Vegetable Kurma

This Kurma is one of my husband's favorite dish. When we get the vegetables from Indian Store, I mostly cook this dish on Sunday for lunch. This is typically south Indian style of kurma.

It is very different from what is known as a korma in North India. This vegetable kurma goes very well with many dishes like Chapati, Roti, Poori, Steam Rice, Jeera Rice, Peas Pulav even with Idli and Dosa.

The aroma with all those spices is simply irresistible and makes a perfect meal. And in the the end of lunch a glass of Carrot Kheer makes your Sunday lunch amazing!!!

Enjoy this dish with any of your choice.


> Vegetables
1/2 Cup Carrots (diced)
1/2 Cup Cauliflower
1/2 Cup French Beans (chopped)
1/2 Cup Peas
1/2 Cup Potato (diced)

> For Stir Fry

1" Cinnamon Stick or Cinnamon powder
2 Cloves
2 Star anise
1 Cup Onion
1/2 Cup Tomato
2 tbsp Ginger and Garlic Paste
1 tsp Red chili Powder
2 tsp Garam Masala (Mixture of many Indian spices - Available in Indian store)
Salt to Taste
> For Grinding

    4 to 5 Green Chilies
    3 tsp Cumin Seeds 
    Fresh Coriander leaves/Cilantro
    2 tsp Saunf /Fennel Seeds
    4 to 5 cashew nuts
    2 tsp Khus khus/ poppy seeds soaked in warm water (10 to 15 mins)
    tiny ball of Tamarind
    Coconut grated
  • 1 tsp turmeric Powder

  • Time Required: 45 mins


    1) Boil the chopped vegetables and reserve the vegetable stock. (If you are using canned vegetables skip this step)
    2) Put a reasonable size pan on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
    3) Add onions and fry till onions turn pink. Add garlic + ginger paste and fry for a minute 
    4) Add tomato and fry for about 2 minutes
    5) Add salt, Red chilli Powder, Garam Masala and mix well
    6) Add blended  mixture and 1 cup of vegetable stock and cook for 3 min.
    7) Add the boiled vegetables mix well cook for 4 to 5 mins. or till raw smell of masala powders disappear
    8) Garnish with chopped coriander leaves


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