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Mixed Vegetable Kurma

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Vegetable Korma is a dish that goes very well with idli, puri, dosa or chapati. When you have less than 1/2 hr to make a side dish this would be a great option.





Ingredients to grind
Coconut - 1 tablespoon
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
fennel seeds - 1 teaspoon
jeera - 1/2 teaspoon
Cashewnuts - 2 or 3
Cinnamon stick - 1 inch piece
Cardamon - 1
Cloves - 3 or 4
ginger - 1 small piece
garlic - 3 pods

Grind the above to a smooth paste.

Other Ingredients
Bay leaves - 1
Onion -
Tomato - 1/2
Fennel seeds - 1/4 teaspoon
Whole black pepper - 1/4 teaspoon
Curry leaves
Carrot - chopped 1 cup
Beans - chopped 1/2 cup
Potato chopped - 1/2 cup
Butter beans - boiled/canned - 1/4 cup.

Method
In a pressure cooker add oil, bay leaves and fry for a few minutes, then add fennel seeds, black pepper and curry leaves. Once the fennel seeds changes to brown color add finely chopped onions and tomatoes. Fry for a few minutes then add all the veggies except the butter beans. Fry for couple of minutes, then add the ground paste and fry well. Add 1 cup water, salt to taste and close the pressure cooker
and cook for 1 whistle and 7 minutes. Let the Kurma cool down for about 15 minutes then add the cooked butter beans and boil for 5 more minutes. Sever this Korma with idli, dosa, puri or chapati!

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