I’ve been learning to cook all sorts of Indian recipes lately. The samosa are store bought, cuz who has time for that. Everything else is made from scratch. I’ll probably get around to makeing my own samosas too, some day.

Will post recipes if anyone is interested. ^^

  • d3Xt3r@lemmy.nz
    4·
    10 months ago

    Nice that looks yum! Care to share the recipe for the Tofu Makhani please?

    Btw if you do have some time/patience though, I’d recommed you try making some filo pastry samosas, they’re super easy to make with filo instead of the traditional way. And if you’ve got an air fryer it takes only about 5 mins per batch to cook them, you don’t even need much oil and they come out super crispy!

    I follow this recipe but cut down the time even further by cooking my potatoes in the microwave (which takes only 4-5 minutes), then saute it for a couple of minutes with the spices and onions, and bam, filling is done.

    • enkers@sh.itjust.worksOP
      3·
      10 months ago

      Sure! This is the recipe I use, with a few minor changes: https://ministryofcurry.com/malai-kofta-instant-pot

      1. Use vegan butter, not ghee (obviously? Lol :)
      2. I use canned roma tomatoes. One small can or half a big one. So ~4-500ml
      3. Sub veg balls for uncooked firm tofu. You could get fancy with this and bake it before hand, but the sauce is pretty flavourful so it’s not necessary. If you want to go real fancy, I’ve been thinking some sort of tandoori tofu would be extra yummy.
      4. If you don’t have kashmiri chili, you can sub cayene and sweet paprika. Mix it 2:1, and replace with the same volume.
      5. The fenugreek leaves are non-negotiable. Find an Indian store or buy online.
      6. If you stick the can of coconut milk in the fridge, the cream will firm up making it easier to separate.

      Thanks for the samosa recipe! I’ll have to check it out! Is filo typically vegan, or do I have to look especially for vegan filo?

      • d3Xt3r@lemmy.nz
        2·
        10 months ago

        Thanks, that’s an easy recipe! I always keep a big bag of dried fenugreek leaves that I use in dals, curries and even noodles (to make them a bit healthier and add some fibre to my diet). :)

        Filo is typically vegan, it’s just flour + vegetable oil + water + salt. But wouldn’t hurt to check the ingredients if you’re buying for the first time, in case they’re using egg or something (not that I’ve come across such a brand but who knows…)

        • enkers@sh.itjust.worksOP
          2·
          10 months ago

          Right? It’s like ⅓ the effort of the aloo gobi, and so frickin good. I just added it to my repertoire recently, but its definitely earned a regular spot.

          Good to know about the filo. I check pretty much everything anyways, but nice to know I don’t have to specifically search for a vegan version. ^^