Yogurt (Pakora) Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T olive oil1/8 t asafoetida powder1" ginger (15 grams ginger paste or 1-2 tsp ginger powder)1 t turmeric1 large onion, diced finely (8-12 oz)2 cups non-fat plain yogurt1 c besan/gram/chickpea flour4 c water2 t salt1.5 t chili pepper (cut in half first time)1.5 t amchur powder3/4 t garam masala
In heated oil, saute asafoetida powder and ginger about 1 minute,
Add onion and turmeric. Saute about 5 minutes
To room temperature yogurt, whisk in flour, then water. Add to onion miture, with peppers and remaining spices. Boil/simmer 20 minutes, stirring often.
Serve with nann, chapaties, rice, steamed veggies, cashews, or pakoras (fried dumplings of onion and cauliflower mix). Not included in nutritional information.
Serving Size: Makes 6 1 cup (8-9 oz) servings
Add onion and turmeric. Saute about 5 minutes
To room temperature yogurt, whisk in flour, then water. Add to onion miture, with peppers and remaining spices. Boil/simmer 20 minutes, stirring often.
Serve with nann, chapaties, rice, steamed veggies, cashews, or pakoras (fried dumplings of onion and cauliflower mix). Not included in nutritional information.
Serving Size: Makes 6 1 cup (8-9 oz) servings
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 5.8 g
- Cholesterol: 3.3 mg
- Sodium: 834.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.4 g
- Protein: 6.6 g
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