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Vegetable Curd Cheese Kurma Recipe

Vegetable Curd Cheese Kurma is a popular Indian Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For Korma:
  • 1 Kg - Peas
  • 250 g - Potatoes
  • 100 g - Capsicum
  • 250 g - Tomatoes
  • 1 tbsp - Ghee
  • 1 tbsp - Butter
  • 4 - Cloves
  • 5 - Cardamom
  • 3 - Cinnamon
  • 1 cup - Curd
  • 50 g - Cashewnut powder
  • 2 - Onion finely chopped
  • 1 cup - Milk
  • 3 cups - Water
  • 3 tbsp - Cheese
  • 1 tsp - Salt
  • 1/2 cup - Coriander (fresh)
  • For seasoning:
  • 1/2 Cup - Coconut, Shredded
  • 1 tbsp - Ghee
  • 6 - Curry leaves
  • For Paste:
  • 6 - Green chillies
  • 1 piece - Ginger
  • 1/2 Cup - Mint
  • How to Make Vegetable Curd Cheese Kurma:

    1. Grind together all the ingredients for the paste and keep aside.
    2. Boil green peas in water, and drain all the water.
    3. Peel the potatoes and cut into small square pieces.
    4. Boil tomatoes in water and peel the skin and cut into small pieces.
    5. Cut capsicum into long pieces and fry in a little oil.
    6. Heat ghee and butter in frying pan.
    7. Add onion and cook until golden brown.
    8. Add cashewnut powder, cinnamon sticks, cloves, cardamom and the chilli paste.
    9. Add 3 cups of water and cheese.
    10. When water is boiling, add potatoes and 1 cup milk.
    11. When potato is cooked, add tomato and after 10 minutes add curd, boiled peas and salt, stirring frequently.
    12. For seasoning:
    13. Heat 1 tbsp of Ghee in frying pan over moderately high heat.
    14. When it is hot, add coconut and curry leaves. Season the korma.
    15. Garnish with coriander and fried capsicum.
    16. Serve with paratha, puri or pulav.





     

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