Veg Kurma | Vegetable Kurma | Restaurant Style
Veg kurma is a creamy delicious gravy that pairs very well with chapati, roti, poori and banana buns.
Servings: 4
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.