Google defaults search to “samosa chaat dish,” but hopefully you still land here eventually. You'll have to look elsewhere until I do some testing. If you're looking for a good chana masala recipe to go all out on the chaat-ness toppings (or if you want to try a veg filling), I don't have a recipe of my own. Something more unique than the typical lasagna, yet still in the usual casserole format. This would be a fantastic dish to bring to new parents. You've gotta throw it back in the oven to bring the crispiness back to the tots. This reheats very well, but not in the microwave.

You can make the keema a day or two ahead of time if you don't want to do all the cooking in one day. Most store-bought coriander chutneys are delicious, but if you'd like to make your own, I've gotchoo. I added Amazon affiliate links to some of the harder-to-find ingredients in this post in case you don’t have many options near you. Serve with the remaining fresh cilantro, plain yogurt, coriander chutney and whatever other bonus chaat toppings you like! (For the photos, I added minced red onions, tamarind chutney and sev but normally I'd let everybody top their own servings.)Ī stop at the Indian market (or online) to buy things like bhel sev and tamarind chutney is worth it! I can almost always find coriander chutney and garam masala in my regular grocery store in MN, too. Top with a single layer of tater tots.īake for 40-50 minutes or until the tots are crispy and golden brown.

Transfer the palak keema into a 13x9 (3-quart) casserole dish. Taste and adjust spices, salt and pepper as needed. Stir in the frozen spinach, lemon juice and about half of the chopped cilantro. Simmer on low, covered, about 15-20 minutes or until the tomatoes melt into the stew, stirring occasionally. Repeat with the remaining meat and masala-onions and then combine it all back together.Īdd the tomatoes, tomato paste and sprinkle with just a little more salt. You'll probably need to brown the meat in two batches even with a very large pot, so remove about half of this masala-onion mixture and set it aside.Īdd half the ground meat to the pot, sprinkle with salt and pepper and brown as you combine it thoroughly with the onion mixture. Stir to combine.Īdd the garam masala, cumin, coriander, turmeric and cinnamon and stir to coat everything. Throw in the jalapeño, ginger and garlic and fry for a minute or two until fragrant. I have a whole post on caramelized onions, if you're interested).Ĭlear a space in the pan, adding more ghee or oil there. Be patient - this can take a little while but it really lays the groundwork for all the layers of flavor in this dish. Then add ghee or oil to the pan and give them a pinch of salt or two and cook until they are a medium golden color. Using a big stock pot or Dutch oven, fry onions on medium heat, stirring frequently until they start to caramelize. Salt, to taste (sprinkle salt as you go-it's easier to keep track and not over or under-do it)ġ cup fresh cilantro, chopped (a large bunch or two)ġ package of tater tots (I used Ore Ida, which is technically the one-and-only 'tater tot')ġ cup coriander chutney ( recipe here if you want to make your own!)īhel sev (crunchy Indian chickpea noodle snacks)Ĭhana masala (chickpea stew, Trader Joe's actually makes a decent frozen one if you don't want to make your own)Ĭhop and prep all your ingredients before you start cooking. And then there's a sprinkle of chaat masala, which is a fairy dust spice blend of about a billion different things that change depending on who is making it.Ģ T jalapeños, seeded and minced (approximately two medium peppers) Samosa chaat, in particular, is a chopped-up samosa served with typical chaat toppings: chana masala (chickpea stew), raw onions, fresh cilantro, coriander chutney, tamarind chutney, yogurt and bhel sev (crunchy fried chickpea noodle snacks). By design, chaat has all the qualities that food scientists are trying to mimic when they invent a more addictive potato chip. It involves dressing up something (usually something fried) with all kinds of toppings until it reaches peak snack status of hitting every savory, salty, sweet, spicy, tangy, crunchy, creamy, umami-covered note. It's probably why you're here in the first place! If you're new to samosas, they are Indian fried dough pockets filled with veggies (usually potatoes and peas) or meats (usually a spiced, keema-like mixture with lamb or beef).Ĭhaat is an Indian snack that you'd order from a street vendor or a deli counter somewhere.

Tater tot hot dish