Indian Samosa Casserole

If you know me, then you know I LOVE Indian food.  If I could, I would eat it every night! So when I came across this recipe for a Samosa casserole, I just had to make it! The recipe below is based off of the one on the vegetarian times website (see it here). I have modified a few things in my recipe to suit my tastes, but you may prefer to use the original.

Indian Samosa Casserole Recipe

Crust

• ½ cup all-purpose flour
• ½ cup whole-wheat flour
• ¼ tsp. salt
• 2 Tbsp vegetable oil

Filling

• 2 Tbs. yellow mustard seeds
• 2 tsp. curry powder
• 2 tsp. ground ginger
• 1 tsp. ground cumin
• 1/4 tsp. red pepper flakes (optional)
• 5 medium potatoes, peeled and quartered (1 ¼ lb.)--I used closer to 2 lbs
• 1 ½ tsp. vegetable oil
• 1 large onion, diced (~1.5 cup)
• 1 large carrot, diced (~1 cup)
• 3 cloves garlic, minced (1 Tbs.)
• 1 cup frozen peas
• 1 cup low-sodium vegetable broth
• 2 tsp. agave nectar or sugar
• 2 Tbsp milk

1. To make crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil and then add 6 to 10 Tbsp cold water  until dough holds together. Shape into ball, cover with damp towel, and set aside.

Crust dough

2. To make filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in a small bowl and set aside.

Seasonings

 3. Cook potatoes in boiling salted water for about 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

Potatoes mashed

4. Heat the oil in a skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast for about 30 seconds.

Toasting seasoning

5. Stir in frozen peas and broth. Fold onion mixture into potato mixture; stir in agave nectar or sugar and season with salt and pepper to taste.
 

Mixing the onions, carrots, and pea mixture into the mashed potatoes.

 6. Spread filling into a 9-inch pie pan and set aside.

Filling spread in pie pan

7. Roll out crust dough to 11-inch circle on a lightly floured work surface. Cover filling with dough and crimp edges with fingers. Cut X in center to vent steam and lightly brush with milk just before baking.

Filling covered with crust dough.

8. Place pie on baking sheet to catch any potential bubbling over and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

Cooked until the crust was golden brown

 9. I topped it with a tamarind-date sauce I bought from an Indian grocery store.  Yum!

Delicious!

Let me know if you make this and how it turned out!