Restaurant Style Vegetable Kurma Recipe:
The restaurant-style vegetable kurma recipe is one of the longest pending recipes from my side. I have tried this in various ways and this specific version is a keeper and it is exactly the same as HSB kurma. The below recipe is a modified version from here. I have already posted one vegetable kurma and a version white korma. Of all the three this is one most liked by the family and also my husband’s colleagues.
Restaurant Style Vegetable Kurma Recipe:
Ingredients:
- Onion-1
- Tomato-1
- Chopped Vegetables-1 cup
- GGG paste-1/2 tbsp
- Garam masala powder-1 tsp
- Red chilly Powder-1/2 tsp
- Coriander powder-1 tsp
- Turmeric Powder-A pinch
- Salt-To taste
- Ghee-To cook
- Bay leaf-1
- Mint+Coriander leaves-handful
- Star Anise-1
- Shahi Jeera-1/2 tsp
To grind into a smooth paste:
- Coconut-3 tbsp
- Cashews-6
- RBG(Pottukadalai)-1 tbsp
- Poppy seeds-3/4 tsp
- Fennel Seeds-1/2 tsp
- Cinnamon-A small piece
Restaurant Style Vegetable Kurma Recipe:
We have tried this kurma with roti, ghee rice, coconut milk pulao
Procedure:
1. Measure and keep all the ingredients ready.
2. Finely chop all the vegetables.
3. In a small pressure cooker add ghee and add bay leaf, shahi jeera, mint leaves, coriander leaves and saute well.
4. Now add the chopped onions, masala powders and mix well.
5. Add the vegetables one after the other and now give it a quick mix.
6. Add the ground paste and one and a half cup water.
7.Pressure cook for 3 whistles.
8. When the pressure is released, the yummy kurma is ready to be served
P.S:
The combination of vegetables is purely your choice.
I used carrot, potato, peas and beans.
Adjust spices as per your taste.
Skip salt and chilly for babies below one year.
Please consult your doctor before introducing any new food to your kids.
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