Monday, March 9, 2015

Restaurant style veg kurma

Kurma is an irresistible side dish for chapatti, parota  etc. We all tasted our mom’s preparation, but our intake will slightly increase in restaurants due to kurma prepared on their style.  For a change I tried restaurant style veg kurma and it tastes yummy, so thought of sharing with u guys. Try it and post your comments..
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serving: 5 Members

Boiled Vegetables – 2 cups (I used Potato, carrot, cauliflower, peas)
Onion – 1, chopped
Ginger garlic paste- 1 tsp
Tomato – 1, chopped
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ¼ tsp
Salt to taste
Lemon juice – 1tbsp
Cilantro for garnish
For Grinding:
Grated coconut - ¼ cup
Poppy seeds – ½ tsp
Fennel seeds – 1 tsp
Cashews – 6
Roasted gram – 1 tbsp
Green chilies – 2
Cloves – 1
Cinnamon – ¼ inch piece
Cardamom – 1
To temper:
Oil – 1 tbsp
Bay leaf – 1
Star anise - 1
Curry leaves – 1 spring
1. Grind all the ingredients mentioned under “for grinding” in to a smooth paste.
2. Heat oil in a pan, temper with bay leaf, star anise and curry leaves.  Saute onion until it turns translucent. Add ginger garlic paste and tomatoes, cook till it turns mushy.
3. Add chili powder, coriander powder, garam masala and fry till the masala blend well. Add coconut paste and enough water, allow it to boil on low heat.
4. Add boiled vegetables, salt and cook on low heat till it becomes thick. At last squeeze some lemon juice and garnish with cilantro.

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