Salt as per taste
  38. You need tez patta
  39. Prepare cardomom
  40. Prepare stick dalchini
  41. Get cloves
  42. Use oil
Steps to make Burmese samosa curry with saffron rice:
  1. FOR SAMOSA heat a broad non-stick pan, add the coriander seeds and dry roast on a medium flame for 1 minute.Crush the coriander seeds to a coarse mixture using a mortal-pestle and keep aside.Heat the oil in a broad non-stick pan, add the cumin seeds and allow it to crackle.
  2. Once the seeds crackle, add the coarsely crushed coriander and asafoetida and sauté on a medium flame for a few seconds.Add the ginger paste, green-chilli paste and turmeric powder and sauté on a medium flame for a few more seconds.
  3. Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the coriander and mix well. Keep aside.
  4. Knead soft dough of maida by adding oil and salt for samosa cover.make round with rolling pin and cut into 2 PCs from centre to make cone and add the ready samosa stuffing and seal it from top.
  5. Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides.
  6. For making Gravy. Boil and Whisk the toovar dal thoroughly and keep aside. - Heat the oil in a deep non-stick pan, add the cumin seeds and kashmiri red chillies and allow it to crackle. - Once the seeds crackle, add the onions and sauté on a medium flame for 1 minute or till they turn light brown in colour.
  7. Add 2 tsp of the prepared spice powder and sauté on a medium flame for 1 minute.Add 3 cups of water, boiled kala chana, and boiled sprouts,toovar dal and tamarind pulp, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
  8. Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
  9. For saffron rice. Soak basmati rice for 30 minutes and boil it by adding salt and oil when it is 80% cooked drain the whole water and keep aside.Heat pan add oil and add jeera, tez patta,clove,cardomon,and next add ginger garlic paste saute until raw smell goes and next add onion fry till it becomes brown.
  10. Take a cup of warm milk and add saffron and next add boiled rice and saute it nicely and add saffron milk from top and mix well and cover with foil paper from top of pan and keep the rice to cook for 5 minutes.
  11. Enjoy this different and delicious Burmese samosa curry with saffron rice

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