Who doesn’t like to tear the fluffy poori to dip in gorgeously creamy veg kurma? Who can even turn the face for lunch when colorful gravy is in front? This mere thought was what running behind my mind when I cooked this veg kurma lovingly for my kids. When I was done with pleasant looking gravy, my little son was standing beside me. Asking about what is that I am cooking as it is smelling so good. So all credit goes to gorgeously delicious vegetable kurma.
This restaurant style gravy is usually served with banana buns in Udupi. Last month when I was vacationing, got a chance to taste this awesomeness pairing with buns. It was absolutely delicious and I immediately planned to have it in my blog. And the outcome is in front of your face. Did you like the look?
Veg kurma gets the taste from it’s authentic masala which has spices like cardamom, cinnamon and cloves which is minced with coconut, cashew plus poppy seeds. Please note here, three things cashew, poppy seeds and coconut all go for grinding which help to give thick consistency. Also they help to get creaminess. And don’t even skip sugar and yogurt as they help balance the taste.
Watch the video:
Veg Kurma | Vegetable Kurma | Restaurant Style
Ingredients
- 2 Cup Mixed Vegetables Beans, carrot, peas and potato
- 1 no. Onion
- 1.5 tsp Salt
- 1 tsp Red chilly powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 tbsp Yogurt
- 1 tsp Sugar
To Grind
- 1/2 cup Coconut
- 2 tbsp Cashew soaked for 10 minutes
- 1 tsp Poppy seeds soaked for 10 minutes
- 1" piece Cinnamon
- 3 nos Cloves
- 1 no. Cardamom
- 1 no. Red chilly
To temper
- 2 tsp Oil
- 1" piece Cinnamon
- 3 nos. Cloves
- 1 no. Bay leaf
Instructions
- Chop all the veggies in to bite sized pieces and add them to cooker. Include water and little salt. Pressure cook the vegetable for 2 whistles and let the pressure subside.
- Next, add coconut, soaked cashew and poppy seeds, red chilly, cinnamon stick, cardamom and cloves in to a mixer. Grind them together to fine paste.
- Heat a pan with oil and spices like cinnamon, cloves and bay leaf. Saute a minute and then include chopped onion. When it turns translucent add cooked vegetables. Stir for a while and add ground kurma masala.
- Next add salt, red chilly powder, coriander powder, garam masala. Combine well and bring it to boil. Next add yogurt and sugar.
- Stir for a minute and finally garnish the veg kurma with coriander leaves.
- Creamy delicious veg kurma in restaurant style is ready.
Notes
- I have used beans, carrot, peas and potato. You can use cauliflower also.
- Cashews and poppy seeds give thickness and creaminess to the gravy. So do not skip.
- Sugar and yogurt balance the taste with little sweetness and tang.
