Vegetable Kurma Recipe
What Is Recipe For Vegetable Kurma Recipe All About ?
Vegetable kurma recipe is an exotic vegan dish that originated from the Indian subcontinent, which is rich and creamy and it comprises of varied vegetables blended with coconut paste and spices braised with fresh cream or yoghurt.
History Of Recipe For Vegetable Kurma Recipe :
The dish got its name from the urdu word qorma, which means `braise’ (fry gently and stew it slowly in a closed vessel) a crucial step in the making the recipe of kurma. This royal dish has been adapted from the Mughal cuisine and has its history way back in the 16th century and it is one of the grand and richest dishes that was cooked in the imperial kitchens and was known for its unbeatable aroma and incredible flavour.
Why is Vegetable Kurma Recipe Popular ?
The deliciousness of vegetable kurma recipe lies in its braising skills wherein, the vegetables are first seared in high flame using butter or ghee which is then continued by a slow cooking, in low flame called dhum.
Vegetable Kurma is served in all Indian restaurants with pulao, jeera rice, vegetable briyani, dhum briyani, roti, puri, naan and stuffed paratha. Vegetable Kurma recipe also goes well with appam and Idiyappam, typical South Indian foods known for its softness and deliciousness. Vegetable Kurma also pairs with ghee rice and pulao. Vegetable Kurma recipe is prepared in homes at any part of the day as it can be taken for breakfast, lunch and as well as dinner. Especially, paratha and vegetable kurma is an awesome combination and each region follows its own style of making it and loved by all.
Why is Vegetable Kurma Recipe Considered Royal :
The vegetable kurma recipebase gravy is made with coconut and nuts paste mixed up with onion tomato base and other Indian spices that gives an ultimate flavour to the dish. Different kinds of vegetables are mixed up in this base gravy and braised in a certain way. Finally, you get lip-smacking vegetable kurma recipe garnished with coriander leaves and roasted cashews. The usage of cashews and poppy seeds make the vegetable kurma recipe richer by enhancing the flavour to a higher level.
vegetable kurma recipe 's mild greenish brown colour and creamy texture with alluring aroma make it all the more delectable and stands as a marked example of Indians’ culinary skills that crosses the national borders far and wide.
Can we modify the recipe of kurma?
Yes. You can modify the recipe of vegetable kurma by all means. You can include or exclude any vegetable as per your wish and you can make recipe of the vegetable kurma very spicy or quite bland depending upon your choice and preference. Similarly, for the base gravy you can use grated coconut, coconut milk or curd. Using any one of these ingredients will suffice. Likewise, if you want the recipe of kurma to be protein packed, you can add paneer to the vegetable kurma recipe. Moreover, you can use oils like gingelly oil, coconut oil, groundnut oil or ghee for tempering the vegetable kurma. Each one gives a unique flavour which ultimately enhances the vegetable kurma 's aroma. Therefore you can adapt any style of making the recipe of kurma and each and every version will surprise you with its deliciousness.
Here, I have given you the method of making typical South Indian style recipe of kurma.
Ingredients Required To Make Recipe Of Kurma :
How To Make Vegetable Kurma Recipe :
To start making the vegetable kurma recipe, Soak two teaspoons of poppy seeds in a small cup filled with hot water.
Wash and clean all the vegetables and keep them in a plate.
Chop the carrot, beans, cauliflower and potato into long pieces of two inches size.
Remove the peas from the pods and keep it in a small cup.
Peel off the skin from the onions and finely chop them.
Similarly, finely chop the tomatoes too.
Pluck a few mint leaves and wash them twice and keep it.
Peel off the skin from the garlic cloves and ginger and keep it.
Take a cup of freshly grated coconut and put them in a mixer jar.
Add ten cashews and a teaspoon of fennel seeds along with the soaked poppy seeds.
Now add a teaspoon of roasted gram and three or four green chillies to it.
Then you add the peeled garlic cloves and ginger to it.
Finally add a little water and ground them into a fine paste.
Let the consistency be like that of coconut chutney.
Transfer it to a bowl and keep it aside.
Place a skillet in the stove and keep it in medium flame.
When it is heated, just add three tablespoons of groundnut oil and two tablespoon of ghee in it.
After a few seconds, just drop a bay leaf, an anise and two or three cloves to it.
Similarly, just drop an inch of cinnamon along with two or three cardamoms into the skillet.
Finally, add a teaspoon of fennel seeds and stir well.
When you get a nice aroma of the tempered ingredients just simmer the flame.
Now, you add the mint leaves and let it cook for a few seconds.
When the mint flavour comes out, just add the finely chopped onion and stir well.
Readjust the flame to medium flame again.
When the onion becomes translucent, add the finely chopped tomatoes to it.
Let it get mashed up well, and now you add the chopped vegetables one by one.
First you add the potatoes, followed by beans, carrots, peas and cauliflower.
Add a little salt that is required (only) for the veggies and close the skillet with a lid after stirring them well.
Simmer the flame and let it cook for two to three minutes.
After a while, just open the lid and stir the veggies and close it again.
