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We hope you got benefit from reading it, now let’s go back to burmese samosa curry with saffron rice recipe. To make burmese samosa curry with saffron rice you need 42 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Burmese samosa curry with saffron rice:
- Get For The Samosa (makes 6 Samosas)
- Provide coriander seeds
- Prepare oil
- You need cumin seeds
- Use asafoetida
- You need ginger paste
- Take green chilli
- Get boiled potato
- Get boiled green peas
- Take coriander-cumin seeds
- Use dried mango powder (amchur)
- Use garam masala
- Get salt to taste
- Provide finely chopped coriander
- Get maida
- Take for making spice powder
- Get whole black peppercorns
- You need coriander powder
- Provide turmeric powder
- Prepare red chilli powder
- Take garam masala
- Use for gravy
- Prepare cooked toovar (arhar) dal
- Provide oil
- Use cumin seeds (jeera)
- You need dried kashmiri red chillies
- Prepare sliced onions
- You need slit green chillies
- You need soaked and boiled brown chick peas (kala chana)
- Use tamarind (imli) pulp
- Take shredded red cabbage
- You need salt to taste
- Get bean sprouts
- Get For Saffron Rice
- Use basmati rice
- You need ginger garlic paste
- Get Salt as per taste
- Use tez patta
- Prepare cardomom
- Get stick dalchini
- Provide cloves
- Use oil
Steps to make Burmese samosa curry with saffron rice:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- 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.
- 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.
- Enjoy this different and delicious Burmese samosa curry with saffron rice
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