June 3, 2011

Vegetable Kurma | Vegetable Korma Recipe | Mixed Vegetable Kurma

Vegetable Kurma is my go-to recipe for a number of reasons. But, let me confess and say upfront that I made this very similar to the navratan kurma which The Husband really digs. Boys seem to like mixed vegetables disguised under some spicy gravy don't they? If I make TH a single-vegetable dish, he is okay with it. Add two vegetables, he is happy. Add three, he loves it! True story.

Vegetable Kurma | Vegetable Korma Recipe | Mixed Vegetable Kurma

I have another confession too. This picture was taken the day after I made the kurma. This is a pile of leftover vegetable kurma that got reheated, got transfered to a nice bowl, and got clicked. This also explains why the gravy is much thicker than it will be when you make it fresh. But then, when you leave a mixed vegetable curry like this overnight in the refrigerator, the flavours come out and taste great the next day.

Vegetable Kurma Recipe | Vegetable Korma Recipe
Serves 4 as a side
Adapted from Sashi Recipes

Ingredients:
2 onions
4-5 green chillies
1 tsp ginger garlic paste
1.5 cups mixed chopped vegetables (I used carrots, beans, cauliflower, and peas)
1/2 cup milk
2 tbsp yogurt (optional)
2 tsp coriander powder / malli podi
1/2 tsp cumin / jeera
1/4 tsp fennel seeds
A few curry leaves
Coriander leaves for garnish
1 tbsp oil
2 tsp ghee
Salt to taste

Grind Together (with sprinkled water if needed):
4 cloves
2" cinnamon stick
2 cardamom pods
5-6 cashew nuts
2 green chillies
1/4 cup grated coconut

How to Make Vegetable Korma:

1. Grind the listed ingredients to a fine paste.

2. In a pan, heat the oil and ghee together. When hot, add curry leaves, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute the onion till it turns golden brown. Add the ginger garlic paste and fry for another minute.

3. Add the vegetables, coriander powder and 1 cup water and allow the vegetables to cook covered in medium flame for a few mins (8-10 mins should be sufficient)

4. Add yogurt (if using) and the ground paste with some salt and allow it to boil for 3 min. Then add the milk, stir well and bring to boil. Remove from fire, garnish with coriander leaves and serve warm with idiyappam, appam, roti, Kerala parotta, etc.

Note:

The vegetable kurma will have much more gravy than what you see in the picture but the vegetables absorb it if you leave it in the fridge overnight. Still tastes great though. Serve hot with rotis or nan.