Vegetable Pakora with Curry Sauce

Prepare the vegetables for the pakora: thinly slice the onion and potatoes, roughly chop the spinach, and break the cauliflower into small florets. In a large bowl, combine the chickpea flour, turmeric, cumin, coriander, chili powder, garam masala, salt, and baking soda. Gradually add water and mix until smooth, reaching a thick pancake batter consistency. Add all the prepared vegetables to the batter and mix thoroughly, ensuring they are all coated.

In a deep pan or wok, heat a generous amount of vegetable oil over medium-high heat (approx. 170-180°C / 340-350°F). Using a tablespoon, drop spoonfuls of the vegetable mixture into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per batch. Do not overcrowd the pan! Remove the cooked pakoras and place them on paper towels to drain excess oil.

In another pan, heat 2 tablespoons of cooking oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and grated ginger, then sauté for another minute until fragrant. Stir in the curry powder, turmeric, cumin, coriander, and chili powder, and cook for 30 seconds until aromatic.

Pour in the chopped tomatoes and coconut milk. Stir in the salt and sugar. Bring to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the sauce thickens and the flavors meld. Taste and adjust seasoning if necessary. Serve the warm curry sauce with the freshly fried vegetable pakoras, garnished with fresh coriander. It pairs wonderfully with rice or naan bread.