Gobi, Butterbeans and Mint Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - Cauliflower florets
  • 1 Carrot (pieces)
  • 1 - Potato (pieces)
  • 1/2 cup - Butter beans (pressure cooked)
  • 1 - Onion (chopped)
  • 2 - Whole spices (bay leaves, cloves, cinnamon sticks)
  • Oil
  • Salt
  • To Grind:
  • 1/2 cup - Grated coconut
  • 1 tsp - Garam masala
  • 1 tbsp - Ginger pieces
  • 5 - Garlic cloves
  • 2 - Green chillies
  • 2 tbsp - Roasted gram
  • 1 tsp - Fennel seeds
  • 1 tsp - Black peppercorns
  • 1 bunch - Mint leaves

How to Make Gobi, Butterbeans and Mint Kurma

  • Heat few drops of oil and add the fennel seeds, black peppercorns, ginger pieces and garlic cloves.
  • Fry them for few minutes. Keep aside.
  • Now add the mint leaves and grated coconut.
  • Fry until the mint leaves shrinks.
  • Take everything together in a food processor and blend everything as fine paste. Keep aside.
  • Heat enough oil and add the whole spices.
  • Fry them until they turn brown. Add the chopped onion and saute until they turn transparent.
  • Add the carrot pieces, followed by potato pieces and cauliflower pieces.
  • Add enough salt and cook in simmer. Add the grounded paste, cooked butterbeans and saute everything in simmer for 10 minutes.
  • Add enough water to make them as gravy. Bring them to boil and cook until the vegetables get well cooked.
  • Serve hot with rice or rotis.
  • Recipe courtesy: Priya Easy and Tasty Recipes

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