Vegetable Kurma

Monday, September 5, 2011

Potato 1 medium sized
Carrot 2
Green capsicum or bell pepper 1 medium sized
Red capsicum or bell pepper 1 medium sized (optional)
Beans 10
Peas Handful
Cabbage ½ cup
Cauliflower  florets 1 cup
Onions 2 medium sized
Spring onions 3
Tomatoes 2
Garlic 10 cloves
Ginger 1 inch piece
Curd 3 tablespoons
Oil 2 tablespoons
Jeera 1 teaspoon
Red chilli powder 2 teaspoons
(adjust accordingly)
Salt as needed

Garam masala:
Poppy seeds or khuskhu 1 tablespoon
Fennel seeds or saunf or somp 1 teaspoon
Elachi or Cardamom wholes 4
Cinnamon slicks or Dalchini chakka 4 ( one inch sticks)
Cloves or Lavagam 5

1. Wash and peel carrots, potato and garlic cloves. Wash the remaining vegetables. Peel outer layer of onions. Chop the vegetables except peas into small pieces.  Make a paste of ginger and garlic.
2. In a cooker or deep bowl, add the vegetables and water. Cook them until they are fully cooked.
3. Heat a pan add oil to it, after oil is heated add jeera seeds.
4. After the jeera seeds slightly change color add the ginger garlic paste.
5. Make a powder of all the garam masala ingredients or you can use the garam masala powder at home. Fresh masala powder adds flavor to the kurma curry.

6. Add the cooked vegetables and mix well. 
7. When the curry starts to thicken add the garam masala powder and mix well.
8. Add salt and red chilli powder and mix well. Add the curd and mix well.
 9. Mix well and cook for about 10 minutes in medium low flame, stir in between. When it starts to slightly thicken, switch off the stove.


Neha said...

Kurma looks so delicious..

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