Vegetable kurma-1

Veggie Kurma 

Vegetable kurma is a beloved dish among South Indians. It is similar to the mughal influenced korma. South Indian hole-in-the wall restaurants serve kurma as an accompaniment for chappathis. There is no cream in the dish but it is enriched with ground coconut and coconut milk. It is also spicier and in my opinion, more flavorful. To make coconut milk at home, check out Mahanandi .

There are quite a few versions I know. But this version is ideal for people who don't eat garlic. I made it for a dinner party this weekend. When I am not sure if everyone eats garlic, I make this version. There is no compromise here, taste-wise.

Vegetable kurma- Variation 1

2 large onions, finely chopped
3-4 tomatoes, finely chopped
3 cups frozen mixed vegetables (you can use a mixture of diced carrots, potatoes, cauliflower florets, peas and green beans)
1/2 cup thick coconut milk
1 tsp garam masala
salt

For seasoning:
Ghee or oil
2-3 cardamom, crushed
1 bay leaf
1 inch cinnamon
2-3 cloves

Cilantro, for garnish

Make a smooth paste of the following:
1/2 cup grated coconut (fresh preferably)
1 T poppy seeds
10 cashewnuts
1 1/2 T roasted gram (pottu kadalai)
3 green chilies
2-3 red chilies
1 T ground coriander seeds
1/2 tsp turmeric

If you are using fresh cut vegetables, pressure cook them with salt and turmeric . Heat 1 T oil or ghee in a saute pan. Add the seasoning spices and let them color slightly. Add onions and fry till golden. Add chopped tomatoes and stir until it turns pulpy. Add the paste and stir for a few minutes, till it no longer smells raw. Add enough salt.

Strain and any water in the cooked vegetables. Reserve for another use. Now add the vegetables (fresh cooked or frozen) to the saute pan and stir for a few minutes. Dilute the mixture with little stock.

If you are using frozen vegetables, cover and cook for 2-3 min. Add the garam masala and coconut milk and simmer on medium-low heat for another 2-3 min. Garnish with cilantro and serve.