Potato & Broccolini Samosas

with Coconut Lentils & Yogurt Sauce

55 MIN

3 Servings

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From the Test Kitchen

Savory samosas and spiced lentils are much-loved dishes in north India. In our samosas' filling, sautéed broccolini and potato are combined with sweet chili sauce, for a delicate sweetness that contrasts with the warming spices in the coconut milk-stewed lentils. We're using a variety known as crimson lentils, which break down as they cook—creating a thick, creamy bed for the samosas. Served on the side, a cilantro-yogurt sauce offers a cooling touch in each bite.

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potato. Peel and mince the garlic. Quarter the lime. Cut off and discard the bottom inch of the broccolini stems; finely chop. Peel and small dice the onion. Finely chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

2 Start the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat.

3 Cook the lentils:

While the potato cooks, using your fingers, inspect the lentils for any pebbles; discard the pebbles. Rinse the lentils and drain thoroughly. In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the lentils, ⅓ of the garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until toasted and fragrant. Add the coconut milk (shaking the can just before opening) and 1 ½ cups of water. Heat to boiling on high.

Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 24 to 26 minutes, or until tender. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside in a warm place.

4 Finish the filling:

Add the broccolini, onion and remaining garlic to the pan of cooked potato; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until slightly softened and fragrant. Add the sweet chili sauce and ¼ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the potato is tender and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

5 Assemble & bake the samosas:

Lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a work surface. Spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling). Using your fingers, working 1 at a time, lightly moisten the edges of the wrappers with water; fold in half over the filling. Using a fork, firmly press down on the edges to crimp and seal completely. Transfer to the prepared sheet pan.

Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown. Remove from the oven. Let stand for at least 2 minutes.

6 Make the yogurt sauce & plate your dish:

While the samosas bake, in a bowl, combine the yogurt, cilantro and the juice of the remaining lime wedges. Stir to thoroughly combine and season with salt and pepper to taste. Divide ⅔ of the cooked lentils and baked samosas between 2 dishes (you will have extra). Garnish with the mint (tearing the leaves just before adding). Serve with the yogurt sauce on the side. Enjoy!