Vegetable Kurma / Vegetable Korma Recipe

Vegetable Kurma / Vegetable Korma is a famous dish in southern part of India. I did not about the dish until I came down to Chennai for my studies. Chennai Hostel introduced this dish to me and since then I liked it. Benefit of vegetable korma is you can eat lot of vegetables in just one dish and gravy is not very rich at the same time.

For the first time I tried vegetable kurma at home and the taste was really great. It is great side dish with roti or paratha. You can have this with rice as well. Ingredient list may be little long however the cooking procedure is not at all complicated.

Vegetable Kurma / Vegetable Korma Recipe


Ingredients

   Potato – 1 medium, boiled, peeled and cubed
   Green peas –  1/4 cup
   Carrot – 1 medium, cut into dice shape
   French beans – 5 to 7 nos, cut into 1 inch
   Coconut – scrapped, 3 tablespoons
   Green chillies- 2 to 3
   Poppy seeds (khuskhus/posto) – 1 teaspoon
   Cashewnuts – 6
   Fennel seeds (saunf) – 1 teaspoon
   Green cardamom – 1
   Clove – 1
   Cinnamon – 1 inch stick
   Onion – 1 medium , sliced
    Garlic – 10 cloves, chopped
    Fresh coriander leaves – handful, chopped, for garnishing (Optional)
   Turmeric Powder – 1/2 teaspoon
    Lemon juice -1/2 tablespoon

Procedure
1. Take scrapped coconut, cashew nuts, poppy seeds, fennel seeds and green chilli in a grinder and make a smooth paste.
2. Parboil  (cook 60n- 70%) the vegetables (potato, carrot, beans, green peas) and drain the water, keep aside.
3. Now heat oil in a pan and add whole spices including green cardamoms, cloves and cinnamon stick and saute for a minute.
4. Next add sliced onions and  chopped garlic and saute till they are translucent.
5. Add the parboiled vegetables salt and turmeric powder. Mix well and cook till the vegetables get cooked.
6. Finally add the ground paste and cook for few minutes. Next add lemon juice and garnish with coriander leaves.

Note: You can also add other vegetables like cauliflower and capsicum.