Sanjeev Kapoor

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Vegetable Kurma

Veggie delight from Hyderabadi Cuisine

This recipe is contributed by Member Kirithiga Kannan.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 2

Vegetable Kurma

Main Ingredients

Potato,, Green peas

Cuisine

Hyderabadi

Course

Main Course-Veg

Level Of Cooking

Medium

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Ingredients

  • Potato, boiled, peeled and cubed
    1 medium
  • Green peas
    1/4 cup
  • Carrot, diced
    1 medium
  • French beans, diced
    5-6
  • Cauliflower, cut into florets
    50 grams
  • Scraped coconut
    3 tablespoons
  • Green chillies
    3
  • Fennel seeds (saunf)
    1 teaspoon
  • Poppy seeds (khuskhus/posto)
    1/2 teaspoon
  • Cashewnuts
    6
  • Oil
    2 tablespoons
  • Green cardamom
    1
  • Clove
    1
  • Cinnamon
    1 inch stick
  • Onion , sliced
    1 medium
  • Garlic, sliced
    10 cloves
  • Fresh mint leaves, chopped
    small bunch
  • Fresh coriander leaves, chopped + for garnishing
    small bunch
  • Lemon juice
    1/2 tablespoon

Method

Step 1


Grind together coconut, green chillies, fennel seeds, poppy seeds and cashew nuts and water and grind it to a smooth paste.

Step 2


Heat oil in a non-stick pan. Add green cardamoms, cloves and cinnamon stick and saute for a minute.

Step 3


Add onions and garlic and saute till translucent.

Step 4


Add mint leaves, coriander leaves, green peas, carrot, french beans and cauliflower and salt and mix well and cook till the vegetables get cooked.

Step 5


Add the ground mixture and saute for two minutes.

Step 6


Add the potatoes and lemon juice and cook for two minutes.

Step 7


Serve hot garnished with coriander leaves.

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