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.
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.
Serving Size 0.5 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.