Vegetable kurma

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 - potato
  • 1 - carrot, small
  • 10 - beans
  • cauliflower, a small portion
  • 1 fist full - peas
  • 2 - onions
  • 2 small sized tomatoes
  • 2 tsp - ginger garlic paste
  • 1/8 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - garam masala
  • 1 sprig - curry leaves
  • 2 tbsp - coriander leaves, chopped
  • salt as needed
  • To Temper: 1 - cardamom
  • 1 - clove
  • 1 inch piece - cinnamon
  • 1 - bay leaf
  • 1 tsp - jeera/cumin
  • 2 tbsp - oil
  • To grind: 2 tbsp - coconut
  • 3/4 tsp - fennel
  • 3/4 tsp - khus khus
  • 5-8 - cashew nuts
  • 1 tsp - fried gram dal

How to Make Vegetable kurma

  • Chop the vegetables into fine cubes. Also chop the onions and tomatoes finely.
  • Grind the ingredients to be ground into a smooth paste.
  • Heat a small pressure cooker/pan with oil and add the tempering items.
  • Once the cumin splutters, add curry leaves.
  • Add onions and fry for a minute. Then add the ginger garlic paste and fry on low flame till the raw smell disappears.
  • Add the tomato and the salt and fry for a minute till the tomatoes become mushy.
  • Add the ground paste, followed by the red chilli powder, garam masala powder and turmeric powder.
  • Fry on low flame till the raw smell goes. Add the vegetables and a cup of water and mix well.
  • Pressure cook for 1 whistle and then cook on simmer for 5 minutes.
  • Open after the steam releases completely and add 2 tbsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapatti.
  • Recipe and Image courtesy: Rak`s Kitchen
  • http://www.rakskitchen.net/

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