Vegetable Kuruma Food

VEG KURMA | VEGETABLE KORMA RECIPE

Veg Kurma | Vegetable Korma Recipe image

South Indian style veg kurma recipe made with mixed vegetables, spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop and Instant pot.

Provided by Swasthi

Categories Side

Time 35m

Number Of Ingredients 28

Ingredients

¼ cup fresh coconut (or ¼ cup coconut milk or 2 tbsps poppy seeds )
12 cashew nuts
1 teaspoon fennel seeds ((saunf or sombu or ½ tsp powder))
1 tablespoon roasted chana dal ((fried gram, roasted gram) (optional))
6 tablespoons water (or coconut milk)
1 small bay leaf ((tej patta))
1 star anise ((chakri phool) (optional))
1 strand mace ((javithri) (optional))
½ teaspoon cumin ((jeera))
2 green cardamoms ((elaichi))
3 cloves ((laung))
1 inch cinnamon ((dalchini))
2 tablespoon oil
1 cup onions (finely chopped - 2 medium)
1 green chilli (optional)
¾ to 1 tablespoon ginger garlic paste (or fine chopped)
¾ cup tomatoes (fine chopped - 2 medium sized)
¾ to 1 teaspoon salt
¾ cup beans ((8 to 10) chopped to ½ inch pieces)
¾ cup carrot ((1 medium) chopped to ½ inch pieces)
¾ to 1 cup cauliflower ((gobi florets))
1 cup potatoes ((2 medium) chopped to ½ inch)
¾ cup green peas (or matar)
1¾ cups water
2 tablespoons coriander leaves (for garnish)
¼ teaspoon turmeric (or haldi)
1 teaspoon red chili powder (kashmiri or byadgi)
1 ¼ teaspoon garam masala

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.

Nutrition Facts : Calories 233 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Sodium 544 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

CREAMY VEGGIE KORMA

Creamy veggie korma image

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tsp each ground cumin and coriander
½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
200ml yogurt
2 tbsp ground almonds (optional)
½ small raw chicken breast per portion
toasted flaked almonds, chopped coriander, basmati rice or naan bread

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.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

VEGETABLE KORMA

Vegetable Korma image

A creamy vegetarian Indian dish. This is also great with lamb if you don't need it to be vegetarian. Adapted from The Classic 1000 Indian Recipes.

Provided by Aariq Skought

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, chopped
1 inch ginger, peeled
5 garlic cloves
2 green chilies (seranno)
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3 tablespoons oil or 3 tablespoons ghee
assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato
salt
1 cup plain yogurt
1/3 cup water
1/8 cup cashew nuts
1/8 cup pine nuts (optional. you can use all cashews)
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 143.1, Fat 11.7, SaturatedFat 2.2, Cholesterol 5.3, Sodium 41.2, Carbohydrate 8.1, Fiber 1.2, Sugar 3.7, Protein 3.1