a small tiny piece of stone flower(pathar phool) – optional
2green chilies(hari mirch) – chopped
3 to 4medium sized garlic,chopped or 1 to 1.5 teaspoon chopped garlic (lahsun)
¾inchginger,chopped or 1.5 teaspoon chopped ginger (adrak)
½cupwater for grinding or add as required
veggies for kurma
1 to 1.25cupsmedium sized cauliflower florets(gobi)
¾cupdiced potatoesOr 1 medium potato – diced
1/3cupgreen peas(matar) fresh or frozen
¼cupfrench beansor 7 to 8 french beans, chopped
½cupchopped carrotsOr 1 medium carrot, chopped
other ingredients for veg kurma
1/3cupfinely chopped onionOr 1 medium sized onion – finely chopped
1/3cupchopped tomatoesOr 1 medium tomato – chopped
7 to 8curry leaves(kadi patta)
½teaspoonred chili powder(lal mirch powder)
2tablespoonfresh curd(dahi or yogurt) – optional
1.25cupswater.for slightly thin gravy, add 1.5 cups water
salt as required
2 to 3tablespoonchopped coriander leaves(dhania patta)
preparation for veg kurma
soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.
rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.
rinse, peel and chop the rest of the veggies.
add the the ingredients mentioned under ‘for ground paste’ in a in a wet grinder jar.
pour 1/2 cup water and grind to a smooth fine paste. keep aside.
making veg kurma
heat 2 tbsp oil. add the chopped onions.
stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.
next add the chopped tomatoes, 1/4 tsp turmeric powder and 1/2 tsp red chili powder.
stir and saute for 2 to 3 minutes.
add the ground paste. stir and mix well.
saute stirring often for 4 to 5 minutes on a low to medium flame.
then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.
mix the curd very well with the rest of the masala.
add the chopped mix veggies. stir and saute for 1 to 2 minutes.
then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water. stir well.
season with salt as per taste.
cooking veg kurma
pressure cook vegetable kurma for 2 whistles or for 9 to 10 minutes.
when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer veg korma for some more minutes.
if the vegetable korma gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium – neither thin nor thick.
add 2 to 3 tbsp chopped coriander leaves. stir.
serve hotel style veg kurma with pooris or chapatis.