Vegan Pakora Curry

🛒 Ingredients

• Gram Flour (Besan) 120 g · 454 kcal
• Onion 350 g · 140 kcal
• Spinach 30 g · 7 kcal
• Potato 100 g · 77 kcal
• Ginger-garlic paste 20 g · 20 kcal
• Green chili 10 g · 4 kcal
• Turmeric powder 2 g · 7 kcal
• Red chili powder 3 g · 10 kcal
• Cumin powder 3 g · 11 kcal
• Garam Masala 3 g · 10 kcal
• Ajwain (Carom seeds) 1 g · 4 kcal
• Baking soda 1 g · 0 kcal
• Water (for pakora batter) 60 g · 0 kcal
• Vegetable oil (absorbed for frying pakoras) 70 g · 630 kcal
• Vegetable oil (for curry base) 30 g · 270 kcal
• Crushed Tomatoes (or puree) 240 g · 48 kcal
• Water (for curry gravy) 400 g · 0 kcal
• Full-fat coconut milk 120 g · 277 kcal
• Fresh cilantro 10 g · 2 kcal

👨‍🍳 Instructions

1. In a large bowl, combine gram flour, finely sliced onion, chopped spinach, grated potato, 1 tsp ginger-garlic paste, 1 chopped green chili, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, ajwain, baking soda, and 1/2 tsp salt.
2. Add enough water (about 1/4 to 1/2 cup) to form a thick, cohesive batter. Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat.
3. Carefully drop small spoonfuls of batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. In a separate large pot or Dutch oven, heat 2 tbsp vegetable oil over medium heat. Add finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
5. Add 1 tbsp ginger-garlic paste and 1 slit green chili (if using) and cook for another minute until fragrant. Stir in crushed tomatoes and cook for 5 minutes, stirring occasionally, until the oil separates from the mixture.
6. Stir in the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, and 1 tsp garam masala. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
7. Pour in 1.5-2 cups water and 1/2 cup coconut milk (if using), bring to a simmer, and add 3.5 tsp salt. Cover and let it simmer for 10-15 minutes, allowing the flavors to meld.
8. Gently add the fried pakoras to the simmering curry sauce. Cook for another 5 minutes to allow them to absorb the flavors, then garnish generously with fresh cilantro.