Restaurant Style Veg Kurma
Servings: 4 -5
Print Recipe
Ingredients
- 1 med - big Carrot cubed
- 1 small Potato cubed
- 3/4 - 1 cup Cauliflower florets
- 1/3 cup green peas I used frozen
- 1 med - big Tomato chopped
- 1 tbsp Crushed ginger & garlic each
- 1 medium Onion chopped
- 1/2 tsp Turmeric powder
- 2 - 2.5 tsp Coriander powder
- 4-5 Green chilli slit lengthwise
To grind
- 1/2 cup Coconut
- 6 Cashew nut
- 1/4 tsp Fennel seeds
- 5 Black peppercorns
- 2 Cardamom
- 2 Clove
- a small piece Cinnamon
- Oil I used coconut oil
- 2 tbsp Chopped coriander leaves
- Salt
Instructions
- Soak the cashews in warm water for 10 mins. drain the water
- Grind together coconut, soaked & drained cashews, fennel seeds, peppercorns, cardamom, clove and cinnamon with 1/3 cup water to a smooth paste. Keep it aside.
- Heat oil in a deep and wide pan. add chopped onion and cook till it browns. Add crushed ginger & garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
- Add turmeric and coriander powder. Fry for 2-3 mins.
- Add chopped tomato and salt. Cook till tomato becomes soft. Add 2-3 tbsp water to bring the masala together.
- Add all the vegetables and mix well. Add 1.5 - 2 cups water / thin coconut milk. Mix well. Bring to boil. Reduce flame to lowest, cover and cook for 15 mins.
- Add 1/3 - 1/2 cup of hot water to coconut spice paste.
- Remove the curry from fire and add the coconut paste gradually. Mix well and bring back the curry to stovetop. Cover and cook for 5-6 mins on low flame.
- Add chopped coriander leaves and mix well.
Notes
Keep in mind, the curry tends to thicken a little as it rests. If you prefer a less spicy version, reduce the number of green chilies accordingly. You can use any cooking oil of your choice.
I used water to cook the veggies, but if you prefer a richer and creamier version, you can use medium - thick coconut milk.
I used water to cook the veggies, but if you prefer a richer and creamier version, you can use medium - thick coconut milk.