Restaurant Style Veg Kurma - full recipe with stepwise pictures. Veg Kurma, especially for roti and parotta can be made easily at home in restaurant style. Hotel Kurma uses two secret ingredients to make the kurma rich and thick. This is a simple recipe, the whole process will be made in the pressure cooker. I've used carrot, peas, and potatoes if you want you can add more veggies as per your taste. Let's move on to the recipe.
Ingredients:
To Grind:
Coconut - 1/4 cup
Poppy seeds/khus khus - 1 tsp
Cashews - 6-8
To Temper:
Bay leaves - 2
Fennel seeds - 1/2 tsp
Cloves - 4
Cinnamon - 2 pieces
Kalpasi - 2
Green Chilli - 1 big
Other Ingredients:
Oil - 2 tbsp
Onion - 2 finely chopped
Tomato - 2 finely chopped
Ginger and Garlic crushed - 1 tbsp
Carrot - 1 finely chopped
Potato - 1 peeled and finely chopped
Peas - 1/4 cup
Coriander Powder - 2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - as per your taste
Curd - 4 tbsp
Milk - 1/4 cup
Method:
Take the ingredients to grind
Transfer to a mixie jar
Grind to a smooth paste
Take the ingredients to temper along with green chilli
Heat a pressure cooker and add 2 tbsp oil
Add bay leaves,fennel,cloves,cinnamon,kalpasi and green chilli
Once it has fried well, add finely chopped onion
Saute till the onion turns soft
Add finely chopped tomatoes
Saute till tomatoes turns mushy
Add crushed ginger and garlic, mix well
Now add the carrot and potatoes
Followed by peas
Now add the spice powders
Add the curd
Give a good mix
Now add 1 1/2 cups water and mix well
Once the water starts to boil, cover with the lid and cook for 4 - 5 whistles
Now the kurma has cooked well, your kitchen will be filled with a nice aroma
Place the cooker again on the stove and add the ground coconut paste
Cook for 5-6 minutes
Now add 1/4 cup milk and cook for 5 more minutes
Remove from flame and serve hot
With Stepwise Pictures:
Take the ingredients to grind
Transfer to a mixie jar
Grind to a smooth paste
Take the ingredients to temper along with green chilli
Heat a pressure cooker and add 2 tbsp oil
Add bay leaves,fennel,cloves,cinnamon,kalpasi and green chilli
Once it has fried well, add finely chopped onion
Saute till the onion turns soft
Add finely chopped tomatoes
Saute till tomatoes turns mushy
Add crushed ginger and garlic, mix well
Now add the carrot and potatoes
Followed by peas
Now add the spice powders
Add the curd
Give a good mix
Now add 1 1/2 cups water and mix well
Once the water starts to boil, cover with the lid and cook for 4 - 5 whistles
Now the kurma has cooked well, your kitchen will be filled with a nice aroma
Place the cooker again on the stove and add the ground coconut paste
Cook for 5-6 minutes
Now add 1/4 cup milk and cook for 5 more minutes
Remove from flame and serve hot
Ingredients:
To Grind:
Coconut - 1/4 cup
Poppy seeds/khus khus - 1 tsp
Cashews - 6-8
To Temper:
Bay leaves - 2
Fennel seeds - 1/2 tsp
Cloves - 4
Cinnamon - 2 pieces
Kalpasi - 2
Green Chilli - 1 big
Other Ingredients:
Oil - 2 tbsp
Onion - 2 finely chopped
Tomato - 2 finely chopped
Ginger and Garlic crushed - 1 tbsp
Carrot - 1 finely chopped
Potato - 1 peeled and finely chopped
Peas - 1/4 cup
Coriander Powder - 2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - as per your taste
Curd - 4 tbsp
Milk - 1/4 cup
Method:
Take the ingredients to grind
Transfer to a mixie jar
Grind to a smooth paste
Take the ingredients to temper along with green chilli
Heat a pressure cooker and add 2 tbsp oil
Add bay leaves,fennel,cloves,cinnamon,kalpasi and green chilli
Once it has fried well, add finely chopped onion
Saute till the onion turns soft
Add finely chopped tomatoes
Saute till tomatoes turns mushy
Add crushed ginger and garlic, mix well
Now add the carrot and potatoes
Followed by peas
Now add the spice powders
Add the curd
Give a good mix
Now add 1 1/2 cups water and mix well
Once the water starts to boil, cover with the lid and cook for 4 - 5 whistles
Now the kurma has cooked well, your kitchen will be filled with a nice aroma
Place the cooker again on the stove and add the ground coconut paste
Cook for 5-6 minutes
Now add 1/4 cup milk and cook for 5 more minutes
Remove from flame and serve hot
With Stepwise Pictures:
Take the ingredients to grind
Transfer to a mixie jar
Grind to a smooth paste
Take the ingredients to temper along with green chilli
Heat a pressure cooker and add 2 tbsp oil
Add bay leaves,fennel,cloves,cinnamon,kalpasi and green chilli
Once it has fried well, add finely chopped onion
Saute till the onion turns soft
Add finely chopped tomatoes
Saute till tomatoes turns mushy
Add crushed ginger and garlic, mix well
Now add the carrot and potatoes
Followed by peas
Now add the spice powders
Add the curd
Give a good mix
Now add 1 1/2 cups water and mix well
Once the water starts to boil, cover with the lid and cook for 4 - 5 whistles
Now the kurma has cooked well, your kitchen will be filled with a nice aroma
Place the cooker again on the stove and add the ground coconut paste
Cook for 5-6 minutes
Now add 1/4 cup milk and cook for 5 more minutes
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