Samose ki Subzi Recipe - Samosas broken and added to a flavourful gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Punjabi samosas, Oil(ऑइल)

Cuisine : Punjabi

Course : Main Course_Veg

Samose ki Subzi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Samose ki Subzi Recipe - How to make Samose ki Subzi


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Punjabi samosas 4

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Dried red chillies broken3

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped1 tablespoon

  • Garlic finely chopped1 tablespoon

  • Red tomatoes finely chopped6-8 medium

  • Turmeric powder 1/4 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped2 tablespoons

  • A fresh coriander sprig for garnishing


Step 1

Heat oil in a non-stick pan, add asafoetida, dried red chillies and cumin seeds and saute till fragrant.

Step 2

Add ginger and garlic and sauté for 1-2 minutes. Add tomatoes and cook for 6-8 minutes or till tomatoes become pulpy.

Step 3

Add turmeric powder, Kashmiri red chilli powder and salt and saute for 1-2 minutes. Add 3 cups of water and cook till the gravy comes to a boil.

Step 4

Break the samosas into big pieces, add to the gravy and mix lightly.

Step 5

Add coriander leaves, mix and simmer for 1-2 minutes.

Step 6

Transfer into a serving bowl, garnish with a coriander sprig and serve hot.

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