Vegetarian Currywurst: A German-Inspired Snack
50 minutes
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About Vegetarian Currywurst: A German-Inspired Snack
Inspired by my husband's trip to Berlin, I've created a delicious vegetarian twist on the classic Currywurst. This recipe combines the comforting flavors of Germany with a healthy, homemade approach, perfect for a quick and satisfying snack.Forget greasy takeout! This version uses mashed potatoes and paneer to create savory 'sausages,' offering a unique texture and a vegetarian-friendly take on this iconic street food. The vibrant curry sauce adds a punch of flavour, making it a truly unforgettable experience.This recipe is easy to follow and delivers amazing results – get ready to impress your taste buds with this inventive and delicious Currywurst!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- cup Potato mashed, one boiled and
- cup Cottage Cheese paneer, half grated
- Onion one chopped
- cup Cashews quarter crushed
- Coriander dhania, fresh chopped
- 1 tbsp Garam Masala
- tsp Coriander Seeds or mustard, or seeds crushed mustard and seeds
- Chili Powder according taste, red
- tbsp Ginger Paste garlic one
- Chilli green, or salt salt taste optional
- Vegetable Oil deep fry
- Curry Powder ingredients for
- tbsp Cumin Seeds one
- tbsp Mustard Seeds rai, one
- tbsp Coriander Seeds one
- tbsp Fennel Seeds saunf, half
- 3.5 clove Cloves
- 7.5 Pepper whole, black
- stick Cinnamon one
- tbsp Turmeric Powder haldi, half
- Curry Leaves or sauce ingredients for sauce 㠜
- 1 cup Tomato Ketchup half
- 3 tbsp Chilli Sauce red
- tbsp Vinegar one
- tbsp Mustard Sauce one
- tbsp Curry Powder two
- 1.5 Sugar or salt salt and little balance the final flavor
Instructions
Prepare the Curry Powder
- Grind together the cloves, black peppercorns, cinnamon stick, turmeric powder, cumin seeds, coriander seeds, and fennel seeds in a spice grinder until a fine powder is formed. Store in an airtight container.
Make the Vegetarian Sausages
- Combine the mashed potato, paneer, chopped onion, crushed cashews, fresh coriander, red chili powder, and salt in a large bowl. Mix well.
- Shape the mixture into small, sausage-like shapes.
- Heat vegetable oil in a deep pan or wok over medium-high heat.
- Carefully deep-fry the sausages until golden brown and crispy, ensuring the oil is hot enough to prevent them from splitting.
- Remove and drain on paper towels.
Make the Curry Sauce
- Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, coriander seeds, and fennel seeds. Saute until fragrant.
- Add the ginger paste and green chilies and sauté briefly.
- Stir in the curry powder, tomato ketchup, red chili sauce, vinegar, mustard sauce, sugar and Garam Masala. Simmer for 5-7 minutes until the sauce thickens slightly.
- Adjust seasoning to taste.
Assemble and Serve
- Place the deep-fried sausages on a plate and generously pour the curry sauce over them.
- Serve immediately with bread slices or potato wedges.
Recipe Notes
Expert Tips
- For a spicier currywurst, add more green chilies or red chili powder to both the sausages and the sauce.
- If you don't have paneer, you can substitute it with crumbled firm tofu.
- To make the sausages ahead of time, shape them and refrigerate until ready to fry. This is a great time-saving tip for busy weeknights.
- Experiment with different bread types! Pretzel rolls or crusty bread work wonderfully well.
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Recipe Nutrition
Calories: 472kcalCarbohydrates: 41gProtein: 14gFat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gFiber: 3gSugar: 25g
Pooja Khanna
Articles: 6
4 Comments
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Looks incredible! Thanks for the details.
Looks so appetizing! Thank you for posting.
I’m thrilled to try this recipe!
Absolutely delicious! Thanks for sharing.