Pakore Ki Sabzi - Indian Fritters Curry

Pakore ki sabzi or fritters curry is a perfect side dish to make when nothing comes to mind. Hot paratha scooped with this curry is a pure delight.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-pakore-ki-sabzi/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Pakore Ki Sabzi:

• 2 cups any pakoras/pakodas (I used leftover aloo palak pakora)
• 3 tablespoons oil
• 1 bay leaf (tej patta)
• 4 cloves (laung)
• 2 dried red chilies (sukhi lal mirch)
• a pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon ginger-garlic paste
• 1/2 cup onion, chopped
• 1 teaspoon chilies chopped
• 3/4 cup tomatoes, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon coriander powder
• 1/2 cup yogurt (plain dahi) whisked
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ¼ teaspoon garam masala powder
• salt as per taste
• 1/2 + 1/2 cup water, or more if needed
• Hot water for soaking pakoda

RECIPE INSTRUCTIONS

» How To Make Pakore Ki Sabzi:

1. Heat 3 tablespoon oil in a pan over medium heat.
2. Add bay leaf, dried red chilies, cloves, cumin seeds, and mustard seeds to it.
3. When they begin to crackle, add the chopped onions and sauté on medium heat for 4 minutes or saute until they are light brown in color.
4. Add the green chilies, tomatoes, ginger-garlic paste, and sauté for 5 minutes or until tomatoes are mushy.
5. Add red chili powder, coriander powder, and turmeric powder to it.
6. Stir well and cook spices for 2 minutes.
7. Add 1/2 cup water and mix well. Let it cook for 2 minutes.
8. Now lower the heat and slowly add the whisked curd and Kasuri methi.
9. Mix well and stir continuously till it comes to a boil.
10. Add 1/2 cup water to the sauce, and boil on medium-low heat for 5-7 minutes.
11. Add water in a large bowl. Soak your favorite pakoras in hot water for 5-7 minutes.
12. After 7 minutes, drain pakoras with a slotted spoon.
13. Add soaked pakoras to the sauce. Stir well and boil for 3 more minutes.
14. Once you see the oil coming up to the surface add the garam masala powder, salt, and mix well. Cook for 2 more minutes. Stir occasionally.
15. Transfer the curry to a serving dish and garnish with chopped coriander leaves.
16. Serve Pakore Ki Sabzi - Indian Fritters Curry hot with jeera rice or flatbread as you prefer.

RECIPE NOTES

1. No notes for this recipe.