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Indian Curry With Pakoras

Veggie.Lover's picture
  Vegetable oil/Butter 2 Tablespoon
  Pomegranate seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon (Whole Cumin Seeds)
  Coriander seeds 1 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Grated fresh ginger 1⁄2 Teaspoon
  Fresh tomatoes 2 , chopped
  Unflavored yogurt 2 Cup (32 tbs)
  Chickpea flour 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
For pakoras
  Chickpea flour 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Ajwain seeds 1⁄4 Teaspoon
  Baking soda 1 Pinch
  Water 3⁄4 Cup (12 tbs)
  Chopped fresh spinach 4 Ounce
  Vegetable oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Heat vegetable oil or butter in heavy 3-quart saucepan. Add pomegranate seeds, cumin, coriander, turmeric and ginger. Saute over low heat until browned. Add tomatoes and cook briefly.
In a small bowl, stir together yogurt, chickpea flour and water, mixing until smooth. Stir into tomatoes. Cook uncovered over low heat for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste.
While curry is cooking, prepare pakoras.
Pakoras: In a large bowl, mix dry ingredients together. Add water slowly, mixing until no lumps remain and batter is smooth. Add chopped spinach.
Heat 1/4 cup vegetable oil in a medium-sized skillet. Drop pakoras by level teaspoonfuls into hot oil. Fry until light brown, then turn and fry other side. Drain on paper towels.
Add pakoras to cooked curry and heat through. Serve in bowls.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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