Punjabi Pakora Curry

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 cup besan (gram flour)
• 1 pinch cumin seed
• 2 teaspoons chopped onions
• 1 chopped green chili (or jalapeno)
• 1/2 teaspoon grated gingerroot
• 1 pinch turmeric
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chili powder or 1/4 teaspoon cayenne pepper
• 1/2 teaspoon fennel seed (optional)
• water (to make a smooth batter)
• salt
• 2 -3 cups oil (for frying, estimated)
• 2 cups tart plain yogurt
• 4 cups water
• 1 pinch turmeric
• 1 pinch salt
• 1 pinch red chili powder
• 1 tablespoon besan (gram flour)
• 2 tablespoons mustard oil or 2 tablespoons ghee
• 1 teaspoon cumin seed
• 2 teaspoons mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon coriander seed
• 2 -3 cloves
• 7 -8 curry leaves
• 4 -5 dried red chilies
• 1 big onion, slivered
• 2 -3 garlic cloves, minced
• 1 teaspoon ginger paste
• 1 large tomato (chopped)
• 1 -2 teaspoon tamarind paste (mixed with tbsp. water)
• 1 teaspoon turmeric powder
• 3 teaspoons garam masala
• 1 teaspoon red chili powder
• salt (to taste)
• 1 teaspoon fenugreek leaves (or powder)
• 2 tablespoons minced cilantro
• steamed basmati rice

Recipe

• 1 make pakoras:.
• 2 mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed, and salt) in a bowl until smooth. add enough water to make a very thick batter.
• 3 fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. keep warm in low oven.
• 4 prepare the kadai sauce:.
• 5 blend yogurt, 4 cups water, pinch of turmeric powder, salt, pinch of red chilli powder, and besan. it should look like a buttermilk lassi mixture with besan in it.
• 6 keep it aside for half an hour before starting to make kadi.
• 7 for the remainder of the kadai:
• 8 pour mustard oil in a big pan (or wok) and heat it until it gets hot. add cumin seeds mustard seeds, fenugreek seeds, coriander seeds, cloves and let them pop.
• 9 add curry leaves and dry red chilli to the frying mixture.
• 10 add onions and fry until golden brown.
• 11 add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.
• 12 add chopped tomatoes and fry for 3-4 minutes.
• 13 add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
• 14 add turmeric powder , garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
• 15 add the kadi sauce mixture.
• 16 gently stir the curry, as it will start sticking to the bottom. keep it on medium heat first, and let it come to a boil. keep watching it and stirring. simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 20 minutes, stirring occasionally.
• 17 stir for another 5 minutes and check if its thick enough and looks dark yellow. again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
• 18 boil more for 3 minutes and don’t stir too much as the pakora can break apart.
• 19 for garnishing, sprinkle cilantro and serve hot with rice.