How to make 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.

You can also find more Main Course_Veg recipes like Garlic Corn Mashed Potatoes, Dudhi Ja Kofta, Parval and Pumpkin Subzi, Parwal Soya Keema. Or try out these recipes from Punjabi Cuisine like Methi Malai Chicken Keema, Punjabi Sookhi Urad Dal, Dhoda, Rasgulla Delight.

Samose ki Subzi Recipe Card

Samose ki Subzi

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Samose ki Subzi

  • Punjabi samosas 4

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Dried red chillies broken 3

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Red tomatoes finely chopped 6-8 medium

  • Turmeric powder 1/4 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 2 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.