Vegan

Indian Punjabi Kadhi Pakora (Onion Fritters in Spiced Yogurt Sauce)

Kadhi pakora is a popular, homestyle North Indian curry starring crispy vegetable pakora fritters in a creamy yogurt curry sauce. This version is from North Indian Punjabi cuisine (gluten-free, soy-free, nut-free). Orginally published may 15, 2013. Updated with photos video and details.

pan of kadhi pakora next to a bowl of cilantro

In Indian cuisine, kadhi is a spiced, saucy dish, often made with yogurt. The creamy sauce can be paired with fritters, veggies, papadums based on region and often served over rice. Spices and texture vary by region as well.

close-up of a pan of pan of kadhi pakora

Punjabi kadhi (North Indian kadhi from the state of punjab), like this kadhi pakora, is usually creamier and made with sour yogurt, while Maharashtrian kadhi(from maharashtra state) is thinner with spiced oil d featuring mustard seeds and curry leaves, and Gujarati kadhi is sweeter and can often have other spices, as well. Marwari kadhi tends to be hotter, with more chilies, and has variations like papad kadhi where crisped papadums are added to the kadhi right before serving, which makes for a great texture combination.

For today’s kadhi, we are using cumin seed tarka, and for the fritters we’re using chickpea flour, which is the flour of white chickpeas or garbanzo beans. That is different from besan, which is the flour of brown chickpeas. There is a difference between besan and chickpea flour. If you’re using besan, you will need much less water to make the batter for the fritters.

The baked fritters when soaked in the kadhi, are more like dumplings. Delicious on their own and also with the sauce.
You can also make your own Coconut Milk Yogurt or Peanut yogurt or Cashew yogurt or use store bought for the Kadhi.

Why You’ll Love Kadhi Pakora

crispy broccoli-onion fritters in a creamy curry sauce
make the sauce while the fritters bake in the oven
super rich and creamy curry sauce from non-dairy yogurt and chickpea flour
naturally gluten-free, soy-free, and nut-free

More North Indian Curries

Malai Palak Chicken
Pahadi Curry
Punjabi Chole
Tofu Barra
Vegan Adraki Chicken

Continue reading: Indian Punjabi Kadhi Pakora (Onion Fritters in Spiced Yogurt Sauce)

The post Indian Punjabi Kadhi Pakora (Onion Fritters in Spiced Yogurt Sauce) appeared first on Vegan Richa.

Vegan

Mushroom Matar Masala (gluten-free, soy-free)

Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.

close-up of mushroom matar masala in the pan after cooking and adding garnish

This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.

Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.

close-up of a bowl of mushroom matar masala with flatbread

Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.

This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.

Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.

hand scooping up mushroom matar masala onto a piece of flatbread

To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Why You’ll Love Mushroom Matar Masala

hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
chickpeas for protein, or use your plant based protein of choice
tons of flavor from garlic, ginger, green chili, and garam masala
versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
naturally gluten-free and soy-free with easy nut-free option