Friday, September 12, 2014

Mixed vegetable kurma ~ Broccoli peas curry ~ Side dish for phulkas and chapathis

Mixed vegetable kurma is an aromatic curry usually served with phulkas/ chapathis / puris. This curry is  found very often in South Indian restaurants and is often categorized simply as sometimes as chapathi kurma or kuruma. Unlike the North Indian korma which does not use coconut but cream to give the curry a creamy texture, the South Indian version uses coconut to give the gravy some texture and creaminess. I have seen some versions of kurma with coconut milk, but I haven't tried that yet.

This version with coconut and spices is my favorite mixed vegetable curry especially for phulkas. It's a very forgiving recipe and you can use any combination of vegetables on hand. Traditionally this curry does not use broccoli but I often use broccoli in this, it blends very well with the rest of the veggies and tastes great too.

Mixed Vegetable Kurma ~ Broccoli Peas Carrot Curry | Veg Inspirations

Click here for a printable view of this recipe

Ingredients and Method to make mixed vegetable kurma
1 cup green peas ( matar)
2 cups broccoli florets ( or cauliflower florets, see notes)
2 med large potatoes peeled and cut into 1/2 inch pieces (yielded 2 cups) ( aloo)
2 large carrots cut into 1/2 inch pieces (yielded 1 cup)
1 med large red onion cut fine ( pyaaz)
2 large tomatoes cut fine ( yielded 1 and 1/2 cups of pieces)
2 Tbsp oil
1 tsp ginger garlic paste ( adrak lehsun )
1 bay leaf ( tej patta) 
1/4 tsp turmeric powder ( haldi) 
1/4 tsp red chili powder ( or to taste) ( lal mirch)
Salt to taste
2 to 3 Tbsp finely chopped cilantro (coriander leaves/ hara dhania) for garnish

For the masala paste
1/2 cup grated fresh coconut (nariyal/ thengai ) ( or frozen thawed to room temperature)
1 inch thin stick of cinnamon / dalchini
1 green cardamom / elaichi
2 cloves / laung
1/2 tsp fennel seeds / saunf
1 tsp coriander seeds / dhania
4 Indian or Thai green chilies/ hari mirch ( or to taste)
1 Tbsp broken cashew/ kaju

Grind all the ingredients under masala paste to a smooth paste with a little water. If you are using frozen and thawed to room temperature coconut, use warm water when grinding. Keep this masala paste aside.

Prep all the vegetables. Heat oil on low to medium low heat, in a large heavy bottomed pan. Add ginger garlic paste and stir a few times, add onions and sauté until onions turn translucent. Add bay leaf and stir a couple of times, then add tomatoes and stir until tomatoes turn soft and mushy. 



Add all the vegetables, salt to taste, red chili powder, turmeric powder and mix well. Add water as needed, cover with a lid and allow the vegetable to cook until soft. Add masala paste, add water if needed to achieve required consistency and simmer for a few minutes until the flavors mingle.


Remove from heat, garnish with cilantro/ hara dhania and serve hot with phulkas/ chapathis / puris.


Serves approx 4 - 5

Notes:
Instead of potatoes, Broccoli, peas and carrots, you can use 7 cups of any combination of vegetables like cauliflower, beans, peas, carrots, button mushrooms etc.

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