A fragrant, spiced cauliflower filling for samosas, warmly spiced with cumin, coriander, and garam masala.
8 steps, about 30 minutes start to finish.
Finely chop the cauliflower and onion.
Melt the butter in a skillet over medium heat. Add the cumin seeds and cook for 30 seconds until fragrant.
Add the onion and cook for 5 minutes until softened.
Add the ginger and cook for 1 minute. Then add the finely chopped cauliflower.
Season with salt, coriander, garam masala, ground cumin, and red chili flakes. Stir to combine.
Cook, stirring occasionally, for 8–10 minutes until the cauliflower is tender.
Remove from heat and stir in the fresh cilantro. Taste and adjust seasoning.
Let the filling cool completely before using in samosas.
“The filling must be fully cooled before filling the samosa wrappers, or the wrappers will become soggy.”
