Vegetable Pakora Curry

Vegetable Pakora Curry is a vibrant and flavorful dish featuring crispy vegetable fritters simmered in a rich, spiced tomato curry sauce. It's a delightful gluten-free side that pairs well with rice or flatbreads.

Ingredients

• Potato - 100 grams, peeled and diced
• Cauliflower florets - 100 grams
• Spinach leaves - 50 grams, chopped
• Carrot - 50 grams, grated
• Chickpea flour (besan) - 100 grams
• Rice flour - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - ½ teaspoon
• Salt - to taste
• Water - as needed
• Oil - for frying
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger-garlic paste - 1 teaspoon
• Cilantro - for garnish

Steps

1. In a bowl, combine the chickpea flour, rice flour, turmeric, cumin, coriander, red chili powder, and salt.
2. Add enough water to form a thick batter, then fold in the diced potato, cauliflower, spinach, and grated carrot until well coated.
3. In a deep pan, heat oil over medium heat for frying the pakoras.
4. Drop spoonfuls of the vegetable batter into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on a paper towel.
5. In another pan, heat a tablespoon of oil, and sauté the chopped onion until translucent.
6. Add the ginger-garlic paste and sauté for another minute until fragrant.
7. Stir in the pureed tomato and cook for 5-7 minutes until the mixture thickens and oil separates.
8. Add the fried vegetable pakoras to the curry sauce, gently mixing to coat them.
9. Simmer on low heat for 5 minutes to allow flavors to meld.
10. Garnish with fresh cilantro and serve hot.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Packed with vitamins and minerals from a variety of vegetables.

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