Mixed Veg Kurma | Vegetable Kurma | Gravy Recipes
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 people
 
A great accompaniment for rotis and chapathis, mixed veg kurma in a coconut based gravy
Ingredients
To grind to a paste:
  • ½ Tsp sompu/fennel
  • 2 laung, 1 elaichi
  • 1" cinnamon
  • ¼ Cup grated coconut
  • 7-8 cashews
  • ¼ Cup puthani/fried gram/hurigadale
  • 1 Tbsp gasa gase
  • 1 green chilli
  • 1" ginger
  • 1 clove garlic
  • ½ Tsp jeera
  • ½ Tsp kalluppu/sea salt
Mixed vegetables:
  • 2 carrots
  • 5-6 baby corn
  • 7-8 beans
  • 1 Cup broccoli or cauliflower florets (blanched in boiling water)
  • 1 potato
  • ½ Cup green peas
  • ½ capcisum
  • 1 chopped onion
  • 2 sliced spring onions
  • 1 chopped tomato
For masala:
  • 1 Tbsp oil
  • ¼ Tsp jeera
  • 2 bay leaves
  • ¼ Cup water
  • ¼ Tsp red chilli powder
  • ½ Tsp garam masala
  • 2 Tbsp yogurt
  • ½ Tsp kasuri methi
  • Chopped coriander
Method
  1. Keep all the whole garam masala together
  2. Soak cashews in little water
  3. In a mixer jar, add grated coconut, 1 sliced green chilli, chopped garlic, ginger
  4. Tip in the whole garam masala
  5. Add sea salt and gasa-gase
  6. Next add soaked and drained cashews, fried gram/hurigadale and jeera
  7. Grind into a chutney, this is the ground masala, keep aside
  8. Clean, wash and blanch broccoli/cauliflower in boiling water for a minute
  9. In another vessel, boil water, add chopped vegetables, beans, carrot, potato and baby corn and boil till soft
  10. In another pan, add oil, add jeera and fry bay leaf
  11. Next add chopped onions and saute
  12. Add spring onion whites, capsicum and saute well
  13. Once capsicum and onions turn soft, add chopped tomato and saute till soft and mushy
  14. Add the ground chutney masala and mix well
  15. Fry well till raw smell disappears
  16. Add little water to adjust consistency
  17. Sprinkle red chilli powder and garam masala powder
  18. Lower the flame and whisk in yogurt
  19. Now add cooked vegetables and green peas, simmer
  20. Sprinkle crushed kasuri methi and mix well
  21. Lastly garnish with sliced spring onion greens and chopped coriander
  22. Serve hot with poori/roti or chapathis
Notes
Use any kind of vegetables, knol-kol, turnip etc

Adjust spiciness as per your taste, reduce chillies if kids are eating

Omit garlic if you want
Recipe by Food Of Interest at https://foodofinterest.com/mixed-veg-kurma/