पकोड़ा करी | Pakoda Curry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Delicious batter fried dumplings cooked in a delicious and luscious sauce!

PAKODA CURRY

Ingredients

Pakoda
2 medium onions, sliced
20-25 fresh spinach leaves, shredded
¾ cup Tata Sampann Fine Besan
A pinch of carom seeds
Salt to taste
½ tsp red chilli powder
¼ tsp turmeric powder
A pinch of baking soda
1 tsp ginger-garlic-green chilli paste
Oil for deep frying
Curry
2 tbsps oil
2 green cardamoms
1 inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
1 tbsp finely chopped garlic
2 medium onions, finely chopped
1 medium tomato, finely chopped
1½ cups tomato puree
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
2 tbsps cashew nut-melon seeds (kaju-magaz) paste
2 tsps fresh cream + for drizzling
¼ tsp dry fenugreek leaves (kasuri methi)
Fresh coriander sprig for garnish

Method

1. Take onions in a large bowl, sprinkle salt, mix and set aside for 5-10 minutes.
2. Add spinach leaves, Tata Sampann Fine Besan, carom seeds, salt, red chilli powder, turmeric powder, baking soda, ginger-garlic-green chilli paste and mix well. Add ¼ cup water and mix well to form a thick batter.
3. Heat sufficient oil in a kadai, slide in small portions of the batter, deep fry till golden brown and crisp. Drain on an absorbent paper.
4. For the curry, heat oil in a non-stick pan, add green cardamoms, cinnamon stick, bay leaf and sauté till fragrant.
5. Add cumin seeds and let them change colour. Add garlic and sauté for a few seconds.
6. Add onions, mix and sauté till they turn golden brown. Add tomato, mix and cook for 2-3 minutes.
7. Add tomato puree, mix and cook further for 2-3 minutes or till the oil separates. Add salt, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well.
8. Add ½ cup water, mix and add cashew nuts-melon seeds paste, mix and cook for a minute. Take the pan off the heat and transfer into a bowl, allow to cool, discard the bay leaf and grind into a fine paste.
9. Transfer the paste back into the same pan, add ¾ cup water, mix and cook till the mixture comes to a boil.
10. Put ¾ of the fried pakodas in the pan and mix well, cook for 2-3 minutes. Add fresh cream and dry fenugreek leaves, mix and take the pan off the heat.
11. Transfer the mixture into a serving bowl, place the remaining pakodas on top, drizzle fresh cream and garnish with coriander sprig. Serve hot.

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