Yogurt (Pakora) Curry
- Servings Per Recipe: 6
- 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
IntroductionA delicate curry sauce serves well on rice, steamed veggies (ie broccoli, cauliflower, brussels sprouts, wilted spinach or romaine), or topped with unsalted cashews. In India, this healthy dish is typically served with pakoras (an Indian appetizer-like, fried dumpling). A delicate curry sauce serves well on rice, steamed veggies (ie broccoli, cauliflower, brussels sprouts, wilted spinach or romaine), or topped with unsalted cashews. In India, this healthy dish is typically served with pakoras (an Indian appetizer-like, fried dumpling).
2 T olive oil
1/8 t asafoetida powder
1" ginger (15 grams ginger paste or 1-2 tsp ginger powder)
1 t turmeric
1 large onion, diced finely (8-12 oz)
2 cups non-fat plain yogurt
1 c besan/gram/chickpea flour
4 c water
2 t salt
1.5 t chili pepper (cut in half first time)
1.5 t amchur powder
3/4 t garam masala
Making Substitutions: For the typical American household that may not have access to an Asian food market: Leave out the asafoetida and amchur powders, and replace the garam masala (typically made with 5-24 roasted or unroasted Indian spices unique to each family) with 1 tsp each of cumin and corriander powders. If you do not have chickpea flour, 6T of Wondra flour will substitute nicely). I like spicy hot, so don't hesitate to cut the chili or cayanne pepper in half, thirds, or even quarters (ie most Americans prefer a pinch (1/8 tsp per cup of finished product).
The optional veggies or cashews are not included in nutritional information. Be creative with how you use this substitution of a hollandaise-like sauce: For breakfast, I've added to a half serving to 3 or 4 diced eggwhites and 1 crumbled egg yolk served over a toasted english muffin a high protein meal.
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