Vegetable Kurma

Preparation time
15 mins
Cooking time
25 mins
Difficulty
moderate
Serves
4 people
Meal course
Breakfast
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2 medium
Onions
1 Tsp
Ginger Garlic paste
2 large
Tomatoes
2 medium
carrots
2 medium
Potato
1/2 cup
Green Peas
1/2 cup
Paneer Roasted
1 Tsp
Red chilli powder
1 Tsp
Coriander powder
1 pinch
Turmeric powder
3 Tsp
Oil
1 per taste
Salt
3 Tbsp
Coconut paste
2 Tbsp
Cashew paste
1 as required
Butter for roasting paneer
1/2 Tsp
Garam Masala Powder
2 medium
Bay leaf
4 medium
Cloves
2 inch
Cinnamon
2 medium
Cardamon
Vegetable Kurma

A very healthy and easy to make side dish. Goes well with Rotis and Chapathis. Can also be had with Ghee Rice.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Cube the paneer, roast them and keep it aside.
  2. In a pressure cooker, heat oil add all the whole garam masala, saute for couple of minutes.
  3. Then add the finely chopped onions, saute till they turn colour.
  4. Then add the ginger garlic paste.
  5. Followed by the cubed vegetables.
  6. Saute on high flame, then simmer and add tomato puree, turmeric powder, red chili powder, coriander powder and salt. 
  7. Cover with lid to get the cooking done faster.
  8. Once you see the tomato colour changing, add the ground coconut paste and cashew paste.
  9. Saute well and mix everything together. Cook for 5 mins, till the masala gets cooked properly and change colour.
  10. Then add enough water to get the consistency you want and cover with lid and cook for a whistle or two.
  11. Once the pressure falls, remove the lid and bring to boil.
  12. Add the roasted paneer, and chopped coriander leaves.
  13. Simmer after it starts boiling for couple of mins.

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