Mixed Vegetable Kurma or Restaurant Style Veg Kurma Recipe – Vegetables cooked in a creamy, mild spicy gravy; mixed vegetable kurma can be served as a side dish for chapati, poori or paratha. However, it tastes best with Goan bread or ‘pav’ as they are called in Goa.
Veg Kurma serves as a good breakfast option. Also, if you have a lot of assorted vegetables in your refrigerator and you really don’t know what to do with them; this recipe is perfect to finish them off and yet please everyone..😊
If you do not have some of the veggies mentioned below you still can go ahead and do it..but to get that restaurant-style lip-smacking kurma follow the recipe as given, as all the vegetables contribute to that delectable taste, in the kurma, served in hotels.
The consistency of veg kurma is totally your choice. For poori, chapati, naan or bread it should be of medium consistency. For rice, however, it should be of thin or runny consistency. Increase the water by 1/2 to 1 cup accordingly. This recipe will prepare kurma of medium consistency.
Good option for tiffin and lunch
This kurma bhaji can serve as a good option for kids tiffin as well as lunch for office goers. Therefore, working mothers can prepare this if they are running short of time. Also since its taste doesn’t alter with passing time it can be had for lunch.
A little bit of preparation the previous night like cutting of vegetables, preparing the paste can make the preparation of this kurma very easy in the morning.
Addition of prawns – a twist to the mixed vegetable kurma recipe
A non-veg version of this can be made by adding small or medium sized prawns. Add the prawns at Step 9 just before you close the lid of the pressure cooker. This version of the kurma bhaji tastes really good with pav or bread.
Mixed Vegetable Kurma Recipe
Cuisine: IndianDifficulty: Medium4
people20
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minutesMixed vegetables simmered in a coconut and nuts based gravy. Serve as a side dish with pav, poori, chapati or naan.
Ingredients
- Vegetables
Cauliflower florets – 15 nos.
(cut into small pieces and immersed in salt water preferably)Carrot – 1 no. large
(peeled, washed and cut in cubes)Potato – 1 no. large
(peeled, washed and cut in cubes)Green Peas – ½ cup (fresh or frozen)
Onions – 2 nos. (small) OR 1 no. (large)
Tomatoes – 2 nos. (large)
Ginger-garlic paste – 2 tsp
Coriander leaves – 2 tbsp (finely chopped)
(For garnishing)- Spice Powders
Turmeric/Haldi – 1/8 tsp or a pinch
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp
- For the paste
Grated coconut – 4 tbsp
Fennel/Saunf/Badishep – 1 tsp
Cashewnuts – 8-10 nos.
Almonds/Badam – 5 nos.
Fried chana dal/Phutana – 1 tbsp (dry roasted)
- For the Tempering
Shahi jeera or Cumin seeds – 1 tsp
Bay leaf – 1no.
Cinnamon – 1 inch piece
Cloves – 2-3 nos.
Cardamom – 2 nos.
Curry leaves – 1 sprig
Oil – 2 tbsp
- Others
Salt – as per taste
Water – 1 cup
Sugar or Jaggery – 1 tbsp (optional)
Directions
- Chop the vegetables in medium sized cubes.
- Chop the onions and tomatoes finely.
- Grind the ingredients under the heading “For the paste” to a smooth paste.
- Heat a pressure cooker with oil and add shahi jeera or cumin seeds. After the cumin splutters, add curry leaves. Then add cinnamon, cloves, cardamoms and bay leaf.
- Add the finely chopped onion and fry till it turns soft. Do not brown or burn the onions. You can add a pinch of salt here to speed up the process.
- Add ginger-garlic paste and fry till the raw smell disappears.
- Add tomatoes and salt. Fry till tomatoes turn soft and mushy.
- Add red chilli powder, turmeric and garam masala. Add the ground paste. Mix well. Fry well till the raw smell of the paste goes. Keep the flame low.
- Once all the masalas blend well add the chopped vegetables and green peas. Fry for a minute till the masala coats the veggies. Now add a cup of water and mix everything well. Finally add the jaggery or sugar. This is optional.
- Close the lid and keep on medium flame. Cook for 3 whistles.
- When steam subsides, open and add coriander leaves.
- Serve hot with poori, chapatti, paratha or bread.
Notes
- If you do not have ginger-garlic paste, you can use freshly minced ginger and garlic. Add it at Step 5 when you add onions. Fry for about a minute till the raw smell goes.
- This recipe can be doubled or tripled.
- Almonds can be substituted with 3/4 tsp poppy seeds (khus khus).
- You can adjust the spices to suit your taste.
- Use fresh green peas for good flavour and taste.
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