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Pan Asian: Vegetable Kurma (South India) Recipe Video

  • 6servings
  • 45minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ground coconut/Unsweetened coconut powder 12 Cup (8 tbs) (fresh)

  2. Green chili pepper 1 (or more to taste)

  3. Raw almonds/Cashew 12

  4. White poppy seeds 1 Tablespoon (Optional)

  5. Cumin seed 2 Teaspoon , divided

  6. Fennel seed 1 Teaspoon , divided

  7. Ginger root slices 2 , peeled (thick slice needed)

  8. Roasted chickpeas 1 Tablespoon

  9. Canola oil/Olive oil 2 Tablespoon

  10. Curry leaves 8 (6-8)

  11. Bay leaf 1 (dry)

  12. Cinnamon sticks 4 (3 or 4 slivers)

  13. Chopped onion 1 Cup (16 tbs)

  14. Chopped tomato 1 Cup (16 tbs) (fresh or canned)

  15. Idaho potato 1 Large , peeled and cubed (about 2 cups)

  16. Sliced carrot 12 Cup (8 tbs) , peeled and thinly sliced

  17. Turmeric powder 12 Teaspoon

  18. Curry powder 1 Teaspoon

  19. Green peas 12 Cup (8 tbs) (fresh or frozen)

  20. Cauliflower florets 1 Cup (16 tbs)

  21. Salt 12 Teaspoon

  22. Chopped fresh cilantro 12 Cup (8 tbs)

  23. Hot water 4 Cup (64 tbs)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. In a blender add coconut powder, green chili, almonds/cashew, white poppy seeds (if using), 1 teaspoon cumin seeds, ½ teaspoon fennel seeds, ginger, and chickpeas.

  2. Pour 2 cups hot water and grind into a smooth paste.

  3. MAKING 3. In a wide bottomed saucepan, heat oil over medium flame.

  4. Drop curry leaves, bay leaf, cinnamon sticks, remaining cumin and fennel seeds in hot oil. Stir fry until golden brown.

  5. Add onion and ½ cup of chopped tomato and stir-fry for a few minutes until onion is lightly translucent.

  6. Add potato, carrot, and turmeric powder. Stir well.

  7. Add curry powder, stir and cook for a minute or two.

  8. Stir in peas and cauliflower. Cook for a couple of minutes.

  9. Add blended spice paste and 2 cups of warm water (or as needed). Mix thoroughly. Bring it to a boil.

  10. . When mixture begins to boil, reduce heat. Add remaining ½ cup chopped tomato, salt and cilantro leaves.

  11. . Cover and cook for about 10 minutes or until potatoes are tender.

  12. SERVING 12. Serve with rice or bread.

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