South Indian Mixed Vegetable Kurma
My dads recipe for South Indian hotel style mixed vegetable kurma recipe with step by step photos. Mixed vegetable curry for chapati/ghee rice. Side dish.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Big Ripe Tomatoes
- 2 inch Ginger
- 10 Cloves Garlic
- 10 Whole Cashewnut
- 3 Tablespoon khus khus /white poppy seed
- 4 Tbs shredded coconut
- 1 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- 1/2 teaspoon pepper powder
- 1 cup Potatoes diced
- 1 cup Peas
- 1 cup Cauliflower florets
- 1 cup Carrots diced
- 1 cup Beans diced
- 2 Tablespoon Oil
- 2 inch bark Cinnamon
- 3 Cloves whole
- 3 Cardamom Whole
- 2 Red Onion Chopped fine
- 1 teaspoon coarse salt
- 3 tablespoon chopped coriander leaves
- 500 ml water
Instructions
- 1
The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
- 2
Boil the veggies until Al-dente. Reserve the water used for boiling.
- 3
In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
- 4
Add in the onions and fry till translucent.
- 5
Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
- 6
Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
- 7
Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
- 8
Add the cashew-khus khus paste
- 9
Add the coconut paste
- 10
Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
- 11
Remove from heat and garnish with cilantro/coriander leaves.
- 12
Serve hot with Chapati or Ghee rice.