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Vegetable Kurma

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Assorted vegetables cooked in tomato based gravy.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Vegetable Kurma

Main Ingredients

Cauliflower, Carrot

Cuisine

Fusion

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Cauliflower
    1/4
  • Carrot
    1
  • Green capsicum
    1
  • Potato
    1
  • French beans
    1/2 cup
  • Green peas
    1/2 cup
  • Onions
    2 medium
  • Tomatoes
    2
  • Curry leaves
    10-12
  • Fresh coriander leaves chopped
    1/4 cup
  • Garam masala powder
    1 tablespoon
  • Salt
    to taste
  • Groundnut oil
    12 teaspoons
  • FOR MASALA PASTE
  • Coconut scraped
    1/2 cup
  • Garlic
    12 cloves
  • Ginger
    1 piece
  • Green chillies
    4
  • Whole dry red chillies
    6
  • Coriander seeds
    2 teaspoons
  • Cumin seeds
    1 teaspoon
  • Poppy seeds (khuskhus/posto)
    2 tablespoons
  • Fennel seeds (saunf)
    2 teaspoons

Method

Step 1


Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.

Step 2


Heat 2 tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water. Wash and chop the coriander leaves.

Step 3


Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep. Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste.

Step 4


Fry till the oil separates. Add the vegetables and continue stirring. Pour the tomato puree and bring to boil. Add two cups water and simmer till the vegetables are cooked and the gravy is thick.

Step 5


Sprinkle the garam masala, stir well and serve hot.

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