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 Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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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