Monday, August 22, 2016

Vegetable kurma for Rotis / Parota / Parathas

The below recipe will serve four to five people. Its a simple recipe made from basic spices we have in home.

Vegetables for the kurma :

Potato - One big
Carrot - Two
Handful - Frozen Peas
Green beans - 10 to 12 (I did not add green beans when I tried)
Red Onion - 2 small or 1 Big
Tomato - 2
*optional (I added capsicum all colors mixed half cup)

Masala for Grinding :
Coconut -  A little more than 1/4 cup grated coconut or just add handful of fresh coconut pieces .
Fennel seeds - 2 tsps.
Green Chillies -2
Cinnamon - 1 inch stick
Cloves - 4 to 5
Cardamom - 2
Garlic - 4 or 5
Ginger  - little more than an inch
*(If ginger garlic paste is used, use one and half table spoon)

Other Ingredients :
Bay leaf - 2 medium
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Chilli Powder - 1/2 tsp
Cooking oil - 4 tbsp, Ghee 1 tbsp
 Salt - 1 tbsp. or as required.

Procedure :

1 ) Keep finely chopped onion and tomato separately ,Cut rest of the vegetables finely and get them ready.
2) Prepare the masala , grind them and keep them aside.
3) On a kadai, add oil and ghee, wait for oil to heat a little then add jeera and bay leaf. When jeera cracks add finely chopped Onions.
4) On simmer, When the onions become pale pink, add tomatoes, keep sautéing few times till tomato becomes mushy.
5) Add the ground masala. '
6) Add Turmeric powder, chilli powder, garam masala powder.
7) Keep sautéing till all the ingredients gets mixed well, add the vegetables and salt as required.
8) Add water till all the vegetables gets submerged. Keep the stove on medium heat.
9) In five to ten minutes, vegetables will get cooked completely.
10) Check on kurma and keep Stirring occasionally and add more water if beans are not cooked.
 Some kurma might get burnt at the bottom of the kadai, if you don't check often. 

The flavor will be all over the house by now. Switch off the stove and enjoy the hot and yummy vegetable kurma with plain rice, roti/ paratha or parota.


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