Mixed Vegetables Kurma (Korma) Recipe

Kurma is technically a combination of a coconut & Cashew paste with a whole lot of loaded veggies along side with spices. when all of these combined together it will takes us to an different world called aroma land. you can add endless choice of vegetable for this recipe just make sure to cook them all at the same time. This particular dish is my husband's favorite so this recipe is extra special.

This recipe goes along with most Indian breads like chapathi, Naans also with some yummy Jeera rice. There are so many variations for making this curry but the recipe shared below is a typical south Indian dish which has been in our family f0r generations now. let's dive into the recipe right away!

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Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Servings: 4

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Ingredients

For Cashew & Coconut Paste:

1/4 Cup - Shredded Coconut

3 - Green Chilly

1 tbsp - Fennel Seeds (Sombu)

1 tsp - Poppy Seeds (Khus Khus)

6 - Cashew Nuts

1/3 Cup - Water

For Kurma

1 inch - Cinnamon

1 - Bay Leaf

3 pods - Cardamom

3 - Cloves

2 - Potatoes, Peeled & Diced

1 - Carrot, Peeled & Diced

1 - Beetroot, Peeled & Diced

1/8 Cup - Green Peas

1 - Onion, Chopped

1 - Tomato, Chopped

2 - 3 Fresh coriander (Garnish)

4 tbsp - oil

4 Cup - Water

Salt to Taste

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Recipe Direction

1. Firstly in a blender, add shredded coconut, chilly, fennel seeds, poppy seeds, cashew and water.

2. Grind them to a fine paste and set it aside

3. In a medium pressure cooker, heat oil and add cinnamon, cardamom and cloves

4. Now add in onion and tomato and saute well till it turns translucent

5. Now add all the vegetables and mix well with the onion mixture

6. Furthermore, Add the coconut & cashew paste to the vegetable mix and stir well

7. Now add some salt and 4 cups of water and pressure cook for about 4 whistle

8. Once the pressure settles down open the lid and while on heat, adjust the consistency of water by adding more or less

9. Add in a handful of coriander now

10. Serve hot and enjoy while it lasts

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Additional Notes

1. Make sure to half/medium dice all the vegetables

2. Its better to boil the beetroot before adding them to avoid its color been mixed into the kurma

3. You can add endless vegetable, some of best choices will be beans, cauliflower, broad or field Beans and many more

4. You can always add more or less water according to the consistency you are looking for