Thursday, April 10, 2008
Serving size: 4 people
onions: 3 medium chopped
Green chillies: 6 chopped
ginger garlic paste: 2 tbsp
garam masala: 1/4 tbsp
coriander powder: 1/2 tbsp
cashews: 1/4 cup
bay leaves: 2
coconut milk: 1 cup thick
Turmeric powder: 1/5 tbsp
Mint leaves: approximately 10 leaves finely chopped
cilantro leaves as required
oil: 2 tbsp
salt as required
2-3 cups of vegetables:
Pick anything that you like. I use cauliflower florets, potatoes,peas,carrots,radish,beans and soya chunks.Cut the vegetables except soya and boil them in water (dont use excess water) with salt.Cook them 3/4th not fully.
For soya chunks, i use the Nutrela brand. You can follow the instructions in the packet to learn the cooking instructions. Basically you need to cook soya for 5 minutes in boiling water and drain the water.Rinse soya in cold water and squeeze out the excess water.And your soya is ready to use.
1) Keep the pan on the stove. Add 1/2 tbsp of oil
2) Add chopped onions and chillies. Saute them until onions turn light brown.
3) Add garam masala,cashews and ginger garlic paste. Add 1/2 tbsp of oil at this stage.Cook it for 2 minutes
4) Take everything out and grind them.
5) Keep the pan back on stove and add 1 tbsp of oil.
6) Add bay leaves,turmeric,mint and cilantro. Add the ground paste, coconut milk and 2 cups of water (you could add more water if you want the gravy thin)
7) Add coriander powder and salt. Have a low to medium flame & cook it for 15-20 minutes
8) Add the cooked vegetables,soya chunks to this gravy and leave it on stove for 10 more minutes.
Alternatively you could also add the vegetables directly in kurma and cook them along with gravy.
Serve this kurma with pulav/rotis/chapati/poori/idli/dosa.This kurma goes well with