Punjabi Pakora Curry
Punjabi Pakora Curry is a soul-warming North Indian delicacy that masterfully combines crispy gram flour fritters (pakoras) with a tangy, spiced yogurt-based gravy. This comforting dish features a medley of aromatic spices, including cumin, turmeric, and kasuri methi, paired with the rich flavors of garlic, ginger, and curry leaves. The pakoras, made with finely sliced onions and green chilies, are fried to golden perfection, adding a delightful contrast to the creamy curry. Perfect for serving with steamed rice or soft rotis, this easy-to-make recipe is a hearty, home-style meal that packs bold flavors in every bite. Whether you're craving traditional Indian cuisine or looking for a unique vegetarian dish, Punjabi Pakora Curry is sure to impress!
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Recipe Information
Ingredients
- 2 cups Gram flour (besan)
- 2 medium, finely sliced Onion
- 2 finely chopped Green chilies
- 1 teaspoon Red chili powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Cumin seeds
- 1 teaspoon Dried fenugreek leaves (kasuri methi)
- 2 teaspoons Salt
- 0.25 teaspoons Baking soda
- 2 cups Yogurt
- 6 cups (approx.) Water
- 0.5 teaspoons Mustard seeds
- 0.125 teaspoons Asafoetida (hing)
- 10 leaves Curry leaves
- 4 cloves, finely chopped Garlic
- 1 inch piece, finely chopped or grated Ginger
- 0.5 cups (for frying) Cooking oil
- 0.25 cups (chopped) Fresh cilantro
Instructions
In a mixing bowl, combine 1 cup gram flour (besan), finely sliced onions, chopped green chilies, 0.5 tsp red chili powder, 0.5 tsp turmeric powder, 0.5 tsp cumin seeds, 1 tsp salt, dried fenugreek leaves (kasuri methi), and baking soda.
Gradually add water to the mixture to make a thick batter for pakoras.
Heat oil in a deep pan over medium heat for frying. Drop small spoonfuls of the batter into the hot oil to form pakoras (fritters). Fry them until golden brown and crisp. Remove and place on paper towels to drain excess oil. Set aside.
In another large mixing bowl, whisk together yogurt and 1 cup gram flour until smooth and lump-free. Add 0.5 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp salt.
Gradually add 6 cups of water to the yogurt mixture, whisking continuously. This forms the base for the curry.
In a deep pan or pot, heat 2 tbsp oil over medium heat. Add mustard seeds and let them pop. Add asafoetida, curry leaves, chopped garlic, and grated ginger. Sauté for a minute until aromatic.
Pour the yogurt mixture into the pan, stirring constantly to prevent curdling. Bring it to a gentle boil, then reduce the heat to a simmer and let it cook for 20-25 minutes, stirring occasionally.
Add the fried pakoras to the simmering curry and cook for another 5 minutes, allowing the pakoras to absorb some of the curry flavors.
Garnish with fresh cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 76.0 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1247 mg | 96% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4158 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
