This mixed vegetable kurma is the best accompaniment for chapathi or parotta. I tried this for dinner with soft chapathi and the smell was awesome. This is one pot method and tastes similar to the kurma in hotels. I have added only carrot and potato, and any veggies can be added. The taste was heavenly and ate the kurma alone after my chapathi.
- Carrot – 2
- Potato – 2
- Onion – 1
- Tomato – 1
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/3 tsp
- Chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Cinnamon powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Oil – 2 tsp
- Salt – as required
- Grated coconut – 3 tsp
- Roasted gram – 2 tsp
- Red chilli – 3
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Almond – 5
1.Wash and chop vegetables and keep them in water until use. Chop onion and prepare tomato puree by blending tomato in blender.
2.Grind all the ingredients under “to grind” into fine paste adding required water.
3.Heat oil in pressure cooker pan, add mustard and cumin seeds. When they splutter add onion and saute till turns colour.
4.Add tomato puree and stir well. Add all the dry powders and stir till the raw smell vanishes.
5.Add the grinded coconut paste and saute for a minute in medium flame. Add chopped vegetables along with required water for the curry.
6.Mix well and add salt. Pressure cook in medium flame for two whistles.
7.After the pressure seizes, open the pan and the oil would be floating at the top.
8.Mix well and enjoy the hotel style mixed vegetable kurma.
- Cinnamon and cloves can be added while grinding instead of powder.
- Cashews has to be added and I have replaced it with almond as I didn’t have while preparing.