Just after two or three minutes, open the lid again and add the coconut paste which we have prepared already.
Add one or two cups of water to get the desired consistency.
Mix everything well and add the required salt and close the lid again.
change the flame to medium mode.
Let it cook for five minutes approximately.
When the veggies are semi cooked, just open the lid and add the measured quantities of chilli powder and coriander powder to it.
Likewise, add the measured quantities of garam masala followed by a little sugar.
Finally, add a teaspoon of tomato sauce and mix everything well and lower the flame.
Add a little more water as the base gravy would have thickened after adding the masalas to it.
Stir well for a few seconds continuously and close the skillet again. Let them get braised in low flame for ten minutes approximately (important step in korma making).
After ten minutes, open the lid and add two tablespoons of fresh curd (thick) to it and stir well and close the lid again.
After a while, when you get a nice aroma coming out of the skillet, just open the lid and you will notice that the korma is almost ready.
Add some roasted cashews on the top and sprinkle some chopped coriander leaves over the korma.
Now the vegetable korma is ready to eat.
Serve it hot with paratha, onion raita accompanied by a glass of mint lime juice.
Some Tips To Follow For Recipe Of Kurma :
• Use a thick bottomed skillet as it suits perfect for braising.
• As much as possible use fresh coconut and fresh vegetables to get delicious kurma as frozen stuff does not give the desired result.
• Here I have used fresh curd to get a creamy texture. You can also use fresh cream or thick coconut milk for this purpose. Each ingredient adds its own unique taste and flavour for the recipe of kurma.
• You can use any other cooking oil to make this recipe of kurma and you can also add a little more ghee if you want or if you are too particular about calories you can avoid adding ghee at all.
• Similarly, if you do not want too much cashews in your vegetable kurma recipe, you can reduce the cashews while making the coconut paste.
• As garnishing depends upon your choice and creativity you are free to modify the recipe of kurma in any way you like.
• For example, instead of coriander leaves you can use curry leaves or kasuri methi and you can top it up with a few strands of saffron in the recipe of kurma.
Ingredients
Directions
To start making the vegetable kurma recipe, Soak two teaspoons of poppy seeds in a small cup filled with hot water.
Wash and clean all the vegetables and keep them in a plate.
Chop the carrot, beans, cauliflower and potato into long pieces of two inches size.
Remove the peas from the pods and keep it in a small cup.
Peel off the skin from the onions and finely chop them.
Similarly, finely chop the tomatoes too.
Pluck a few mint leaves and wash them twice and keep it.
Peel off the skin from the garlic cloves and ginger and keep it.
Take a cup of freshly grated coconut and put them in a mixer jar.
Add ten cashews and a teaspoon of fennel seeds along with the soaked poppy seeds.
Now add a teaspoon of roasted gram and three or four green chillies to it.
Then you add the peeled garlic cloves and ginger to it.
Finally add a little water and ground them into a fine paste.
Let the consistency be like that of coconut chutney.
Transfer it to a bowl and keep it aside.
Place a skillet in the stove and keep it in medium flame.
When it is heated, just add three tablespoons of groundnut oil and two tablespoon of ghee in it.
After a few seconds, just drop a bay leaf, an anise and two or three cloves to it.
Similarly, just drop an inch of cinnamon along with two or three cardamoms into the skillet.
Finally, add a teaspoon of fennel seeds and stir well.
When you get a nice aroma of the tempered ingredients just simmer the flame.
Now, you add the mint leaves and let it cook for a few seconds.
When the mint flavour comes out, just add the finely chopped onion and stir well.
Readjust the flame to medium flame again.
When the onion becomes translucent, add the finely chopped tomatoes to it.
Let it get mashed up well, and now you add the chopped vegetables one by one.
First you add the potatoes, followed by beans, carrots, peas and cauliflower.
Add a little salt that is required (only) for the veggies and close the skillet with a lid after stirring them well.
Simmer the flame and let it cook for two to three minutes.
After a while, just open the lid and stir the veggies and close it again.
Just after two or three minutes, open the lid again and add the coconut paste which we have prepared already.
Add one or two cups of water to get the desired consistency.
Mix everything well and add the required salt and close the lid again.
change the flame to medium mode.
Let it cook for five minutes approximately.
When the veggies are semi cooked, just open the lid and add the measured quantities of chilli powder and coriander powder to it.
Likewise, add the measured quantities of garam masala followed by a little sugar.
Finally, add a teaspoon of tomato sauce and mix everything well and lower the flame.
Add a little more water as the base gravy would have thickened after adding the masalas to it.
Stir well for a few seconds continuously and close the skillet again. Let them get braised in low flame for ten minutes approximately (important step in korma making).
After ten minutes, open the lid and add two tablespoons of fresh curd (thick) to it and stir well and close the lid again.
After a while, when you get a nice aroma coming out of the skillet, just open the lid and you will notice that the korma is almost ready.
Add some roasted cashews on the top and sprinkle some chopped coriander leaves over the korma.
Now the vegetable korma is ready to eat.
Serve it hot with paratha, onion raita accompanied by a glass of mint lime juice.
