Vegetable Kurma
Indulge in the rich flavors of vegetable kurma for chapathi, a favorite for any meal. This recipe combines aromatic spices with fresh veggies for a delectable dish.
Ingredients
- 2 Nos Carrot
- 3 Nos Tomatoes
- 100 Grams Beans
- 2 Nos Potato
- 100 Grams Cauliflower
- 3 Medium Onions
- 4 to 5 Pieces Green chilies
- Handful Coriander Leaves
- Handful Pudina Leaves
- 5 Tablespoon Coconut, ground as nice paste
- 2 Tablespoon Ginger garlic paste
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Fennel (Saunf) Seeds Powder
- 1 Teaspoon Coriander (Dhania) Powder
- 1 Teaspoon Garam Masala Powder
- 1 Teaspoon Pepper Powder
- 4 Pieces Elachi
- 4 Pieces Cloves
- Salt (as required)
- 2 Pieces Cinnamon (Small)
- 2 Nos Bay Leaves
- 4 Tablespoons Ghee (preferably cow ghee)
- 3 Tablespoons Cooking Oil
- 4 to 5 Tablespoons Curd
Instructions
- Soak the Tomatoes in hot water for 20 minutes. Prepare puree after removing skin.
- Put ghee in pan. Add cloves, cardamom (optional), cinnamon and bay leaves. Fry for 2 minutes in medium flame.
- Add chopped onions and oil. Fry till the onions turn into golden brown in color.
- Add ginger garlic paste. Fry in low flame for 2 to 3 minutes or till the raw flavor of the paste goes away.
- Add tomato puree and mix well.
- Add turmeric powder, coriander powder, chilli powder, fennel seeds powder, garam masala powder, pepper powder.
- Add coriander leaves, pudhina leaves and green chillies, all cut into tiny pieces.
- Add vegetables and 2 glasses of water. Add salt. Mix well all items. Cover with lid and boil for 10 minutes.
- Ensure that all vegetables are fully boiled. Add curd and coconut paste. Mix well and boil for 5 minutes. Now the kurma is ready.
Video
Notes
You can prepare the kurma only with oil also. But ghee will give more fragrance. Along with coconut you can add cashewnuts and khus khus and grind to have a rich taste.