Discover the flavors of South India with our quick and easy Vegetable Kurma recipe. Perfect for busy days, this Curry in a Hurry brings together vibrant vegetables and aromatic spices in under 30 minutes. Elevate your meals with this delicious and satisfying dish
Ingredients
- Cauliflower Florets – 1/2 cup
- Green Peas    -1/3 cup
- Butter beans   -1/3 cup
- Green Beans   -5
- Carrots      -1
- Potato       -1
- Kohlrabi     -1
- Turnip      -1
- (approximately 3 cups of veggies of your Choice)
- oil        -11/2 tbsp
- cinnamon     -1/2 “
- Cloves      -2
- Cardamom    -1
- Star anise     -1
- Bay leaf     -1
- Fennel seeds   -1/4 tsp
- onion       -2 chopped
- Ginger garlic paste -1 tbsp
- Coriander powder  -3 tsp
- Chili powder   -11/2 tsp
- Cumin Powder   -11/2 tsp
- Salt       -to taste
- Turmeric      -little
- Coconut      -1/4 sliced
- Cashews      -15
- poppy seeds   -1 tsp
- Peppercorns   -1 tsp
Method:
- To a heavy bottomed pan add oil and temper with cinnamon ,cloves, cardamom, star anise, bay leaf, fennel seeds so that the aroma of these whole spices get in the oil
- Add the chopped onions and fry until translucent
- Throw in the ginger garlic paste and saute until the raw flavor goes off
- Then add in all the chopped veggies
- Saute for few seconds
- Follow it by adding the salt, turmeric, coriander powder, cumin powder, chili powder and mix up well to coat all the veggies
- Simmer and cook coverd for 5 minutes
- After 5 minutes add a cup of water and cook for 15-20 minutes until the vegetables are cooked soft
- Meanwhile, grind coconut slices, cashews, poppy seeds, peppercorns into a coarse paste
- Once the veggies get cooked add this ground paste, adequate water and cook it covered for 5 more minutes
- After 5 minutes, open and garnish with cilantro
- Serve hot for your chapathis, idlis, dosas, appam or even rice
FOR VIDEO LINK