Vegetable kurma is an Indian side dish served mostly with chapathis, dosa , poori or even idlis. This veg kurma is made using mixed vegetables and an array of spices. The recipe for veg kurma varies with every region. This particular , South Indian style kurma is made with home-made masala powder .
I have made this kurma in my instant pot. However you can also make this in your pressure cooker. The masala used for this kurma can be made and stored and used whenever required. All you have to do is chop the vegetables and prepare the kurma.
Let’s see how to make the masala and the kurma.
INGREDIENTS
Home-made Kurma masala ( makes 1/2 cup)
- Kashmiri red chillies – 4
- Spicy red chillies ( any variety) – 4
- Coriander seeds – 3 tbsp
- Fennel seeds – 2 tsp
- Whole Black Pepper – 1 tsp
- Cumin seeds – 1 tsp
- Cardamom – 3
- Cloves – 5
- Cinnamon – 1/4 quill
- Black stone flower – 1.5 tsp
- Star Anise – 2
- Mace – 2 small petals
- Nutmeg – 1/4 tsp
- Poppy seeds – 1 tsp
- Fried gram – 1 tbsp
Vegetable Kurma ( serves – 3-4)
- Onion – 1 large, finely chopped
- Curry leaves – 1 sprig
- Green chilli – 1, slit
- Ginger garlic paste – 1 tsp
- Tomato – 1 large, diced
- Tomato puree – 2 tbsp
- Mint leaves – 3-4 , finely chopped
- Ground masala – 1/2 tbsp -1 tbsp ( Adjust as per one’s spice level)
- Mixed vegetables – 3.5 cups (mix of carrots, potatoes, peas, beans, baby corn,cauliflower )
- Coconut – 1.5 tbsp ( optional)
- Ghee – 2 tsp ( optional)
- Coriander – Small handful, finely chopped to garnish
- Salt – to taste
- Water – as required
- Oil – 2 tbsp, to saute
METHOD
1. Dry roast all the ingredients given in the kurma masala list except poppy seeds , nutmeg and fried gram. Transfer to a plate and let it cool.
2. Add it to a blender jar.
3. Grind to a fine powder and store it in an airtight container.
4. Set the instant pot to saute mode. Heat oil and add in the chopped onions, curry leaves and green chilli. Saute till the onions turn translucent.
5. Add the ginger garlic paste and saute till the raw smell of the ginger garlic paste goes away.
6. Add the tomatoes, tomato puree and chopped mint leaves. Saute till the tomatoes turn mushy.
7. Add the ground masala, along with 2 tbsp water and mix well.
8. To this masala mix, add all the chopped vegetables and mix well. Add salt, and water as required.
9. Close the instant pot lid, cancel saute mode and switch on the pressure mode. Set timer for 2 minutes.
10. Meanwhile grind the grated coconut with some water to make a smooth paste. After the pressure cook time is over, do a QPR after 15 minutes. Add the ground coconut paste to the cooked kurma.
11. Return to the saute mode, and let cook for 1 more minute. Garnish with finely chopped coriander.
12. Serve hot with phulkas, dosa or pooris.
NOTES
- While making it in pressure cooker, cook for 2 whistles and let the pressure drop naturally.
- Addition of the black stone flower while making the masala is very much essential to this recipe. Try not to eliminate it,if you are looking for an amazing taste.
- Any vegetable can be used to make this kurma. You can either stick with just 1 vegetable or use a mix.
- The masala can be ground in bulk and stored in the refrigerator for about 2-3 months. But I would suggest grinding every month and use within that time frame to preserve the flavour.
- Adding ghee and coconut paste is completely optional.
The Greedy Tummy 