Monday, March 24, 2014

Vegetable Kurma / Korma

It's definitely the best Kurma I have ever tasted. Moreover this is the first time I have seen my kids eating so many veggies in one shot.

Adapted from Sharmis Passions


Vegetables - 2 cups (I used a combination of beans, carrot, potato, greenpeas & cauliflower)
Big onion - 1 medium
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Garam masala - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Curd - 1 tbsp or lemon juice - 1 tbsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp

For Grinding
Broken cashew - 2 tbsp (yea, thats bit too much, but enhances the taste a lot)
Fennel seeds - 1/2 tsp
Garam masala - 1 tsp (you can either add you home made masala if readily available or add the whole masala like 1 cardamom, 2 cloves, 1 stick cinnamon, 1 star anise)
Green chilly - 2
Split dal - 1 tbsp


1. Add the items mentioned under "For Grinding" in the small mixer jar and grind to a smooth paste. Keep it aside.
2. Steam the vegetables till done and keep aside.
3. Heat a kadai and add oil. When its hot enough, sizzle the cumin seeds. Add chopped onion, ginger and garlic. Saute till onions turns transparent, and raw smell of ginger-garlic gone.
4. Add the turmeric, chilly,  and coriander powder and saute till raw smell is gone.
5. Add the chopped tomato and saute till oil starts leaving the mixture.
6. Add the steamed veggies and ground mixture. Stir well. Add more water if needed. Check salt and add as needed. Sprinkle garam masala.
7. Add curd / lemon juice, give a good stir. Let it be on low flame and switch off the flame after about 5 min or when it reaches required consistency.

No comments:

Post a Comment