Go Back

Vegetable Kurma

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cup Cauliflower Florets
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Tomato
  • 1/2 Cup Peas
  • 1/2 Cup Chopped Potato
  • 8-10 Garlic Cloves
  • 2 Inch Ginger
  • 10 Cashews
  • 1/2 Tbsp Khaskhas (Poppy Seeds)
  • 3 Tbsp Freshly Grated Coconut
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Red Chili Powder
  • 1 Tsp Sugar
  • 5 Tbsp Oil
  • 1/4th Tsp Mustard Seeds
  • 1/4th Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/4th Tsp Asafoetida
  • 1 1/2 Cup Water
  • Fresh Coriander Leaves
  • Salt

Method
 

  1. Chop the cauliflower into florets. In a pot take salted water enough to cover the florets and soak the florets for 1 hour.
  2. Boil the peas and the potatoes. Chop the potatoes into big pieces.
  3. Chop onions and tomatoes into big pieces.
  4. In a blender make puree of cashews, khaskhas (poppy seeds), ginger, garlic, coconut adding 1/2 cup water.
  5. In a pot heat 1 tbsp oil. Add mustard seeds. When mustard seeds starts to sputter, add cumin seeds, turmeric powder and asafoetida.
  6. Add cauliflower florets and onion. Cook it on medium flame covering it with the lid and adding some water and salt.
  7. Add potato, tomato and peas. Saute for couple of minutes.
  8. Add puree, coriander powder, cumin powder, sugar, salt and 1 cup of water. Simmer it for low heat on low heat. This will cook the garlic and remove it raw flavor. 
  9. In a different kadhai, heat 4 tbsp of oil. 
  10. Add chili powder and pour this hot oil into the dish. 
  11. Simmer it for 5 minutes.
  12. Garnish it with coriander leaves before serving.

Notes

Adding hot oil combined with red chili powder on top of the vegetables gives the additional flavor to the dish.