Indian onion bhaji curry

    25 min

    Try this delicious vegetarian curry on a chilly autumn weekend evening or make it for your next dinner party with friends. It takes a bit of work but it's certainly worth it. Use the Dove's Farm brand of chickpea flour.

    11 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 1 teaspoon grated ginger
    • 2-3 garlic cloves, crushed or minced
    • 350g passata or 1 (400g) tin of chopped tomatoes, drained
    • ¼ teaspoon ground turmeric
    • ½ teaspoon chilli powder
    • 1½ teaspoons ground cumin
    • 1¼ teaspoon ground coriander
    • 1½ tablespoons garam masala
    • 250ml whipping cream
    • freshly chopped coriander leaves, for garnish
    • Onion Bhajis
    • 125g besan (chickpea flour)
    • ¼ teaspoon ground turmeric
    • ½ teaspoon chilli powder
    • ½ teaspoon asafoetida
    • 1 thinly sliced onion
    • oil, for deep frying

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a frying pan, then add ginger and garlic, and cook for 2 minutes. Add tomato, turmeric, chilli powder, cumin, coriander and 250ml water. Bring to the boil, reduce heat and simmer for 5 minutes until slightly thickened. Add garam masala, stir in cream and simmer for 1 to 2 minutes more, then take off the heat.
    2. For the yummy bhajis: combine besan, turmeric, chilli powder and asafoetida with 125ml water and salt to your liking. Whisk until the batter is smooth and lump free, then stir in onion.
    3. Fill a deep saucepan a third of the way with oil and heat to 160 C. Add spoonfuls of onion mixture in and fry for 1-2 minutes or until golden brown all over. (It's important you don't overcrowd the pan here! Otherwise your bhajis won't be crispy! Best to work in batches...) Drain the bhajis on some kitchen paper to soak up excess oil after frying.
    4. To serve, Pour sauce over bhajis and garnish with coriander leaves.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)