Vegetable Curd Cheese Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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