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Vegetable kurma with coconut milk
Flavorful Mixed veg kurma with coconut milk
Dinner, Main Course, Side Dish
kalpaasi | stone flower
Few Mint leaves
thick coconut milk
Coriander leaves few
Salt as needed
*I used carrot
potato, peas and cauliflower
First let’s grind the masala for the vegetable kurma.
Grind the coconut, fennel seeds, 2 green chili, garlic, cashew nuts and kalpasi into a fine paste.
If the cashew nuts are in freezer, soak in hot water for 5 mins and grind.
You can add little water while grinding.
Keep this aside.
In a pressure cooker add 1 tbsp of coconut oil. If you don’t have coconut oil, use cooking oil. But coconut oil will give a very nice flavour, so I strongly recommend to add this.
Add 2 finely chopped onions, few mint leaves and 1 green chili
Saute till translucent, add little salt while doing this.
Puree one tomato and add it now.
Cook for 2 minutes.
Add the mixed veggies.
Add 1 tsp coriander powder and salt to taste.
Now add in the ground masala paste.
Mix well and add 1 cup water.
Cover the cooker and pressure cook for 1 whistle.
If the whistle comes so quick, cook for 2 whistles.
Switch off the flame and allow the pressure to release naturally.
Once it is released, open the cooker and mix well.
Add the thick coconut milk at this stage.
Cook for a minute.
Do not cook more after adding the coconut milk.
Switch off the flame and garnish with coriander leaves.
1. You can add some whole spices like cardamom, bay leaf, cinnamon, and cloves in the oil.
2. Vegetable kurma pairs well even with kuska biryani.