25 Mar 2014

Mixed Vegetable Kurma

The first time i made this absolutely delicious kurma, my husband raised this question when he stepped inside the house coming from office, "did u make chicken curry today?".The whole house was filled with wonderful aroma.So even before tasting the curry i knew its definitely going to be a hit....:)

This mixed vegetable kurma goes very well with rotis chapathis or even rice.I love that vegetable kurma we get with chapathis or parotta at hotels/restaurants.This curry tastes similar to that.Now i make this kurma very often and its liked by we all three:).My daughter have it with pooris though.We can add vegetables like potatoes ,carrot green peas,cauliflower,beans etc.In this recipe i have used only potatoes and carrots

recipe for mixed veg kurma
adapted from raks kitchen

  1. potato - 1 
  2. carrot - 1 
  3. beans,cauliflower,green peas - 1/4 cup of each
  4. onion - 1
  5. tomato - 1
  6. ginger garlic paste - 2tsp
  7. red chilli powder - 1tsp 
  8. turmeric -1/8tsp
  9. garam masala - 1/2tsp
  10. curry leaves - 1 spring
  11. corriander leaves - 3 tbsp
  12. salt - to taste
  13. cardomom - 1
  14. clove - 1
  15. cinnamon - one small piece
  16. bayleaf - 1
  17. cumin seeds - 1tsp
  18. oil - 2 tbsp

To grind

  1. coconut
  2. pepper pods
  3. cashewnuts - 5 or 6
  4. fennel - 1tsp
  5. khus khus - 1tsp(optional)

How to make

  •  chop the vegetables finely and keep aside 

  • grind the ingredients listed under "to temper" into a fine paste

  • heat oil in a pressure cooker and add cardamom,clove,cinnamon,cumin seeds and bayleaf
  • add currleaves and onion and saute for few minutes
  • then add ginger galic paste and saute till raw smell leaves

  • add tomato and salt and saute till tomato becomes soft and mushy

  • add the ground paste followed by all the masala powders and saute till raw smell leaves

  • add the chopped vegetables along with one cup of water.

  • add more water if you want lose gravy

  • pressure cook the curry for one whistle and after that simmer for five minutes
  • once the pressure releases completely by itself open the lid and add the chopped corriander leaves and mix well
  • serve with roti chapathi or rice.
you can adjust the quantity of water if you want more gravy

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