Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot add the panch phoron spice mix and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger.
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For
4
M
I
2
tbsp
Vegetable oil
2
tsp
Panch phoron spice mix
1
Red onion, finely chopped
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Cook along with all of our recipes
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The chutney will keep in the fridge for up to 3 days. Serve the samosa tart on its own or with chutney and salad.
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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot add the panch phoron spice mix and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
tbsp
Vegetable oil
2
tsp
Panch phoron spice mix
1
Red onion, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The chutney will keep in the fridge for up to 3 days. Serve the samosa tart on its own or with chutney and salad.
Only visible to you
Made it?
Cancel
