hotel style veg kurma recipe, how to make vegetable kurma recipe

hotel style vegetable kurma recipe with step by step photos – south indian hotel style kurma recipe with mixed veggies.

veg kurma with pooris or chapatis is a weekend lunch on occasions. we like mixed veg curries a lot, so no wonder i make them also often. they are easy, healthy and nutritious. serve with some soft chapatis and you have a satisfying meal.

this hotel style veg kurma is adapted from my vegetable kurma recipe. a few changes and in this recipe i have used green chilies. though you can also use red chilies.

the recipe has some prepping work to be done and once you have everything ready, then you need to saute some ingredients and pressure cook. pressure cooking saves time. so i use a pressure cooker often. though you can make the kurma in a pan too. just add water as required.

serve vegetable kurma hotel style with chapatis, pooris or neer dosa. even plain soft dosa goes very well with veg kurma. you can also serve veg kurma with steamed rice.

hotel style veg kurma recipe card below:

hotel style veg kurma recipe

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

hotel style vegetable kurma - delicious south indian kurma with mixed veggies.

Author: dassana

Recipe type: main

Cuisine: south indian, tamil

Serves: 4-5

Ingredients

for ground paste:

• 5 tbsp desiccated coconut or fresh coconut
• 12 to 15 cashews, blanched
• 2 tsp poppy seeds (optional)
• ½ tbsp roasted chana dal
• ½ tbsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• 3 cloves
• 2 green cardamoms
• 4 to 5 black peppercorns
• 1 marathi moggu (optional)
• a small tiny piece of stone flower (optional)
• 2 green chilies, chopped
• 3 to 4 medium sized garlic, chopped or 1 to 1.5 tsp chopped garlic
• ¾ inch ginger, chopped or 1.5 tsp chopped ginger
• ½ cup water for grinding or add as required

veggies for kurma:

• 1 to 1.25 cups medium sized cauliflower florets
• ¾ cup diced potatoes or 1 medium potato, diced
• ⅓ cup green peas, fresh/frozen
• ¼ cup french beans, or 7 to 8 french beans, chopped
• ½ cup chopped carrots or 1 medium carrot, chopped

other ingredients:

• 2 tbsp oil
• ⅓ cup finely chopped onion or 1 medium sized onion, finely chopped
• ⅓ cup chopped tomatoes or 1 medium tomato, chopped
• 7 to 8 curry leaves
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 2 tbsp fresh yogurt (optional)
• 1.25 cups water. for slightly thin gravy, add 1.5 cups water
• salt as required
• 2 to 3 tbsp chopped coriander leaves

Instructions

prepping:

1. soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.
2. rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.
3. rinse, peel and chop the rest of the veggies.
4. add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.
5. pour ½ cup water and grind to a smooth fine paste. keep aside.

preparing kurma:

1. heat 2 tbsp oil. add the chopped onions.
2. stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.
3. next add the chopped tomatoes, ¼ tsp turmeric powder and ½ tsp red chili powder.
4. stir and saute for 2 to 3 minutes.
5. add the ground paste. stir and mix well.
6. saute stirring often for 4 to 5 minutes on a low to medium flame.
7. then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.
8. mix the curd very well with the rest of the masala.
9. add the chopped mix veggies. stir and saute for 1 to 2 minutes.
10. then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water. stir well.
11. season with salt as per taste.
12. pressure cook for 2 whistles or for 9 to 10 minutes.
13. when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer for some more minutes. if the gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium - neither thin nor thick.
14. add 2 to 3 tbsp chopped coriander leaves. stir.
15. serve hotel style veg korma with pooris or chapatis.

step by step hotel style vegetable kurma recipe:

1. soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.

2. rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.

3. rinse, peel and chop the rest of the veggies – 1 medium potato, 7 to 8 french beans and 1 medium carrot. also chop 1 medium sized onion finely and 1 medium sized tomato. keep the chopped veggies aside.

4. these are the some of the spices and ingredients that will be ground to a paste for the kurma –

• 5 tbsp desiccated coconut or fresh coconut
• 2 tsp poppy seeds (optional) (khus khus)
• ½ tbsp roasted chana dal (bhuna chana dal)
• ½ tbsp coriander seeds (sabut dhania)
• 1 tsp fennel seeds (saunf)
• ½ tsp cumin seeds (jeera)
• 3 cloves + 2 green cardamoms + 4 to 5 black peppercorns
• 1 marathi moggu (optional) + small tiny piece of stone flower (optional)

5. take all the above ingredients in a wet grinder jar.

6. add the cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and ¾ inch ginger (chopped).

7. add ½ cup water and grind to a smooth fine paste. keep aside.

8. heat 2 tbsp oil. add the chopped onions.

9. stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.

10. next add the chopped tomatoes.

11. then add ¼ tsp turmeric powder and ½ tsp red chili powder. stir well and saute for 2 to 3 minutes on a low flame.

12. add the ground paste.

13. stir and mix.

14. saute stirring often for 4 to 5 minutes on a low to medium flame.

15. then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.

16. mix the curd very well with the rest of the masala.

17. add the chopped mix veggies.

18. mix the veggies with the rest of the masala and saute for 1 to 2 minutes.

19. then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water.

20. stir well.

21. add salt as per taste.

22. pressure cook for 2 to 3 whistles or for 9 to 10 minutes.

23. when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer for some more minutes. if the gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium – neither thin nor thick.

24. add 2 tbsp chopped coriander leaves. stir.

25. serve hotel style veg kurma with pooris or chapatis.

Friday, December 18, 2015