Knol Khol Kurma Recipe

Cooking Directions

• STEP 1.Peel and chop the knol khol into small cubes.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add the chopped knol khol and mix until well coated with the spices.
• STEP 8.Add water, cover the pan, and cook until the knol khol is tender.
• STEP 9.In a blender, grind coconut, cashews, and poppy seeds into a smooth paste.
• STEP 10.Add the coconut paste to the cooked knol khol and mix well.
• STEP 11.Simmer for a few minutes until the flavors blend together.
• STEP 12.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add vegetables like carrots and peas to make the kurma more colorful and nutritious.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the kurma.

Storage and Serving

• Leftover knol khol kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kurma on the stovetop or in the microwave before serving.
• Serve the knol khol kurma with steamed rice, jeera rice, or roti for a complete meal.