Best Indian Mint Sauce Recipes

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INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE



Indian Lamb Samosas with Fresh Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 2h25m

Number Of Ingredients 20

1 1/4 teaspoons garam masala
1 1/4 teaspoons cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 pounds ground lamb
1/4 teaspoon freshly ground black pepper, divided
1/4 cup freshly chopped cilantro leaves, divided
3 cups fresh mint leaves
1 1/2 teaspoons sugar
1 1/2 tablespoons lemon juice
Oil, for frying
2 cups all-purpose flour
1 3/4 teaspoons salt, divided
6 tablespoons ghee or clarified butter or oil, divided
Cold water as needed, usually about 10 tablespoons
1 cup minced onion, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon plus 1/4 teaspoon minced fresh garlic, divided
3 hot green chiles, such as serrano, seeded and finely minced, divided
1 1/4 teaspoons ground coriander

Steps:

  • Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
  • While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
  • While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
  • Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
  • When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

INDIAN-SPICED STURGEON WITH MINT YOGURT SAUCE



Indian-Spiced Sturgeon with Mint Yogurt Sauce image

Categories     Fish     Ginger     Marinate     Yogurt     Mint     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
Special Equipment
an electric coffee/spice grinder

Steps:

  • Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
  • While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.

INDIAN MINT SAUCE



Indian Mint Sauce image

Just like you get in an Indian Resturant with your starter

Provided by stevepoppitt

Time 10m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Put all the ingredients into a food blender
  • Whiz up until well combined
  • Transfer to a dish and chill in the fridge
  • Enjoy with any indian snack, starter or curry

ENGLISH INDIAN RESTAURANT MINT SAUCE



English Indian Restaurant Mint Sauce image

savoury cold sweet sauce found in British Indian restaurants, used as an accompaniment. It's very moreish and I experimented for ages to arrive at something that is as good as that found in a restaurant.

Provided by MsEVP

Categories     Asian

Time 15m

Yield 4 small cups, 4 serving(s)

Number Of Ingredients 7

400 g plain yogurt
8 teaspoons sugar
1/4 teaspoon chili powder
300 g milk, for thinning
80 g english mint sauce
1 crushed garlic clove
1 inch fresh ginger, skinned & crushed

Steps:

  • Mix all well and leave for at least hour to let flavours meld.

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