Vegetable Kurma

Prep Time: 10 mins Cook Time : 25 mins Total Time : 35 mins Servings : 4

make a paste

¼ cup fresh coconut or 2 tbsps poppy seeds or ¼ cup coconut milk

10 to 12 cashew nuts

1 teaspoon fennel seeds (saunf or sombu or ½ tsp powder)

1 tablespoon roasted chana dal (fried gram, roasted gram) (optional)

6 tablespoons water or coconut milk

Whole spices

1 small bay leaf (tej patta)

1 star anise (chakri phool) (optional)

1 strand mace (javithri) (optional)

½ teaspoon cumin (jeera)

2 green cardamoms (elaichi)

3 cloves (laung)

1 inch cinnamon (dalchini)

Other ingredients

2 tablespoon oil

1 cup onions finely chopped – 2 medium

1 green chilli optional

¾ to 1 tablespoon ginger garlic paste or fine chopped

¾ cup tomatoes fine chopped – 2 medium sized

¾ to 1 teaspoon salt

¾ cup beans (8 to 10) chopped to ½ inch pieces

¾ cup carrot (1 medium) chopped to ½ inch pieces

¾ to 1 cup cauliflower (gobi florets)

1 cup potatoes (2 medium) chopped to ½ inch

¾ cup green peas or matar

1¾ cups water

2 tablespoons coriander leaves for garnish

Spice powders for vegetable korma

¼ teaspoon turmeric or haldi

1 teaspoon red chili powder kashmiri or byadgi

1 ¼ teaspoon garam masala

Preparation

Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.

Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.

Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.

Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.

Fry ginger garlic paste until the raw smell goes off.

Next saute tomatoes with salt until mushy and soft.

Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.

How to make veg kurma

Transfer the coconut paste and saute for a few minutes until the kurma masala smells good.

Drain the water from potatoes and add them to the pot.

Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.

Cook until the veggies are cooked. Garnish with coriander leaves.

Serve veg kurma with chapati, pulao or biryani.

Source: https://www.indianhealthyrecipes.com/veg-kurma-recipe-vegetable-korma-recipe/ ↗ ↗