Today am sharing the video recipe which explains how to prepare restaurant style flavorful vegetable kurma at home.This quick & easy main course recipe is a stew of assorted veggies cooked in a thick spicy flavorful coconut based gravy. It makes a great side dish for chapati, roti, idiyappam, etc. This Indian dish is loved all over the world and make sure you prepare plenty of this mild, creamy flavorful kurma, so as to relish with the dinner breads like chapati, roti, etc!
Vegetables (carrot, beans, drumstick, cauliflower, peas, potato, etc)
Onion - 2
Tomato - 1
Green chilli - 3
Grated coconut - 1/2 cup
Cashewnuts - 6
Ginger garlic paste - 1 tbsp
Oil - 1 tbsp
Bay leaf - 1
Cumin seeds - 1/2 tsp
Cinnamon - 1
Cardamom - 2
Cloves - 3
Marathi moggu - 1
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1/2 tsp
Coriander pwd - 1 tsp
Saunf pwd - 1/2 tsp
Salt to taste
Fresh coriander leaves
Wash and slice all the vegetables.
Slice onions, tomato, green chilli and keep ready.
In a blender, add grated coconut, cashewnuts and green chilli.
Add 1/4 cup of water and grind to smooth paste.
Heat oil in frypan.
Add cumin seeds, bay leaf, cinnamon, cardamom, marathi moggu and cloves.
Wait to splutter.
Add sliced onions and toss until light brown.
Add ginger garlic paste and toss.
Add sliced tomato and cook until soft.
Add turmeric pwd, red chilli pwd, salt, coriander pwd, saunf pwd and saute the masala.
Add the sliced vegetables.
Add 1 cup of hot water and cook covered.
Once the veggies are done, add the freshly ground coconut paste.
Mix well and let it boil for few minutes.
Taste and adjust salt and seasonings.
Turn off flame.
Garnish with freshly chopped coriander leaves.
Delicious restaurant style vegetable kurma is ready.
It makes a healthy combo with roti, chapati, paratha, idli, dosa or even with rice dishes.