Vegetable Kuruma Recipes

VEG KURMA (HOTEL STYLE)

Steps:

• Soak in hot water for 20 to 30 minutes. Later drain and set aside.
• Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside.
• Rinse, peel and chop the rest of the vegetables.
• Add the the ingredients mentioned under 'for kurma paste' in a in a blender or mixer-grinder.
• Pour ½ cup water or as required and grind to a smooth fine paste. Set aside.
• Heat oil in a 2-litre pressure cooker or a pan. Add the chopped onions.
• Stir and sauté until the onions turn translucent or light golden. Add curry leaves and mix.
• Next add the chopped tomatoes, turmeric powder and red chili powder. Stir and sauté for 2 to 3 minutes.
• Add the ground kurma paste. Stir and mix well. Sauté stirring often for 6 to 7 minutes on a low to medium flame or until you see the oil releasing from the sides and the paste becoming glossy and thick.
• Then add fresh curd (yogurt). If you want, you can skip yogurt too.
• Mix the curd very well with the rest of the masala paste.
• Add the chopped mix vegetables. Stir and sauté for 1 to 2 minutes.
• Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Mix well.
• Season with salt according to your taste preferences.
• Pressure cook for 2 whistles or for 8 to 9 minutes.
• When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes.
• If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium - neither thin nor thick.
• Add chopped coriander leaves and give a stir.
• Indian flat breads: Korma tastes great with some soft roti or a chewy naan or a flaky paratha.
• Indian fry bread: Poori which is the most popular Indian fried bread is again a best choice to have korma.
• Rice: Plain steamed rice or flavored rice like ghee rice, biryani rice make easy and tasty sides with korma.
• Dosa: Soft dosa like neer dosa or poha dosa or a lacy, soft appam tastes nice with korma gravy.

VEG KURMA | VEGETABLE KORMA RECIPE

Steps:

• Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
• Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
• Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
• Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
• Fry ginger garlic paste until the raw smell goes off.
• Next saute tomatoes with salt until mushy and soft.
• Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
• Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
• Drain the water from potatoes and add them to the pot.
• Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
• Cook until the veggies are cooked. Garnish with coriander leaves.
• Serve veg kurma with chapati, pulao or biryani.
• Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
• Next add onions and chili. saute for 3 mins.
• Add ginger garlic and saute for 30 seconds.
• Next add tomatoes and salt. Saute for 1 minute.
• Move the onions and tomatoes to one side. Add the potatoes to the other side.
• Cover with an external lid and cook for 1 to 2 minutes.
• Saute all of these for 1 to 2 minutes.
• Add in all the spice powder and saute for 30 to 60 seconds.
• Press CANCEL button and add the coconut paste.
• Add the rest of the veggies and mix well.
• Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
• Taste the water and add more salt if needed.
• Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
• Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
• After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
• Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.

VEGETARIAN KORMA

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

CREAMY VEGGIE KORMA

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

VEGETABLE KURUMA

Steps:

• Take green chillies,poppy seeds(khus-khus),peppercorns,jeera,fry them and grind them to paste.
• Heat oil in pan,put clove aniseeds ,bay leaf,green chili,ginger garlic paste slit ,chopped onions and fry them till the onions become translucent.
• Now add chopped tomatoes and fry them.
• Add the paste and chopped veggies,salt,coriander powder,chilly powder,garam masala.
• Allow them to boil until veggies are cooked.
• Now add coconut milk and boil for few minutes.
• Garnish with chopped cilantro.

VEGETABLE KORMA

Steps:

• Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
• Add the ground spices and mix.
• Chop half the nuts to a fine paste with a food processor, set aside.
• Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
• Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
• Add nuts, nut paste, and other veggies as cooking times dictate.
• Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
• Garnish with cilantro and serve over rice.