Vegetable kurma, Hotel style veg kurma recipe, How to make vegetable kurma

Vegetable kurma is an aromatic and flavorful gravy packed with health as it is cooked with lot of vegetables. This preparation involves grinding of coconut and cashew nut paste which acts as key substance in bringing out the flavors of the gravy. It can be served with parotta, chapati, idiyappam and so on. So lets get to the making!

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Ingredients

Onion – 1
Tomato – 2
Carrot – 1
Beans – 10
Big Potato – 1
Peas – ½ cup
Cauliflower florets – 8
Ginger garlic paste – 1 tsp
Green chili – 1
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala powder – ½ tsp
Oil – 1 tbsp
Cilantro for garnish

Whole spices

Bay leaf – 1
Star anise – 1
Clove – 1
Cinnamon stick – ½

For grinding

Grated Coconut – 4 tbsp
Cashew – 8

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How to make vegetable kurma with step by step images

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In a blender grind coconut and cashew nuts into a fine paste adding little water.
Chop the veggies, onion and tomato then keep it aside. In a pressure cooker add vegetable along with salt and cook for 1 whistle and keep it aside.
Heat oil in a pan, add whole spices when aromatic add chopped onions and green chili. Saute well and add ginger garlic paste to it. After the raw flavor of ginger garlic paste goes add chopped tomatoes and all dry powder along with salt and cook till tomatoes get mushy.
Now add the coconut paste to the tomatoes and stir it well until the raw flavor goes. Then add the chopped veggies to it (i used the water with which i cooked vegetables ) and mix everything well then put off the flame after one boil. Garnish it with cilantro and serve it hot!