Hotel Style Vegetable Kurma is a delectable Indian Curry where mixed vegetables are simmered in a creamy, flavorful coconut-poppy seeds based masala and lightly spiced with cloves and fennel seeds.Make sure you have plenty of roti/naan to dip in this delicious kurma!
WHAT IS KURMA OR KORMA?
Kurma or Korma is a stew-like dish made with vegatables or meat braised in a creamy coconut, nuts or yogurt based sauce. In North India the dish is referred to as Korma while in South India its known as Kurma. Both styles involve a mix of vegetables or meat with a delicious sauce varying from white, yellow to orange-ish color. Equally delicious, both recipes have a slight variation of spices and method of cooking.
BEST PART OF THIS VEGETABLE KURMA IS:
- Packed with flavors, creamy and delicious
- Not too overpowering with spices
- Uses vegetables that are easy to find
- Recipe can be easily adjusted based on the ingredients on hand
- Can be easily made spicy or mild
- Naturally gluten free (served with rice) and vegan
- Ready in less than 30 minutes
HOW IT IS MADE?
This delectable kurma involves four steps:
- Cook the vegetables until tender either on pressure cooker or on a stove top.
- Make the coconut-poopy seeds masala
- Saute the grinded masala in oil and spice powders until the raw smell goes off.
- Finally add the cooked vegetables and simmer until combined.
That’s it ! such an easy peasy recipe, isn’t it?
TIPS FOR MAKING PERFECT KURMA:
Here is some of my suggestions to keep in mind:
- Blend the spice paste as smooth as possible
- Finely dice onions and tomatoes so they incorporate in the sauce while pressure cooking.
- Do not over cook the vegetables otherwise they will become mushy.
- Make sure to cut all the veggies in equal sizes so it will cook in a same time.
- You can skip ginger and garlic if you do not like.
- You can adjust the spice level as per your preferences.
HOW TO SERVE THIS VEG KURMA?
Enjoy this delicious,creamy kurma with hot parathas, steamed rice or yogurt rice or with one pot meals such as pulaos and biryanis as well.
Hotel Style Vegetable Kurma:
Ingredients:
To make masala:
1/2 cup coconut,freshly grated
10-12 cashew
2 tbsp poppy seeds
1 tsp fennel seeds
2-3 cloves
1 inch ginger, roughly chopped
2-3 garlic, rougly chopped
1 string curry leaves
1 large tomato, roughly chopped
2 tbsp cilantro
Veggies:
1/2 cup potato,cubed
1/2 cup carrot, cubed
1/2 cup beans, small pieces
1/2 cup green peas, fresh or frozen
1 cup cauliflower florets
For the Gravy:
3 tbsp cooking oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing
2 bay leaves
1 inch cinnamin
Few curry leaves
1 cup onion, thinly sliced
2-3 green chillies,slitted
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp kashmiri red chilli powder
1/2 tsp garam masala
Salt to taste
1/2 cup milk
2 tbsp fresh coriander, chopped
DIRECTIONS:
- Add the vegetables in a pressure cooker with enough water and cook for 1 whistle or cook on stove top till veggies are softened.
- Blend all the ingredients under masala with little water to a smooth paste.
- Heat oil in a deep pan and add mustard seeds, cumin seeds, hing, bay leaves, cinnamon, curry leaves and allow them to crackle.
- Then add the onion and green chillies and fry until onion turns soft and slightly brown.
- Add the grounded masala paste along with a 1/2 cup of water and cook for 2-3 minutes.
- Then add all the spice powders and salt and simmer for 3 minutes.
- Finally the cooked vegetables and milk and allow to simmer for 3 minutes.
- You can adjust the consistency by adding water at this stage. Garnish with fresh coriander and serve hot with parathas.
RECIPE NOTES:
- Blend the spice paste as smooth as possible
- Finely dice onions and tomatoes so they incorporate in the sauce while pressure cooking.
- Do not over cook the vegetables otherwise they will become mushy.
- Make sure to cut all the veggies in equal sizes so it will cook in a same time.
- You can skip ginger and garlic if you do not like.
- You can adjust the spice level as per your preferences.
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