Punjabi Pakora Curry Recipe

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Punjabi Pakora Curry
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Ingredients
38
Count
Nutrition
1897
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1897.45 Kcal (7944 kJ)
Calories from fat 1313.29 Kcal
% Daily Value*
Total Fat 145.92g 224%
Sodium 201mg 8%
Potassium 639.83mg 14%
Total Carbs 142.41g 47%
Sugars 118.7g 475%
Dietary Fiber 6.38g 26%
Protein 16.89g 34%
Vitamin C 109.8mg 183%
Iron 3.4mg 19%
Calcium 248.5mg 25%
Amount Per 100 g
Calories 246.4 Kcal (1032 kJ)
Calories from fat 170.54 Kcal
% Daily Value*
Total Fat 18.95g 224%
Sodium 26.1mg 8%
Potassium 83.09mg 14%
Total Carbs 18.49g 47%
Sugars 15.41g 475%
Dietary Fiber 0.83g 26%
Protein 2.19g 34%
Vitamin C 14.3mg 183%
Iron 0.4mg 19%
Calcium 32.3mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.3
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar,
  • High in Total Fat

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