Beef Samosas

There's a grocery store back home that my mommy and I ALWAYS go to when I'm home.  We love getting lunch there whenever we can.  It's one of those special things we do together - a mother/daughter thing!  :)  I have a few traditional things that I always get when we're there, one of them being the tomato, mozzarella, basil, and red onion paninis.  One of the others?  SAMOSAS!!!  I don't think I had even heard of a samosa until seeing them there.  Now... well, I'm addicted!  They're one of my favorites foods, and not too difficult to make (you just need to have some time!).

They come with a lime cilantro chutney at this place, and I have to say, my mom and I always ask for an extra chutney, just because we're SOOOO addicted to it!  I know that people are either cilantro lovers or cilantro haters, but really, you could make these with another chutney or just skip it!  They're like little meat pies (and can be made with potato instead of beef for a vegetarian or vegan option!).  This is a great option if you're looking for something different than your traditional fare.  Break out of your mold and expand your horizon-taste-buds!!  I don't think you'll be disappointed!

Beef Samosas
1 lb ground beef
1 large onion
1 1/2 - 2 cups frozen peas
3 tbs oil (you can omit the oil and use all butter if you'd like)
2 - 4 tbs butter (you could omit the butter and use all oil for the vegan option!)
3 - 4 cloves garlic (crushed)
1/2 tsp freshly grated ginger (or dried if you prefer)
salt & pepper
1 jalapeno (chopped) or 2 - 3 tsp chili powder
3 - 4 tbs garam masala (or more if you really like the flavor!  We use LOTS!)
1 tsp coriandor
1 - 2 tbs fresh chopped cilantro (optional)

Preheat oven to 350.  (Tip!  While the ingredients are cooking below in the skillet, begin making the dough!  The recipe for the dough is listed below.)

In a large skillet bring either the oil or a few tbs butter to a medium-high heat.  Once heated, toss in the onions, season with some salt and pepper and stir.  After about a minute or two, add in the garlic and the fresh ginger (and jalapeno at this time if you're not using chili powder) and stir.  Cook onions until tender.  Add in ground beef, reseason with salt and pepper.  Add a few tbs of butter, toss in the garam masala, coriandor, and chili powder.  Stir until well incorporated.  Once the beef has fully cooked, add in the peas and cilantro and bring heat down to low.  Simmer until peas are tender.


Take about a 1" ball of dough and roll-out thinly into an oval-like shape.  Place about 1 - 1 1/2 tbs of the samosa filling on one side of the oval.  Fold the other end of the dough over the filling to create a pouch.  Seal the sides by pressing firmly to create a seal.  Repeat this process until all of the filling has been used.

Bake for 10-15 minutes or until  

Samosa "pouch" dough

4 cups flour
1/3+ oil
1/3+ oil

In a bowl, combine all of the ingredients.  Mix until a nice dough forms (you might need to add extra liquid as the recipe indicates).

Cilantro Lime Chutney

1 large bunch cilantro
2 -3 cloves garlic
1/2 - 1 tbs fresh ginger
1 tbs sugar
zest of two limes
juice of 4 smallish limes
a dash of salt

Toss everything into a blender and blend until smooth!  If you end up really liking this sauce, you may need to double this recipe (like I do!!!).

Paneer Balti with Chicken

INDIAN FOOD!!!!  I have to be honest.  My first experience?  Well... not so good.  I had to get-up the courage to try it a second time (which happened to be at a completely different restaurant... in a different city... in a different state.  I think that might have done the trick!).  You have got to like spice though.  :)  Which we here do indeed!

Our great friend Pierce made a FIERCE serving of this a couple months back.  Let's just say - it was LEGIT!  Granted neither of us have been to India to try some delicious grub first-hand, but comparing it to our favorite place here in Austin, we were quite impressed!  We told him we needed the recipe (ASAP), and since that day, Nicholas and I have been talking about making it.  We didn't get the recipe right away.  I have to say...  I "accidentally," but jokingly, bothered Pierce today for the recipe when I saw him, unbeknownst to his present headache at the time.  Whoops...  Sorry, Pierce!!  We got our hands on it, so... that's really what matters.  Right?  :)

This recipe was originally for shrimp, not chicken.  You may decide to use tofu even (in place of the chicken or shrimp, or even in place of the paneer if you can't find any).  I'm not sure where this recipe came from (since it is a scanned copy from a book that doesn't display the title, so sorry I can't give credit to anyone!).  Enjoy!

Paneer Balti with Chicken
1 lb chicken (cubed)
6 oz paneer (cubed)
3 tbs tomato paste
4 tbs plain yogurt
1 1/2 tsp garam masala
1 tsp chili powder
1 tsp garlic (minced or powder)
1 tsp ground coriander
2 tsp dried mango powder
1 tsp salt
1/2 cup butter (or ghee)
1 tbs oil (vegetable, canola, etc)
3 green chilies (fresh, miched)
1/4 cup cilantro (fresh, choppped)
2/3 cup cream

In a bowl, combine the tomato paste, yogurt, chili powder, garlic, coriander, mango powder, and salt in a bowl and set aside.

Cube the paneer and chicken into bit-sized pieces (about 1/2").  Melt butter and vegetable oil in a large saucepan or wok.  Once the butter has melted, turn the burner onto medium heat and add in the cubed paneer and chicken.  Allow to cook for a couple of minutes, to begin absorbing the butter and cooking the ingredients.  After a few minutes, remove the paneer and chicken with a slotted spoon and drain on a paper towel.

Add the tomato spice mixture to the saucepan and stir for a minute.  Add the paneer and chicken back in and stir.  Allow the chicken to fully cook through.  Turn heat to low and add in the chopped peppers and cilantro and stir.  Lastly, add in the cream and allow to simmer until ready to serve.

Serve on a warm bed of rice, with naan bread and chutney, or another delicious Indian dish!  :)