South India is a treasure trove of a large number of delicious and tempting dishes. One such sumptuous dish is Veg Kurma. It is a bit different from the traditional curries which have tomato and onion-based sauce.
This restaurant-style dish is famous for its unique aroma and taste. It is an easy-to-cook recipe that boasts a coconut flavour. The creamy dish can be served with paratha, puri, rice, or banana buns. It’s one of the favourite meal options amongst South Indians.
This delicious dish was invented in South Asia, and is a Mughlai cuisine speciality. Veg Kurma is an easy, healthy, and nutritious dish. Here’s the recipe.
Cooking time: 30 minutes
Servings: 4
Ingredients:
½ cup of beans (chopped)
½ cup of carrots (chopped)
½ cup potato cubes
½ cup potato cubes
½ tsp salt
¼ cup onion (chopped)
1 tsp red chilli powder
½ tsp coriander powder
½ tsp garam masala
1 tbsp yoghurt
½ tsp sugar
For tempering:
2 tbsps oil
3 cloves
1 medium piece cinnamon
1 bay leaf
For grinding:
½ cup of coconut
2 tbsps soaking cashews
1 tbsp poppy seeds
1-inch of cinnamon
1 cardamom
4 cloves
1 red chilli pepper
Method:
. Chop all the veggies into medium-sized pieces and put them in a pressure cooker.
. Add water and a little salt. Cook the vegetables in a pressure cooker (2 whistles only).
. Now, add coconut, soaked cashew and poppy seeds, red chilli, cinnamon stick, cardamom, and cloves to a mixer and grind them together to form a fine paste.
. Heat a pan with some oil and add spices such as cinnamon, cloves, and bay leaf to it.
. In the next step, saute the spices for a minute and then add chopped onion to it.
. When it turns translucent, add cooked vegetables to the mixer.
. Stir it for a while then put ground kurma masala in it.
. Next add salt, red chilli powder, coriander powder, and garam masala. Mix them well and then boil them.
. Now, add the yoghurt and sugar to it.
. Stir them for a minute and then garnish the dish with coriander leaves.
A few points to keep in mind:
The dish can be made with one or several vegetables. Here we have used beans, carrots, peas, and potatoes. You can also use cauliflower.
Don’t forget to add cashews and poppy seeds, as they bring thickness and creaminess to the gravy.
The purpose of adding sugar and yoghurt is to balance the overall flavours with a little sweetness and tang.
