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vegetable kurma recipe

Vegetable Kurma Recipe

Course Main Course
Cuisine Indian
Keyword curry, dinner, lunch
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Priya Shiva

Ingredients

  • Cauliflower florets- 1/2 cup
  • Green peas - 1/2 cup
  • French Beans - 8 finely chopped
  • Carrot - 1 finely chopped
  • Potato - 1 peeled & finely chopped
  • Onion - 1  finely chopped
  • Tomato - 2 finely chopped
  • Coconut - 1/2 cup freshly grated
  • Cashews - 10
  • Poppy Seeds - 1 tbsp
  • Roasted chana dal/pottukadalai - 1 tbsp
  • Cumin Seeds - 1 tsp
  • Green cardamom - 2
  • Cinnamon - 1/2 inch stick
  • Cloves - 3
  • Bay leaf - 1
  • Ginger - 1 tbsp (grated)
  • Garlic - 4 cloves (chopped)
  • Turmeric Powder - 1/4 tsp
  • Red Chilli Powder - 1 tsp
  • Garam masala - 1/2 tsp
  • salt to taste
  • Idhayam Mantra Groundnut Oil - 2 tsp

Instructions

  1. Soak cashews in warm water for 15 minutes.

  2. Grind coconut, poppy seeds, roasted chana dal and cashews with little water to make a paste.

  3. Add oil in a pan and heat it.

  4. Now add cumin seeds and let it crackle.

  5. Now add cardamom, cinnamon, bay leaf and cloves.

  6. Add chopped onions and sauté till onions turn translucent.

  7. Add ginger & garlic and sauté.

  8. Now add chopped tomatoes and sauté till tomatoes get mushy and oil separates.

  9. Now add turmeric powder, red chilli powder and garam masala and mix well.

  10. Add cauliflower, beans, carrot, potato and peas.

  11. Add coconut paste and mix well.

  12. Add 1 cup of water and salt to taste. Stir and lower flame. Close the pan and let it simmer for few minutes. Check in between and stir.

  13. Once the vegetables are soft and cooked, kurma is ready for serving.