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