Happy Friday and Happy Curry Night. Like many of you Friday night is often curry night in our house. I used to spend a small fortune on ready meals but now save money by using a repertoire of home made curries and side dishes that we've gradually built up. The great thing about home made curries is that you can make extra and either freeze the excess or enjoy leftovers throughout the weekend. Nom nom.
Tonight we're having: veggie mince curry and a chicken korma, made using a jar that was half price, and our most recent recipe (based on several we found on line) onion bhajis. Here's our recipe requested by Jenny - oven baked to save some calories of course!!!
Oven Baked Onion Bhajis
5 medium onions
Approx 125 grams flour
Couple of squidges of tomato sauce or purée
Half a tsp chilli powder
Cumin, coriander, ginger, turmeric
Peel onions and slice into fine strips.
Heat oil in a pan, add onions & sweat until soft and translucent (should take no more than ten minutes) then when ready add chilli powder and your preferred Indian spices (cumin, coriander ginger, turmeric etc.) and continue to cook for another minute or two.
Put oven on at 180 degrees.
Put cooked onions into bowl and add flour.
Add other spices and season with salt.
Add tomato sauce and small amount of water and begin mixing. You are aiming at the onion mixture not being too cakey or too watery (the flour and water should mix to a kind of batter to bind the onions together). If it looks too dry add a little more water, if too wet add a little more flour.
Oil baking tray, form onions into separate piles to your preferred size (should make around eight or nine) and place on baking tray. Press down lightly onto each with back of spoon.
Put into oven to bake, after ten minutes drizzle each bhaji with oil (this will give them that deep fried taste but is a lower fat method) then cook for a further ten minutes until golden brown.
Until the next curry night. Have a great weekend xo