Vegetable Kurma
Made from fresh vegetables, cashews, coconut and spices, this vegetable kurma pairs well with roti, idli or dosa.
Servings: 6
Ingredients
- 1 cup potatoes (cubed)
- ⅓ cup peas
- 1 cup cauliflower florets
- ½ cup onion (finely chopped)
- 6 garlic cloves (chopped)
- 3 cloves
- 1 bay leaf
- 1 inch cinnamon stick
- ½ tsp fennel seeds
- ¼ tsp black pepper
- 2 tbsp oil
- ½ cup water
- salt to taste
For Ground Paste:
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 2 tsp black pepper
- 2 tsp coriander seeds
- 1 tsp poppy seeds
- 5 whole cashews
- 8 green chilies (adjust to taste)
- ½ inch ginger cube (grated)
- ½ cup grated coconut
Instructions
- Dry roast the ingredients under "For Ground Paste" and grind into a fine paste. Set aside.
- Add oil to a heavy bottom pan. Once hot, add fennel seeds, black pepper, cinnamon stick and bay leaf. Saute until aromatic.
- Next, add onions and garlic. Saute for 3-4 minutes. The raw onion smell should fade and the onions should become translucent.
- Then add the potatoes and peas. Saute for 1 minute.
- Add water and salt.
- Cover kurma with a lid and cook for 5 minutes. The vegetables should be half cooked.
- Add the ground paste, cauliflower florets and more water, if desired.
- Cover with a lid and cook on medium flame for 5-7 minutes. Be careful not to overcook the cauliflower florets.
- Serve hot with roti.