Vegetable Kurma

Chennai Hotel Style Kurma

Ingredients

White Paste

• 6 Whole Cashewnuts

• ¼ cup Water

• 1 tsp khuskhus - White Poppy Seeds

• 4 tablespoon fresh grated Coconut

• 1 tsp fennel seeds

• 2 cloves

• 2 cardamom

• 1 small piece Cinnamon

• 1 tablespoon fried gram dhal

• 2 green chilies

For Cooking Veggies

• ½ cup chopped Potato

• ½ cup chopped Beans

• ½ cup Carrots

• ½ cup Green Peas

• ½ cup Chayote squash

• ½ teaspoon Salt

• ½ teaspoon Turmeric powder

• 1 cup water

Tempering

• 1 tsp cumin seeds,

• 1 Bay leaf

• dhagad ka phool 1” piece (optional)

• star anise 1 (optional)

Spice Powders and Salt

• * 1 teaspoon Red chili powder

• ½ tsp turmeric powder

• 1 tsp salt

• 2 tsp coriander powder

* For White Kurma omit red chili powder and tomatoes, and add more green chili

Other Ingredients

• tablespoon Vegetable Oil

• 1 teaspoon Ghee

• 2 medium sized Onion, finely chopped

• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 2 inch piece ginger)

• * 3 medium sized tomatoes, finely chopped

• ** ¼ cup Curd; ½ Cup Milk

• 1 teaspoon Garam Masala Powder

• 4 sprigs mint leaves leaves, chopped; 2 springs curry leaves

*For White Kurma omit tomatoes and red chili powder, and add more green chili

**For a vegan version, omit milk and use cashew yogurt, or omit both and use lemon juice

Preparation Instructions

1. Add in all the ingredients for the white paste and grind it in a blender / mix until very smooth. Set aside.

2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

3. Heat oil and ghee in a pan and add in the spices for tempering. Fry for 10 seconds.

4. Add in the Onions and fry till the onions are soft.

5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

6. Add in the cooked vegetable mixture.

7. Add in the spice powders and the salt. Cook for a minute.

8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

Serve with rotis, vegetable pulao, or dosa