Dahi Pakora Kari (Yoghurt Pakora Curry)

Serves: 4

Preparation time for the curry itself: 10 minutes. Cooking time: 65 minute

Plus additional preparation and cooking time for the pakoras

Suitable for: Vegetarians, vegan (use vegetable oil instead of ghee/butter and plant based yoghurt instead of dairy) and those on a gluten free diet

Serve with plain boiled brown rice for a gluten free option

Ingredients:

Tarka

3 tablespoons of vegetable oil or ghee/butter

1 teaspoon of cumin seeds

6 whole cloves

1 medium sized onion, chopped finely

400g tinned tomatoes or 7 medium tomatoes - skinned and chopped roughly

2 - 3 green chillies, chopped finely

2 garlic cloves, peeled and crushed

2 level teaspoons of salt

¾ -1 level teaspoon of turmeric (use the higher amount if using fresh tomatoes)

½ level teaspoon of garam masala

1 inch fresh ginger, peeled and grated finely

Dahi Pakora Curry

750ml Water

12 small/medium pakoras

Handful of chopped coriander.

For the Dahi/Gram Flour batter:

450g/500g plain thick set yoghurt (or soya as non-dairy substitute)

40g besan (gram flour), sifted

500ml water

Method:

Pakoras:

Follow recipe for Pakoras

Dahi/|Gram Flour batter:

Place the yoghurt in a large bowl, add the sifted gram flour and water. Whisk to form thin batter like consistency. Set aside.

Curry:

1. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)

2. Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.

3. Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.

4. Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan

5. Pour the dahi/gram flour batter through a sieve into the tarka. Stir to combine. Add the additional 750ml water and stir again to incorporate.

6. Turn the heat up to high and bring the contents to the boil. It’s important to watch it at this point as can readily boil over. As soon as the contents look like they are reaching boiling point, turn the heat right down to prevent boil over. Once settled, turn the heat up to medium and allow contents to reach simmering point.

7. Add the pakoras, bring back to simmering point. Place the lid on the pan and continue to simmer for a further 20 minutes stirring occasionally gently so as not to break the pakoras.

8. Add the chopped coriander. Bring back to the boil on gentle heat and simmer for a minute or so.

9. Take off the heat. Serve piping hot garnished with fresh coriander leaves and plain boiled rice.