Categories Food, Groceries Kosher Foods
Categories Food, Groceries Spice & Seasoning Turmeric, Spice
Categories Food, Groceries Non-GMO Groceries
Frontier Natural Products, Organic, Turmeric Root, Ground, 1.41 oz (40 g)
- USDA Organic
- Non GMO Project Verified
- Freshness Dated
- Certified Organic by QAI
Taste That Makes A Difference
You can feel good about the superior flavor of Frontier seasonings. We source our spices from growers committed to quality, sustainability and ethical trade.
Turmeric has a wonderful, golden-yellow color and a pungent, distinctive aroma. Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, and egg and rice dishes.
Beef and Vegetable Samosas
4 medium new potatoes, cut into 1/2-inch dice
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
1/4 serrano chile, cored and finely chopped*
1 piece (2 inches) fresh ginger, grated
3 large cloves garlic, minced
1/2 pound ground beef
2 cups green peas
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 to 4 cups vegetable oil
1 package large wonton wrappers (about 5 x 5 inches)
1 egg, beaten
1 cup mango chutney
Cook potatoes in salted water until barely tender, about 15 minutes. Drain and cool. Place in mixing bowl. In a heavy dry skillet, heat the fennel seeds, cumin, and turmeric. Cook over medium heat for about 2 minutes, stirring often, until spices are darker in color and fragrant. Add oil, onion, chile, ginger, garlic, and beef. Cook over medium heat until beef is no longer pink. Stir in peas. Cook another minute; season with salt and pepper. Place mixture in bowl with potatoes; stir well and let cool. The recipe can be made a day ahead up to this point.
Place a wonton wrapper on a work surface and fill with about 2 tablespoons filling. Fold over into a triangle and seal with beaten egg. Repeat until you have used all the wonton wrappers. Heat 2 inches of vegetable oil in deep saucepan or fryer. Fry the turnovers one at a time in hot oil for 2 to 4 minutes until golden brown; remove with a slotted spoon to a plate lined with paper towels. Serve at once, with chutney if desired.
*You can add more serrano chile if a hotter filling is desired.