SERVES 8 (MAKES 16) | 1 HOUR 15 MINUTES PLUS COOLING
1 carrot
1 onion
olive oil
2 cloves of garlic
2-inch piece of fresh ginger
1 tablespoon rogan josh curry paste
1 x 15-oz can of chickpeas
3½ oz frozen peas
3½ oz baby spinach
1 bunch of fresh mint (1 oz)
3½ oz paneer cheese
4 sheets of phyllo pastry
1 tablespoon sesame seeds
½ a ripe mango
1 lime
1¼ cups plain yogurt
chili oil
Peel the carrot and onion, chop into ½-inch cubes, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Peel, finely chop and add the garlic and ginger, then cook on low for 20 minutes, stirring regularly. Add the curry paste and fry for 1 minute. Tip in the chickpeas (juices and all), peas and spinach, and cook for 10 minutes, or until the juices have evaporated. Roughly mash and season to perfection with sea salt and black pepper. Pick the mint leaves, then finely chop with the paneer and stir through. Leave to cool.
Preheat the oven to 400°F. Lay a clean damp kitchen towel out flat on a work surface, then place a sheet of phyllo on top and cut into 4 strips. Brush the edges of each strip lightly with water, then spoon 1 heaping tablespoon of filling into the bottom corner of each. Fold diagonally up to create triangle shapes, then roll and fold up the samosas, tucking in the sides and pressing lightly to seal as you go (it doesn’t matter if they’re a bit untidy – you’ll get better as you go), and repeat. Brush with olive oil and sprinkle with sesame seeds, dividing them between oiled baking sheets. Bake for 20 minutes, or until golden and crisp.
Peel and pit the mango, then whiz in a blender with the lime juice. Ripple with the yogurt and a little chili oil, to taste.
Nice served hot, or even cold as part of a packed lunch with a salad.
Sometimes I like to sprinkle the phyllo with garam masala before rolling up for an extra kick – super-tasty!
