How to make Vegetable Kurma Recipe - Assorted vegetables cooked in tomato based gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potato ( आलू ) , Green peas ( हरे मटर )

Cuisine : Hyderabadi

Course : Main Course_Veg

Vegetable Kurma

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Vegetable Kurma checkout Batata Song , Aloo Matar , Ambat Batata , Achari Aloo . You can also find more Main Course_Veg recipes like Quick Bhindi Sabzi, Kaale Chane Aur Laal Saag Ki Subzi, Arbi fuses well with Manchurian gravy., Vatana Ani Batata Ambat. Or try out these recipes from Hyderabadi Cuisine like Spicy Potato Fingers, Mirch Ka Salan, Murgh Ke Shami, Mutton Jalfrazie.

Vegetable Kurma Recipe Card

Vegetable Kurma
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vegetable Kurma

  • Potato 1

  • Green peas 1/2 cup

  • Green capsicum 1

  • Cauliflower 1/4

  • French beans 1/2 cup

  • Carrot 1

  • Onions 2 medium

  • Tomatoes 2

  • Curry leaves 10-12

  • Fresh coriander leaves chopped 1/4 cup

  • Garam masala powder 1 tablespoon

  • Salt to taste

  • Groundnut oil 12 teaspoons

  • FOR MASALA PASTE

  • Coconut scraped 1/2 cup

  • Garlic 12 cloves

  • Ginger 1 piece

  • Green chillies 4

  • Whole dry red chillies 6

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Fennel seeds (saunf) 2 teaspoons

Method

Step 1

Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.

Step 2

Heat 2 tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water. Wash and chop the coriander leaves.

Step 3

Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep. Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste.

Step 4

Fry till the oil separates. Add the vegetables and continue stirring. Pour the tomato puree and bring to boil. Add two cups water and simmer till the vegetables are cooked and the gravy is thick.

Step 5

Sprinkle the garam masala, stir well and serve hot.

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