Ingredients
The following ingredients have 4 Servings
- Onion - 1 (finely chopped)
- Ginger garlic paste - 1 tsp
- Green Chilies - 2
- Tomato - 1 (chopped)
- Cumin seeds - 1 tsp
- Yogurt (Curd) - 2 tbsp
- Coriander powder - 1 tsp
- Red Chili Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Water - about 2 cups
- Milk - 1/2 cup
- Oil - 1 tbsp
- Ghee - 1 tbsp
- Bay Leaf - 1
- Salt - to taste
- Coriander Leaves and Mint Leaves - handful (for garnishing)
- Mixed Vegetables
- Grated coconut - 1/2 cup
- Fennel seeds (Saunf, Sombu) - 1/4 tsp
- Roasted gram dhal (Pottu kadalai) - 1 tbsp
- Cashew nuts - 5
- Poppy seeds - 2 tsp
- Cinnamon - 1" piece
- Cloves - 2
- Cardamom - 1
- Green Chilli - 2
Instruction
- Chop all the vegetables into small cubes.
- Heat oil in a kadai and add the bay leaf. Add the cumin seeds followed by chopped onions.
- Sauté till it becomes transparent. Next add the ginger garlic paste and turmeric powder (curry leaves if needed).
- Add the all the vegetables along with tomato. Add about 1/2 cup of water and salt.
- Also add the coriander powder and red chili powder.
- Cover and cook for about 10-12 minutes or till the vegetables become soft.
- Grind all the ingredients under 'For Kurma Masala' with another 1/2 cup of water and keep aside.
- Once the vegetables are cooked, add the ground paste, yogurt (curd) and milk. (Milk is optional but makes the kurma very creamy and tasty. Thin coconut milk can also be used.)
- Depending on the vegetables, you may need to add some extra water to adjust the consistency. The kurma should not be watery, so add water only if needed.
- Bring it to a boil. Lower the heat and simmer for about 5 minutes.
- Finally add chopped coriander leaves and mint leaves. Switch off.
