Samosas with Indian tomato sauce

Samosas with Indian tomato sauce. Photo / Babiche Martens

Serves 4

Samosas
1 packet of pre-rolled puff pastry sheets
2 cups finely diced peeled potato
2 Tbs vegetable oil
3 cloves garlic, crushed
1 medium onion, finely diced
1 tsp cumin seeds
1 tsp chilli powder
3 tsp curry powder
1/2 cup frozen peas
Salt
1 egg

Indian tomato sauce - kassundi (makes 2 cups)
1 1/2 Tbs vegetable oil
1 Tbs ground turmeric
2 tsp ground chilli
1 Tbs ground cumin
1 Tbs fresh ginger, finely chopped
1 Tbs fresh garlic, finely chopped
2 medium onions, finely chopped
130ml malt vinegar
1kg ripe tomatoes, diced or use 2 x 400g tins of good quality tomatoes
1/2 cup brown sugar
Salt

1 To make the samosas; defrost the pastry sheets and set aside.

2 Boil the potato in salted water then drain.

3 Heat a fry pan, add the oil then the garlic, onion, cumin, chilli and curry powder until the onion is soft. Add the potato and frozen peas and cook until the peas are soft. Salt to taste.

4 Cut the pastry into 15cm circles then cut each circle in half. For each samosa, brush the edge with water then make a cone shape around your finger. Seal the edge and put in the filling then press the two edges together to seal. Repeat. Brush with beaten egg.

5 Preheat the oven to 200C. Lightly grease an oven tray and arrange the samosas then bake approximately 15-20 minutes or until golden.

6 To make the sauce; heat the oil in a saucepan then add the turmeric, chilli, cumin, chilli, ginger and garlic. Stir over a gentle heat for 5 minutes.

7 Add the onion and the vinegar then the tomatoes and sugar. Stir all together and simmer for 1 1/4 hours, stirring occasionally. Add salt to taste. Pour into sterilised jars or keep in the fridge.