Restaurant Style Veg Kurma | How to make Restaurant Style Veg Kurma

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ByAmrita Iyer
Created on 24th May 2017
  • Restaurant Style Veg Kurma, How to make Restaurant Style Veg Kurma
Restaurant Style Veg Kurmaby Amrita Iyer
  • Restaurant Style Veg Kurma | How to make Restaurant Style Veg Kurma (13 likes)

  • 0 reviews
    Rate It!
  • By Amrita Iyer
    Created on 24th May 2017

About Restaurant Style Veg Kurma

Veg Kurma is a delicious South Indian style vegetable curry which can be had with Roti,Paratha,Dosa,Idli,Idiyappam,Appam,Poori or even plain boiled rice.It is a no Onion – no Garlic lip smacking and spicy gravy which is easy to make and easier to finish off.You can add an assortment of mixed vegetables like Potatoes,Peas,Cauliflower,Carrot and Beans.I used only Potato and Peas as I did not have the other vegetables at hand.Use whatever you have and enjoy your mealtimes with this different yet tasty curry!Just like we get in the restaurants!

Restaurant Style Veg Kurma, a succulent delicacy which is famous all over the world. Restaurant Style Veg Kurma is one dish which makes its accompaniments tastier. With the overflow of flavours, Restaurant Style Veg Kurma has always been everyone's favourite. This recipe by Amrita Iyer is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Restaurant Style Veg Kurma, just the perfect situation when you realise that you need to know how to make the perfect Restaurant Style Veg Kurma. So, at that time you can try out this delicious recipe by Amrita Iyer. The recipe of Restaurant Style Veg Kurmais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Restaurant Style Veg Kurma is 35 minute. This recipe of Restaurant Style Veg Kurma is perfect to serve 8. Restaurant Style Veg Kurma is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time40mins
  • Cook Time35mins
  • Serves8People
Restaurant Style Veg Kurma

Ingredients to make Restaurant Style Veg Kurma

  • The Vegetables :
  • 2 Potatoes – boiled,peeled and diced
  • 1 small Carrot – peeled and diced
  • 1/2 cup French Beans – chopped the same size as the vegetable dices
  • 1/2 cup Peas – fresh/frozen
  • 1/2 cup Cauliflower florets
  • 2 Cups Water
  • 2 tsp salt
  • 1 tsp turmeric powder
  • The Masala :
  • dry masalas :
  • 1 stick Cinnamon/Dalchini or 1 tsp Cinnamon Powder
  • 4 Cloves/Laung or 1 tsp Clove Powder
  • 3 Cardamom Pods/Elaichi or 1 tsp Cardamom Powder
  • 2 tsp Saunf/Fennel or 1 tsp Saunf Powder
  • 1 tsp Cumin Seeds (Jeera)
  • 2 tsp coriander seeds
  • 1 tsp turmeric powder
  • 2 tsp Red Chilli Powder/3 dried Red Chillies
  • The wet paste spices :
  • 3 green chillies
  • 1/2 cup Coriander Leaves – chopped
  • 1 inch piece ginger/2 tsp Ginger Paste
  • 2 tbsp grated fresh coconut
  • 1 tbsp Poppy Seeds (posto) – soaked in 1/3 cup warm water
  • 1/2 cup cashewnuts – soaked in 1 cup warm water
  • 3 Tomatoes – chopped
  • Salt to taste
  • 2 tbsp Oil
  • 1 tsp Asafoetida powder (Heeng)
  • Coriander Leaves – to garnish

How to make Restaurant Style Veg Kurma

  1. Prepare the vegetables : Heat water with salt and turmeric powder and add the Carrot,French Beans,Peas (if fresh) and Cauliflower florets.
  2. Boil for 10 minutes till cooked.Drain and mix with the diced Potatoes.Keep aside.
  3. Make the Masala : Mix all the ingredients for “Dry Masala” in a dry or coffee grinder and grind into a coarse powder.
  4. In a liquid blender,add the green chillies,tomatoes,coriander leaves,ginger,coconut,poppy seeds and cashew nuts.Add the prepared powdered spices on top and grind to a fine paste.Keep aside.
  5. Make the Kurma : Heat Oil in a pan and add the Asafoetida powder.Fry well and add the prepared paste.Fry till oil separates and the rawness disappears.
  6. Now add the boiled vegetables.Add salt and cook for 5 – 7 minutes till the vegetables are coated with the gravy.Take off heat and spoon into a serving bowl.Sprinkle with chopped Coriander Leaves and serve hot.
My Tip: I served it with hot Idiyappams.

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