Spicy vegetable kurma

Ingredients

To Boil:

• Potatoes - 3 medium peeled and cubed
• Peas - 1/2 cup
• Carrot - 1 large peeled and cubed
• Cauliflower Florets - 3/4 cup chopped
• Salt to taste
• Water

To Paste:

• Coconut - 1/2 cup
• Poppy Seeds - 1 tablespoons
• Fennel Seeds - 1 tablespoons
• Green Chillies - 2
• Cashewnuts - 2 tablespoons
• Water
• For the Kurma
• Cooking Oil - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Red Chilli Pwd - 1 tablespoon
• Turmeric Pwd - 1/4 teaspoon
• Garam Masala - 1 tablespoon
• Coriander Pwd - 1 tablespoons
• Onion - 1 large
• Tomato - large
• Ginger-Garlic Paste - 2 tablespoons
• Coconut Milk - 1 cup
• Cardamom - 2
• Cloves - 2
• Cinnamon Stick - 1/2 inch
• Bay Leaves - 2
• Curry Leaves a few
• Cilantro finely chopped
• Salt to taste

Preparation

• Microwave the Vegetables Potato - Cauliflower combo and Peas and Carrot combo with Salt and Water for 3 minutes covering them. Reserve the Stock for the kurma.
• Make the paste and set aside and if you are not using ready to use Coconut Milk prepare Coconut Milk and seperate the skins
• Heat Oil in a pan add Cinnamon, Cloves, Cardamom, Bay Leaves, Cumin Seeds and Mustard Seeds. When Mustards splutter add the Curry Leaves and chopped Onions.
• When they turn golden add the Ginger-Garlic paste and fry once the raw smell disappears add the Red Chilli Pwd, Tumeric Pwd, Garam Masala, Coriander Pwd and Saute well.
• After a min add the chopped Tomatoes, when its all cooked and tender add the Microwaved Vegetables and the Coconut paste let it cook.
• Now add the Coconut Milk and adjust Salt and sprinkle Cilantro and cover and cook. If needed add the reserved Vegetable stock to get the liquidy consistency.

Questions

Photos of members who cooked this recipe

Comments