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Vegetable Kurma Recipe

Vegetable Kurma is a popular Indian Curries
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 500 grams mixed choice Vegetables (fresh or frozen green Peas, Sweetcorn, fresh green Beans, Red/Yellow/Green Bell Pepper [Capsicum], Carrots, Cauliflower, Potato and Tomato
  • Onion – 2 medium
  • Green chillies – 5 nos (or as per taste)
  • Salt – to taste
  • Oil – 2 tbsp
  • Curry leaves – 3 sprigs
  • Water – 300 ml (or as required)
  • To Grind: Ginger – 2 inch root
  • Garlic – 6 Cloves
  • Cinnamon Stick – 2 inch
  • Green Cardamoms – 6 nos
  • Cloves – 4 nos
  • Star-anise – 2 nos
  • Turmeric powder – ¼ tsp
  • Coriander seeds – 4 tbsp
  • Jeera (Cumin) Seeds – 1 tsp
  • Poppy Seeds – 2 tbsp
  • Cashew nuts – 50 grams
  • Coconut Powder – 5 tbsp or freshly grated flesh of ½ Coconut
  • Water – 100 ml
  • How to Make Vegetable Kurma:

    1. Soak Poppy Seeds in 100 ml hot water till needed.
    2. Cut Peppers into ½, de-seed, and slit lengthwise.
    3. Cut Potato and Carrots into 2×1/4 inch batons.
    4. Cut the Cauliflower from stalk and break them with your fingers into small florets.
    5. Slit green Chillies lengthwise, de-seed if you so wish.
    6. Cut Tomato into 8 quarters.
    7. Grind to a fine smooth paste, all ingredients under the ‘grind’ section.
    8. In a deep bottomed non-stick pan heat Oil.
    9. Add Curry Leaves stir for 30 seconds till they curl.
    10. Add all the ingredients other than the ground paste, cover and cook on low flame for 20 minutes.
    11. Now add the ground paste and cook for another 5 minutes.
    12. Serve hot with plain Basmati Rice or Naan or Roomali Roti.




     

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