TruePlayerFlavor

Tag: garam masala

  • Vegetable Samosas

    These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.

    3-4 Potatoes (peeled, boiled & mashed)
    1 Cup green peas (boiled)
    1-2 Jalapenos (finely chopped)
    1/2 Tsp ginger (crushed)
    1/4 Tbsp coriander
    1/4 Tsp cumin
    1/4 Tsp paprika
    1/2 Tsp garam masala
    1/4 Tsp salt to taste
    1/4 Tsp chili powder
    1 Tbsp unsalted butter
    1 Package of 2 sheets frozen puffed pastry

    Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.

    Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.

    Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.

  • Chicken Masala with Cashews

    1 Cup plain non-fat Greek yogurt (or regular)
    1/2 Cup coarsely chopped fresh cilantro
    3 Tbsp olive oil
    1 Tbsp garam masala
    1 Tsp coarse kosher salt
    1 Large garlic clove, pressed
    1/2 Cup roasted, unsalted cashews
    1 Roasting chicken, or 2 breasts, 2 thighs, 2 drum sticks (all bone-in)
    1 Large onion, cut into 1/4 inch rings

    For the yogurt option, you can use whatever your prefer. We used non-fat Greek, and you can learn more about the specifics here.

    Combine yogurt, cilantro, olive oil, garam masala, salt and garlic in medium to large rectangular pan or glass dish. Remove skin from chicken and trim extra fat. Add chicken to marinade one piece at a time, take care to coat each piece thoroughly. Cover and refrigerate for 2 + hours.

    Preheat oven to 400 and place onion rings on the bottom of a freshly oiled roasting pan and place individual pieces of chicken on top of the rings, spread evenly. Discard remaining marinade. Roast chicken for 50 minutes; serve chicken on top of onion rings from the pan.