Veg kurma recipe


Ingredients (240 ml cup used)

to grind

3 tbsp fresh coconut grated

8 to 10 cashew nuts

1 tbsp fried gram / pottukadalai/ putnalu

1 tbsp roasted poppy seeds (optional)

other ingredients

2 tbsp. oil

1 small bay leaf / tej patta

1 star anise

1 strand mace / javithri (optional)

½ tsp cumin/jeera

2 green cardamoms / elaichi

2 to 3 cloves / laung

1 inch cinnamon stick/ dalchini

1 cup finely chopped onions

1 ½ tsp ginger garlic paste

¾ cup finely chopped tomatoes

salt as needed

¾ cup beans

¾ cup carrot

¾ to 1 cup cauliflower

¾ cup potatoes

½ cup green peas

¾ to 1 tsp kashmiri red chili powder

1 to 1 ¼ tsp garam masala

¼ tsp saunf powder or ½ tsp saunf

few coriander leaves

1 ½ cups water

How to make the recipe

Make a fine paste of the ingredients mentioned under to grind with little water. Set aside

Heat a pot and saute dry spices until they sizzle.

Fry onions until the raw smell goes off.

Fry ginger garlic paste until the raw smell goes off.

Saute tomatoes with salt until mushy and soft.

Add all the spice powders , coriander leaves and saute in the pot.

Add the ground paste and saute for few minutes until the masala leaves smells good.

Add veggies and mix well. Fry for few minutes and then add water. Adjust salt if needed.

Cook until the veggies are cooked. Garnish with coriander leaves.

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