Vegetable kurma/masala

A recipe from Das Sreedharan’s book “Easy everyday Indian”.  The recipes in the book are undeniably so easy to cook up. A book I now resort for my speedy and easy weekday cooking.

A tad of adjustments with the spice quantity to suit our taste and the curry was delicious . I teamed it up with some Jeera rice..

You need –

  • Potato – 2 small, peeled and cubed
  • Carrot – 2, peeled and cubed
  • Baby corn – 4-5, chopped
  • Onion – 1 large, thinly sliced
  • tomato – 1 large, chopped
  • Green chili – 1-2 or per taste
  • Ginger-garlic paste – 2 teaspoons
  • chopped coriander – 2 tablespoon
  • Oil as required
  • Salt to taste
  • Whole spices
    • Cinnamon –1,  1”inch piece
    • Clove – 2
    • Green cardamom – 2
    • Fennel seeds – 1/4 teaspoon
    • Bay leave- 1
    • Star anise – 1
  • For the spice paste
    • Yogurt – 1/4 cup
    • Tomato paste – 1 teaspoon
    • Chili powder – 2 teaspoon
    • Cumin powder – 1/2 teaspoon
    • Turmeric powder – 1/4 teaspoon
    • Garam Masala powder – 1/4 teaspoon
How to –

In bowl, mix all ingredients under spice paste and mix to make thick paste. Set aside.

Heat oil in heavy bottom pan, add the whole spices and saute till fragrant. Add the onion and cook till soft. Tip the ginger-garlic paste and green chilies and saute till the raw smell is gone.

Lower the flame and add the tomatoes and spice paste. Saute for 3-4 minutes or till the tomatoes are mushy. Add About 1 cup of water and bring to a boil. Tip the Vegetable and stir well. Cover and cook for about 10-12 minutes or till the vegetables are tender.
Garnish with chopped coriander leaves and serve hot with flavored Indian rice or flat bread.

 

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