Samosa Pizza
White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney
Chef Miles Shorey of Pijja Palace | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
White Korma Sauce:
4 cups sliced sweet onion
2 teaspoons caraway seed
½ teaspoon ground green cardamom
1 teaspoon ground black pepper
½ teaspoon ground black cardamom
1 cup roasted cashew
2 tablespoons ginger-garlic paste
Serrano chile, chopped
½ cup cornstarch, mixed with cold water
1½ cups Greek yogurt
1 ½ cups whole milk
¼ cup butter
Kosher salt
Mint Chutney:
1 bunch cilantro, roughly chopped
½ cup fresh mint leaves
1½ tablespoons ginger-garlic paste
2 serrano chiles
⅛ cup apple cider vinegar
⅛ cup lemon juice
1 tablespoon granulated sugar
2 teaspoons kosher salt
¼ cup blended oil
Samosa Spice:
1 tablespoon ajwain seed
1½ teaspoons ground ginger
2 tablespoons ground cumin
1 tablespoon garam masala
1 tablespoon red chile flake
1 tablespoon fennel seed
1½ tablespoons ground coriander
Tandoori Onion Spice:
1 tablespoon coriander seed, toasted and ground
1 teaspoon black peppercorn, toasted and ground
1 teaspoon green cardamom, toasted and ground
1 teaspoon black cardamom, toasted and ground
1 teaspoon mace, toasted and ground
1 tablespoon ground Kashmiri chile
1 teaspoon ground cinnamon
1½ teaspoons ground cumin
½ teaspoon ground clove
1 teaspoon crushed fenugreek leaves
½ teaspoon ground dried ginger
Tandoori Onions:
Blended oil
Sliced white onions
Kosher salt
Imli Chutney:
150 grams tamarind
300 grams golden raisin
300 grams jaggery powder
Roasted Potatoes:
2 pounds marble gold potatoes
Olive oil
Kosher salt
To Assemble and Serve:
Yield: 1 pizza
Your favorite pizza dough
Shredded mozzarella
Grated parmesan cheese
Blanched sweet peas
Toasted caraway seed
METHOD
For the White Korma Sauce:
In a saucepan over medium heat, bring onion, spices, cashews, ginger-garlic paste, chile, and 4 cups water to a boil. Cover and cook 20 minutes, or until onions have softened. Add cornstarch slurry and cook additional 5 minutes, or until mixture has slightly thickened. Stir in yogurt, milk, and butter. Remove pan from heat and using an immersion blender, blend until smooth. Taste and adjust seasoning with salt. Transfer mixture to an airtight container and refrigerate.
For the Mint Chutney:
In a Vitamix Commercial blender, purée cilantro, mint, ginger-garlic paste, chile, vinegar, lemon juice, sugar, and salt until smooth. Slowly stream in oil and continue blending until mixture is fully emulsified. Taste and adjust seasoning with salt, sugar, and vinegar. Transfer to an airtight container and refrigerate.
For the Samosa Spice:
In a spice grinder, process all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Tandoori Onion Spice:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Tandoori Onions:
Heat and prepare a grill. Add onions and cook until onions are blackened one side. Season with salt, then transfer to a nonreactive container and set aside. In a mixing bowl, add generous amount Tandoori Onion Spice. Stream in enough oil to hydrate, then pour mixture over grilled onions. Let sit 2 hours.
For the Imli Chutney:
In a large pot over medium-high heat, bring all ingredients, 60 grams Tandoori Onion Spice, and 1¾ quarts water to a boil. Cook until liquid is reduced by half. Remove pot from heat and using an immersion blender, blend until smooth. Strain and transfer to an airtight container.
For the Roasted Potatoes:
Heat oven to 350°F. On a sheet tray, toss potatoes with olive oil and salt until evenly coated. Roast 15 minutes, or until potatoes are fork-tender. Let cool, then slice potatoes in half. Season with desired amount Samosa Spice. Set aside.
To Assemble and Serve:
Heat oven to 500°F. In a mixing bowl, toss Tandoori Onion with enough Imli Chutney to evenly coat. On a lightly floured work surface, shape pizza dough to desired size. Top with White Korma Sauce, making sure to leave a ¼-inch border around the edges. Sprinkle mozzarella and parmesan in an even layer, followed by dressed Tandoori Onions, Roasted Potatoes, and peas. Finish with a sprinkle of caraway seeds. Bake until cheese is bubbly and lightly golden brown. Drizzle with Mint Chutney and serve.
