1 hr 25 mins
1 hr 10 mins
Sue Lau's Note:
I had something that sounded like this at a Sharonville Ohio restaurant. I haven't tried this one yet, but will soon, when I get all the ingredients together. From Food-India.com nt
My Private Note
Units: US | Metric
- 236.59 ml besan (gram flour)
- 0.25 ml cumin seed
- 9.85 ml chopped onions
- 1 chopped green chili (or jalapeno)
- 2.46 ml grated gingerroot
- 0.25 ml turmeric
- 1.23 ml garam masala
- 1.23 ml red chili powder or 1.23 ml cayenne pepper
- 2.46 ml fennel seed (optional)
- water (to make a smooth batter)
- 473.18-709.77 ml oil (for frying, estimated)
For Kadai Sauce
- 473.18 ml tart plain yogurt
- 946.36 ml water
- 0.25 ml turmeric
- 0.25 ml salt
- 0.25 ml red chili powder
- 14.79 ml besan (gram flour)
For the rest
- 29.58 ml mustard oil or 29.58 ml ghee
- 4.92 ml cumin seed
- 9.85 ml mustard seeds
- 2.46 ml fenugreek seeds
- 4.92 ml coriander seed
- 2-3 cloves
- 7-8 curry leaves
- 4-5 dried red chilies
- 1 big onion, slivered
- 2-3 garlic cloves, minced
- 4.92 ml ginger paste
- 1 large tomato (chopped)
- 4.92-9.85 ml tamarind paste (mixed with tbsp. water)
- 4.92 ml turmeric powder
- 14.78 ml garam masala
- 4.92 ml red chili powder
- salt (to taste)
- 4.92 ml fenugreek leaves (or powder)
- 29.58 ml minced cilantro
- steamed basmati rice
- 1Make pakoras:.
- 2Mix 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.
- 3Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. Keep warm in low oven.
- 4Prepare the kadai sauce:.
- 5Blend 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.
- 6Keep it aside for half an hour before starting to make kadi.
- 7For the Remainder of the Kadai:
- 8Pour 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.
- 9Add curry leaves and dry red chilli to the frying mixture.
- 10Add onions and fry until golden brown.
- 11Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.
- 12Add chopped tomatoes and fry for 3-4 minutes.
- 13Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
- 14Add 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.
- 15Add the kadi sauce mixture.
- 16Gently 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.
- 17Stir 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.
- 18Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
- 19For garnishing, sprinkle cilantro and serve hot with rice.
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Nutritional Facts for Punjabi Pakora Curry
Serving Size: 1 (662 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1263.7
- Calories from Fat 1106
- Total Fat 122.8 g
- Saturated Fat 17.8 g
- Cholesterol 15.9 mg
- Sodium 134.7 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 5.6 g
- Sugars 14.7 g
- Protein 12.5 g
The following items or measurements are not included: