Mixed vegetable kurma or korma recipe using simple every day vegetables and spices. Perfect side dish with rotis or parathas.
2–3 green chillies
1 tsp ginger garlic paste
3 cups mixed chopped vegetables (I used carrots, beans, potatoes, and tomatoes)
1/2 cup milk
2 tbsp yogurt (optional)
2 tsp coriander powder / malli podi
1/2 tsp cumin / jeera
1/2 tsp black mustard seeds
1/4 tsp fennel seeds
A few curry leaves
1 tbsp oil
2 tsp ghee
Salt to taste
2″ cinnamon stick
2 cardamom pods
5–6 cashew nuts
2 green chillies
1/4 cup grated coconut
Add the ingredients under the list “to grind” into a small mixie jar or spice grinder.
Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this depends on the size of your grinder and how smooth you want the paste to be. Set aside.
Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a minute or until the mustard seeds start popping.
Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light brown.
Add the ginger garlic paste along with the coriander powder and sauté again until fragrant – another minute or so.
Now add the chopped vegetables and coconut paste. Top up with about 1 cup water and the milk for the vegetables to get cooked properly.
Add some turmeric and simmer until the vegetables are cooked yet hold their shape.
You can cook down the vegetables to your preferred consistency. Add yogurt at this stage, if using.
Finally add salt and remove from fire.
Serve mixed vegetable kurma hot with chapatis, rotis, nan, parotta, or even pulao.