Home » Food » Vegetable Kurma
3k

Vegetable Kurma

Ingredients

  • ½ cup cubed carrots
  • ½ cup chopped beans
  • ½ cup cubed potatoes
  • ½ cup shelled peas or frozen
  • Handful of small cauliflower florets
  • 1-2 teaspoon oil
  • ½ teaspoon cumin seeds or jeera
  • 1 small onion, finely chopped
  • 1 sprig of curry leaves (kaddipatta)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon garam masala powder

For Masala Paste

 

  • ½ cup grated coconut
  • 1 teaspoon fennel seeds (saunf)
  • 1 inch stick cinnamon (dalchini)
  • 2 cloves (laung)
  • 3 green chillies
  • ½ inch ginger
  • 3 garlic cloves peeled
  • 2 tablespoon gram dal (dalia / pottukadalai) or cashew nuts
  • 1 small onion, peeled and diced
  • 1 medium tomato, cubed
  • Using a little water, grind all this to a fine paste. Keep aside.

Preparation

  • In a saucepan, bring to boil 2 cups water, ½ teaspoon salt and add all the vegetables cut to a similar size. Cook till nearly soft. Drain and keep aside.
  • In a kadai, heat oil and crackle the jeera. To this add curry leaves and finely chopped onion. Saute till onions are soft.
  • Add the ground masala paste, ½ teaspoon salt, turmeric powder, garam masala powder and bring to a simmer along with the parboiled vegetables.
  • Add upto ½ cup water to adjust consistency of the dish.
  • Simmer for 3-4 minutes. Remove into a serving bowl and garnish with fresh coriander leaves.
  • Serve hot with Paranthas or Aapams.