Carrot and corn kurma is a quick vegetarian side dish made by cooking carrot and corn in an onion tomato base gravy. This kurma goes well with phulkas, dosa or even plain cooked rice. Since this kurma is less spicy, toddlers will prefer it.
I have made this in my instant pot but this can be made in a pressure cooker or even a kadai.
Let’s check out the recipe, shall we now?
INGREDIENTS
Serves – 3-4
- Carrot – 1 cup , chopped into small cubes
- Corn – ½ cup
- Onion – 1 medium, finely chopped
- Tomato – 1 large, finely chopped
- Crushed Ginger garlic and green chillies – 1 tbsp
- Fennel seeds – ½ tsp
- Cumin – 1 tsp
- Cloves – 2
- Cinnamon powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Kashmiri red chilli powder – 1 tsp
- Garam masala – ½ tsp
- Water – ¼ cup
- Oil/butter – 1 tbsp
- Coriander – to garnish , finely chopped
- Salt – to taste
METHOD
1. Switch on the saute mode. Heat up the oil/butter and add the cloves, fennel and cumin. Once they begin to sizzle add in the finely chopped onions.
2. When the onions turn soft, add in the crushed ginger garlic and green chillies. Fry till the raw smell of the ginger garlic goes away.
3. Add in the chopped tomatoes, turmeric powder, red chilli powder and garam masala. Cook till the raw smell of the masala disappears and the tomatoes turn mushy.
4. Add the carrot, corn and salt to taste. Mix well.
5. Add water and mix well. Close the instant pot lid and pressure cook on high for 3 minutes. Let the pressure release naturally and open the lid.
6. Garnish with coriander and serve hot with phulkas.
NOTES
- Top the gravy with some double cream to get a rich texture.
- While cooking in a pressure cooker, cook for 1 whistle and let the pressure release naturally.
The Greedy Tummy 