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Restaurant style vegetable Kurma | South Indian Mixed vegetable kurma
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Restaurant style vegetable Kurma | South Indian Mixed vegetable kurma
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Sunday morning a good workout and a filling breakfast to follow. We had a Restaurant style vegetable kurma|South Indian mixed vegetable kurma and poori and we are off to have fun with kids. Plain kurma is a common curry served on the side with chapathi or ghee rice in restaurants in south India. it is a combination of so many spices all ground together in every mouthful.
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Ingredients
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Coconut
Coconut gives the volume for the dish. Can add pieces of coconut or grated coconut.
Vegetables
I made a quick kurma with potato, this gravy beeing very flavourful it can be made with no vegetables at all. Adding carrot, cauliflower, beans, peas, potato is always welcome.
Spices
Bayleaf, cinnamon, clove and bayleaf are ground to paste making the flavour uniform through out.
Ginger, garlic and green chilli
This trio will always elevate any Indian gravy.
Restaurant style vegetable kurma|South Indian mixed vegetable kurma is a one pot dish making the cleaning a 5 minute job.
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Similar Recipes
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Tips to make a perfect restaurant style mixed vegetable kurma
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Pressure cooking all the masala with the vegetables gives the gravy its rich taste.
Garlic is optional.
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Video
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Restaurant style plain kurma
- Pressure cooker
- 1 Cup Peeled cooked potatoes cut into cubes
- 1/4 Cup Peeled cooked carrots cut to cubes
- 1/4 Cup Green peas
- 1/4 Cup Cauliflower
- 1/2 Cup Pearl Onions
- 1 Cup Onion diced fine
- 1/2 Cup Grated coconut
- 2 Piece Green chilly
- 1 Piece Cinnamon
- 2 Piece Clove
- 1 Piece Cardamom
- 3 Piece Garlic (optional)
- 1 Inch Ginger
- 6 Piece Cashew
- 1 handful Coriander leaves
- 1 Fist ful Mint leaves
- 2 Piece Bayleaf
- 2 tbsp Garam masala powder
- 2 tsp Salt
- 2 tbsp OIl
Grind together pearl onions, coconut, cashew, ginger, green chilli, coriander leaves, clove, cinnamon, bay leaf into a smooth paste.
In a clean On pot cooker saute the finely diced onions in 2 tsp of oil.
Add the tomatoes and saute till they are well cooked into a pulp.
Add the vegetables at this stage if you are using the vegetables.
Add the ground paste.
Add 2 cups of water and mix well.
Pressure cook the ingredients for 10 minutes of 2 whistles.
Once the pressure is released, serve the kurma with hot chapathi, poori, ghee rice , parotta or even crispy dosa.
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Naturally Hema 