08 Jul Best Curry Pakora/ Punjabi Kadhi Pakora
Best Curry Pakora/ Punjabi Kadhi Pakora
I may settle for everything but with food, there is no compromise.
Best Curry Pakora/ Punjabi Kadhi Pakora
Ingredients
For the Curry
- 2 cups yogurt/laban
- 2 tbsp besan/gram flour
- 2 tsp salt
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 onion
- 4 cloves of garlic
- 1 tbsp ginger
- 2 green chilies
- 6 cups water
For the Pakora
- 1 cup besan/gram flour
- 1 tsp salt
- 1 tsp red chili powder
- 1/4 tsp baking powder
- 1 tsp coriander seeds, chopped
- 1/4 tsp black seed
- 1 large onion, sliced
- 1 potato, sliced
- 1/4 cup spinach, chopped
- 1/4 cup fresh coriander, chopped
- 1/4 cup water (or as required to make a paste)
- 2 cups oil for frying
For the Tarka
2 tbsp ghee/oil
3-4 red whole chili, dried
1 tbsp cumin seeds
Directions
For the Curry
STEP 1
In an electric mixer, add yogurt/laban, gram flour/besan, salt, red chili powder and turmeric and whisk till they combined well. There should be no lumps left behind.
STEP 2
Now, add onion, ginger, garlic and green chilies and whisk well but don’t overdo.
STEP 3
Pour the mixture in a large pan along with water and give it a good boil on high heat. Once it starts boiling, turn the heat to medium and let it cook for 1 and 1/2 hours and keep on stirring in between.
For the Pakora
In the meanwhile, you can make your pakoras ready!
STEP 1
In a large mixing bowl, add besan/gram flour along with salt, red chili powder, baking powder and mix well.
STEP 2
Now add coriander seeds and black seeds and combine well.
STEP 3
Add onion and give it a good mix and set aside for 30 minutes, so onion will release its water. (other thing to avoid onion moisture is to salt the onion slices liberally and let sit for sometime prior adding in the mixture works the best )
STEP 4
Add potato, spinach and fresh coriander and add enough water to make a smooth batter for pakora. I added more than a 1/4 cup water.
STEP 5
Heat oil in a frying pan on medium heat and start dropping pakoras in the hot oil wile using hand or a spoon.
STEP 6
Cook till it changes its color to golden brown and flip the pakoras to cook the other side as well on a medium to low heat. Cook till the pakoras are crispy and golden-brown.
STEP 7
Remove from heat and place them in the kitchen towel to remove the excess oil and fry the remaining batches of pakoras in the same way.
STEP 8
Once, the curry is ready and thick enough, start adding pakoras and stir gently and cook for 8-10 more minutes on a low heat.
For The Tarka
STEP 1
Heat ghee/oil in another pan on a medium heat and add red whole chili and cook for one minute.
STEP 2
Add cumin seeds immediately and count to 5 and pour the tarka over the ready curry pakora and hear a sizzling sound!
STEP 3
Serve with boiled rice or roti and enjoy!
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