Indian Curry With Pakoras Recipe
Ingredients
| 2 tablespoons vegetable oil or butter | ||
| Pomegranate seeds | 1/2 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Grated ginger | 1/2 Teaspoon | |
| Tomatoes | 2 , chopped | |
| 2 cups unflavored yogurt | ||
| Chickpea flour | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Chickpea flour | 1 Cup (16 tbs) (Pakoras:) | |
| Pomegranate seeds | 1/2 Teaspoon (Pakoras:) | |
| Salt | 1 1/2 Teaspoon (Pakoras:) | |
| Cayenne pepper | 1/4 Teaspoon (Pakoras:) | |
| 1/4 teaspoon ajwan seeds | ||
| Pinch of baking soda | ||
| Water | 3/4 Cup (16 tbs) (Pakoras:) | |
| Chopped | 4 Ounce (Pakoras:) | |
| Vegetable oil | 1/4 Cup (16 tbs) (Pakoras:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
