Indian Curry With Pakoras
|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)|
|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)|
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.