Vegetable kurma is a quick and easy main course dish straight from the heart of India. It is hearty and colorful, and can be great comfort food. There are different ways to make the base for this kurma. The version in this recipe, the one with the coconuts, is made in the south of India, while in the north, the base is made with yogurt instead.
• 3 cups of fresh vegetables
– fresh green peas
– chopped carrots
– chopped beans
– cauliflower florets
– peeled and chopped potatoes soaked in water
• 1 ½ cup of water
• a small piece of dal chini
• seeds of 2 cardamom pods
• ½ tsp of fennel seeds
• ½ tsp of cumin seeds
• 2tsp of coriander seeds
• ½ tsp of turmeric powder
• 1 tsp of red chili powder
• green chillies
• 1 inch of fresh ginger
• 2 tbsp of fresh coriander leaves
• 1 cup of freshly grated coconut
• 2 tsp of poppy seeds soaked in water
• 20 cashew nuts soaked in water
• 3-4 chopped tomatoes
• 4 tbsp of oil
• ½ tsp of yellow asafetida
• 1 ½ tsp of salt
Add all of the vegetables in the pan.
Add the water and cook until the vegetables are done.
Add dal chini, seeds of cardamom pods, fennel seeds, cloves, cumin seeds, coriander seeds, turmeric powder, and red chili powder into a blender and grind together into a coarse powder.
Add green chilies, ginger, coriander leaves, freshly grated coconut, chopped tomatoes, and a little bit of water into the blender.
Drain poppy seeds and cashew nuts, and add them in too.
Blend until the mixture becomes smooth.
Heat the oil in a pan. Add yellow asafetida and give it a quick stir.
Add the masala paste into the pan and cook it until the raw smell disappears, and the spices become aromatic.
Add the vegetables along with the water they cooked in into the pan.
Add the salt and cook well.
Tips and ideas:
Eat the kurma with different types of Indian bread or with some rice.
Yellow asafetida is replacing onion and garlic in this recipe, but if you would prefer to put them in, no problem there.
Images – https://www.youtube.com/watch?v=ouQGGCIGBSQ