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Mix Veg Kurma (Indian Curry)

Screen Shot 2016-06-21 at 11.56.36 AM

One of the famous indian curry is the Vegetable Kurma/Korma (Curry) made with a mixture of vegetables cooked in creamy coconut milk. This dish is served with wheat breads and rice in restaurants and also made at home as a regular dish. The taste varies with addition of different spices. This is a basic recipe that i make at home. Making this in bulk should last for days and help to reduce your everyday cooking time.

Ingredients:

Vegetable’s of your choice (Potato, Green Peas, Cauliflower, Green Beans (French Beans), Carrot) – 50 / 100g each

Onion – 1 chopped

Tomato – 1 diced

Mushroom (optional)

Green /Red chili – 3 or 4 in number

Cumin Seeds – 1/2 tablespoon

Mustard seeds – 1/2 tablespoon (optional)

Oil – 1 1/2 tablespoon

Ginger garlic paste – 1 tablespoon

Grated coconut -1 cup (optional)

Coconut milk – 200ml

Red chili powder – 1 tablespoon

Coriander powder – 1 1/2 tablespoon

Cumin – 1/2 tablespoon

Garam masala – 1/2 tablespoon

Recipe:

Start by adding oil to pan, once heated add the cumin and mustard seeds. Give a few mins for them to crackle then add in the diced onion and green chilies. Fry them until the onions become translucent/soft then add in the ginger garlic paste and fry for another minute. Now add all the chopped vegetables and cover it with a lid and let them cook for 2mins. (Keep checking and add water/oil , so that they don’t stick to vessel).

Open the lid add all the spices, tomato, cup of water and give a good mix. Cover and cook in medium heat for another 2-3mins.When water starts to boil, add the coconut milk and grated coconut and let it cook for another 10 mins (if required add more water) . Check if the vegetables are cooked soft, then serve them with coriander leaves on top. It goes well with rice and any kind of indian bread, steamed idli , or dosas. Cook in bulk and you can refrigerate up to 2-3 days.

 

 

 

 

 

 

 

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