Follow these steps for perfect results
Carrot
chopped
Potatoes
chopped
Cauliflower
cut to small florets
Onion
chopped
Ginger Garlic Paste
Salt
Sunflower Oil
Fresh coconut
grated
Whole Black Peppercorns
Green Chillies
Fennel seeds
Poppy seeds
Cashew nuts
Cinnamon Stick
Star anise
Cloves
Cardamom Pods/Seeds
Cumin seeds
Wash and chop the carrot, potato, and cauliflower into small pieces. Keep the potato immersed in water until use.
In a mixer jar, combine the grated coconut, peppercorns, green chilli, fennel seeds, poppy seeds, and cashews.
Add a little water and grind into a smooth paste. Keep aside.
Heat oil in a kadai and add the cinnamon, star anise, cloves, cardamom, and cumin seeds. Allow them to sizzle.
Add ginger-garlic paste and saute until the raw smell goes away.
Add chopped onion and saute until translucent without turning brown.
Add the chopped vegetables and saute for a minute.
Pour the required water for cooking vegetables along with required salt.
Mix and cook covered in medium flame until the veggies are cooked through.
Add the ground coconut paste along with required quantity of water for the gravy. Check for salt.
Cook on low flame for few minutes until it is combined well and starts boiling.
Remove from flame. Serve hot with your choice of Indian bread or rice.
Expert advice for the best results
Soak cashews in warm water for 30 minutes before grinding for a smoother paste.
Adjust the amount of green chillies to control the spice level.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
Can be made a day ahead. Flavor improves on standing.
Serve in a bowl. Garnish with chopped coriander and a dollop of cream (optional).
Serve with roti, naan, parotta or rice.
Serve as a side dish with a non-vegetarian main course.
The slight sweetness of the Riesling complements the spice in the kurma.
Discover the story behind this recipe
A common dish in South Indian cuisine, often served during festivals and celebrations.
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