Recipe:
Ingredients:
For the Pakoras:
– 200g gram flour (besan)
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp baking powder
– Salt, to taste
– 150ml water
– Vegetable oil, for frying
– Handful of fresh spinach, chopped
For the Kadhi:
– 300g vegan plain yoghurt
– 150g gram flour (besan)
– 800ml water
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 tsp mustard seeds
– 1/2 tsp fenugreek seeds
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp turmeric powder
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp red chilli powder (optional, for extra heat)
– Salt, to taste
– Handful of fresh spinach leaves
For Serving:
– Steamed basmati rice
Method:
Prepare the Pakoras: In a mixing bowl, combine the gram flour, cumin seeds, ground coriander, turmeric powder, baking powder, and salt. Gradually add the water, mixing well to form a thick batter. Stir in the chopped spinach until well combined.
Heat vegetable oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the pakora batter into the oil, frying until golden brown and crisp on all sides, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Prepare the Kadhi: In a separate mixing bowl, whisk together the vegan yoghurt, gram flour, and water until smooth and free of lumps. Set aside.
In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for about 30 seconds, releasing their aromatic flavours.
Add the finely chopped onion and sauté for 4-5 minutes until softened and lightly golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, ground cumin, and red chilli powder (if using). Stir well to coat the onion mixture with the spices.
Gradually pour in the yoghurt and gram flour mixture, stirring constantly to avoid lumps. Bring the kadhi to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally until it thickens slightly.
Add the pakoras to the kadhi and gently simmer for another 5-7 minutes, allowing the pakoras to absorb some of the curry's flavours. Add the fresh spinach leaves and let them wilt into the curry for the final 2 minutes of cooking. Season with salt to taste.
While the kadhi is simmering, rinse 300g of basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 600ml of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 12-15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Serve: Ladle the Vegan Kadhi Pakora into bowls and serve with the cooked basmati rice. Garnish with additional fresh spinach or coriander leaves if desired.
by Whiterabbit2000