Wednesday, 7 November 2012


This kurma has all the winter vegetables which would warm you up on a cold day. Potatoes,

peas, turnips and carrots cooked in Indian spices and creamy coconut. Absolutely soul 


Creamy coconut vegetable kurma

Coarsely chopped vegetables- 3 cups

Finely ground coconut paste- 1 cup

Chopped onion- 1 large

Chopped tomatoes- 2

Ginger- garlic paste- 1 tbspn

Oil- 2 tbspn

Chopped cilantro leaves- 1 tbspn (to garnish)

Salt to taste


Fennel seeds- 1 tbspn

Cardamom pods- 3

Cinnamon sticks- 4 small no's

Cloves- 5

Coriander powder/ curry powder- 2 tbspn

Turmeric powder- 1 tspn

Chilly powder- 1tspn


1. Heat the oil in  the pan. Add the ginger- garlic paste followed by fennel seeds, cardamom pods, cinnamon sticks and cloves.

2. Toss in the onion and wait until it turns brown. Later add the tomatoes and wait until they become soft.

3. Add the vegetables now, add salt, turmeric powder, coriander powder, chilly powder and give a stir.

4. Add around 1 and a half cups of water and let the vegetables get cooked for 10 minutes.

5. Now add the ground coconut paste and add another half a cup of water and mix all the ingredients uniformly.

6. Bring the kurma to a boil and garnish with chopped cilantro leaves.

7. Serve with rice and chapati.

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