Veg Kurma
Vegetable Kurma is a mixed vegetable curry. It is a coconut based curry. I prepare it usually in two styles.
1. Fusion: It is a fusion of North Indian and South Indian Kurma.
2. Kerala style
Measurement: 1 cup = 180 ml
Serves: 3
RECIPE 1: (Fusion)
Ingredients:
- Cauliflower (small florets) – 1 cup
- Carrot (diced) – 1/2 cup
- French beans (shredded) – 6 to 8
- Potato (peeled & cubed)- 1 medium
- Tomato (finely chopped) – 1 medium
- Onion – 1 small (sliced) , 1 big (chopped)
- Fresh green peas – 1/3 cup
- Paneer cubes (raw or fried) – 1/3 cup (optional)
- Coconut (scrapped) – 3/4 cup
- Cashew nuts (chopped) – 5 to 6
- Yogurt – 1tbsp (optional)
- Cloves – 2 to 3
- Cinnamon – 1/4″ piece
- Star anise – 2 petals
- Black cardamom – 3 seeds
- Green cardamom – 5 seeds
- Peppercorns – 6
- Bayleaf – 1 big and 1 small
- Mace – 1 tiny petal
- Coriander seeds – 1 tsp
- Kashmiri or byadgi red chilly – 1
- Tamarind – half a marble sized ball
- Turmeric powder – 1/8 tsp
- Ginger garlic paste – 1tsp
- Red chilly powder – 1/2 tsp
- Coconut / refined oil – 2 1/2 tbsp
- Kitchen king masala – 1/4 tsp
- Coriander leaves for garnishing
- Sugar to taste
- Salt to taste
Procedure:
- Heat 1 1/2 tbsp oil in a cooking pan, add big bayleaf and ginger garlic paste.
- Add chopped onion, saute it and add tomatoes.
- Add turmeric powder, kitchen king masala, chilly powder.
- Add all the vegetables, mix well.
- Add water, salt & cook.
- While veggies get cooked, heat remaining oil in a kadai.
- Fry whole spices except red chilly and coriander seeds
- Remove the spices. Now fry red chilly, then coriander seeds. Take them out.
- Add sliced onion and fry till golden brown.
- Add coconut and roast till it turns slightly brown..
- Now make a paste of all these ingredients by adding tamarind, cashew nuts and water.
- Add the paste to the cooked vegetables.
- Add yogurt and paneer cubes (raw or fried).
- Add salt and sugar to taste.
- Add water as per your requirement. Stir well.
- Simmer for 5 minutes.
- Garnish with coriander leaves.
- Serve hot with Puris, Chapatis, Parathas or Dosa.
RECIPE 2: Kerala Style
Ingredients:
- Cauliflower (small florets) – 1 to 1 1/4 cup
- Carrot (diced) – 1/2 cup
- French beans (shredded) – 6 to 8
- Potato (peeled & cubed)- 1 medium
- Ripe tomato (finely chopped) – 1 large
- Onion (chopped) – 1 medium
- Fresh green peas (blanched) – 1/3 cup
- Coconut (scrapped) – 1/2 cup
- Cashew nuts – 6 to 8
- Cloves – 2 to 3
- Cinnamon – 1/4″ piece
- Star anise – 1 pod
- Green cardamom – 6 to 8 seeds
- Peppercorns – 5 to 6
- Bayleaf – 1 big and 1 small
- Coriander seeds – 1/2 tsp
- Fennel seeds – 1/4 tsp
- Kashmiri mirchi powder – 1/2 tsp
- Regular chilly powder – as per your requirement
- Turmeric powder – 1/4 tsp
- Ginger garlic paste – 1/4 tsp
- Coconut / refined oil – 2 1/2 tbsp
- Sugar to taste
- Salt to taste
Procedure:
- Place all cauliflower, carrot, french beans and potato in a container and place. Sprinkle little salt and water over it. Pour water in a pressure pan/ cooker and place the container in it. Pressure cook till 2 whistles.
- Heat 1 tbsp oil in a kadai and add cloves, cinnamon, fennel seeds, cardamom seeds, 1 small bayleaf and peppercorns. Remove the spices. Now, fry coriander seeds. Take them out.
- Add coconut and roast till it turns slightly brown..
- Now make a paste of all these ingredients by adding cashew nuts and water (1/3 cup approx).
- Heat 1 1/2 tbsp oil in a cooking pan, add star anise and 1 big bayleaf.
- Add onion and stir fry till golden brown.
- Add ginger garlic paste and stir fry for 15 seconds.
- Add tomato and stir fry till tomato turns mushy.
- Add turmeric powder and red chilly powder.
- Add all the vegetables, mix well.
- Add coconut paste, water, salt & sugar. Stir well.
- Simmer for 5 to 8 min.
- Serve hot with Puris, Chapatis, Parathas or Dosa.
There is one more variant without onion and garlic Mix Veg Kurma.
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