Vegetable Kurma recipe

Vegetable kurma is a popular Indian curry in which the vegetables are cooked in an aromatic gravy of coconut and cashew nuts based paste and sauteed onion and tomato.

Servings: Serves 2–3

Ingredients:

For masala paste:

¼ cup coconut, grated

6–7 cashew nuts

1 garlic clove

¼ inch ginger

2 cloves

1 inch cinnamon stick

1 green cardamom

OR

½ tsp garam masala powder

⅓ cup water

For kurma/ curry:

1 cup vegetables (beans, carrots, peas, green capsicum), chopped

1 onion, chopped

1 tomato, chopped

3 tbsp oil

½ tsp fennel seeds

1 bay leaf

¼ tsp turmeric powder

¾ tsp red chili powder (or to taste)

Salt to taste

½ cup water

2 tbsp coriander leaves, finely chopped

Method:

1. Grind all masala ingredients in food blender by adding little water. Make a smooth paste and set aside.
2. In a pan (kadai), heat oil on medium flame and add fennel seeds & bay leaf.
3. Add onion and fry till it becomes soft.
4. Add tomato and turmeric powder. Saute it for a minute.
5. Now add blended masala paste and saute well till the raw smell of masala vanishes.
6. Then, add chopped vegetables and mix well. Add salt, red chili powder and ½ cup of water.
7. Mix all together and cook the vegetables for 5–10 mins or until the veggies are cooked well.
8. Adjust the consistency (if required), by adding water. And also adjust the taste by adding salt and garam masala powder.
9. Lastly, add coriander leaves and switch off the flame.
10. Vegetable kurma is ready to taste. Serve hot with roti or Ghee rice.

Note:

• Add your choice of vegetables.
• Grinding the masala paste: (cloves+cinnamon+cardamom) = garam masala powder.