Vegetable Kurma

Recipe by
Total Time:
30 mts
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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

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