Vegetable Kurma Recipe
Vegetable Kurma Recipe Enjoy a flavorful South Indian curry with a rich masala base, perfect with rice, roti, or parotta. is a creamy, spiced curry made with a variety of vegetables and a rich masala blend. This dish is popular across South India and is often enjoyed with rice, roti, or parotta.
Ingredients
Vegetables
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup green peas
- 1 cup green beans, chopped
For the Masala Paste
- 1/2 cup fresh grated coconut
- 2 tbsp poppy seeds
- 8-10 cashews
- 4-5 green chilies
- 1-inch piece ginger
- 4-5 garlic cloves
For the Curry
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp Kitch Cook turmeric powder
- 1 tsp Kitch Cook garam masala
- Salt to taste
- 1 cup water or coconut milk (for desired consistency)
- Fresh coriander leaves for garnish
Instructions
Prepare the Vegetables
- Dice the carrots and potatoes, and chop the green beans. Keep the green peas ready.
Make the Masala Paste
- In a blender, grind the fresh grated coconut, poppy seeds, cashews, green chilies, ginger, and garlic with a little water to form a smooth paste.
Cook the Masala
- Heat oil in a large pan. Add the finely chopped onions and sauté until they turn golden brown.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add the ground masala paste to the pan. Cook for 5-7 minutes, stirring continuously until the oil separates from the masala.
Add the Vegetables
- Add the diced carrots, potatoes, green peas, and green beans to the masala. Mix well.
- Add turmeric powder, garam masala, and salt to taste.
- Add water or coconut milk to achieve the desired consistency. Cover and cook on medium heat until the vegetables are tender.
Finish and Serve
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti, or parotta.