CREAMY COCONUT VEGETABLE KURMA
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
peas, turnips and carrots cooked in Indian spices and creamy coconut. Absolutely soul
warming!
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
Spices:
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
Method:
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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