Restaurant Style Veg Kurma|South Indian veg kurma

Restaurant style veg kurma is an Indian curry that has a creamy cashew and poppy seeds paste acts as a natural thickener to the gravy and coconut, coriander gravy coated in a streamed vegetables flavored with aromatic spices. Veg Kurma serves with naan, streamed rice or lachha paratha. Restaurant style veg kurma is a gravy based recipe and its gravy differs in different regions. People in South India prefer a coconut based gravy and people in North India prefer to have curd based gravy. So here I present how to make Restaurant Style Vegetable Kurma as coconut based gravy.

RESTAURANT STYLE VEG KURMA

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Recipe card for restaurant style veg kurma recipe:

RESTAURANT STYLE VEG KURMA

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: SOUTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For smooth paste

5 tablespoon desiccated coconut or fresh coconut

12 to 15 cashews - blanched

2 teaspoon poppy seeds (khus khus) - optional

½ tablespoon coriander seeds

1 (1-inch) piece ginger root, roughly chopped

1 green chilli

2 tablespoon coriander leaves

For cooking veggies

1 medium waxy potato, peeled and diced

1 cup frozen peas and carrot mix

1 cup chopped fresh green beans

1 cup chopped cauliflower

Making veg korma

1-2 tablespoon vegetable oil or ghee

1 Bay leaf

1 cinnamon stick

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 teaspoons curry leaves

1 large onion, finely chopped

2 small tomatoes, finely chopped

2 green chillies slit

1 ginger paste

1/2 cup boiled milk

Spices
1 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon garam masala powder

1/2 teaspoon coriander powder

1/8 teaspoon ground cardamom powder

PREPARATION

To make a smooth paste

Soak 12 to 15 cashews and almonds in warm water for 20 to 30 minutes and soak khus khus or poppy seeds in warm water for 15 minutes.
Add coconut, khus khus or poppy seeds and cashew nuts, coriander leaves, green chilli and ginger to make a paste in grinder jar.
Add little water and grind to make a smooth fine paste and keep it aside.

For cooking veggies

Rinse and chopped all the veggies.
Add all the veggies in pressure cooker and pressure cook for 2 whistles. You can also boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes. Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.

Making veg korma

In a deep sauce pan, heat 1 tablespoon oil or ghee.
Add cumin seeds, bay leaf, cinnamon stick, fennel seeds and curry leaves.
Saute it well and cook till aromatic.
Now, add finely chopped onion and saute for 2 minutes until onions turn transparent. This will take about 3-4 minutes.
Now, add green chilli slit and ginger paste to the gravy.
Add finely chopped tomatoes and add all the spices (turmeric powder, garam masala, red chilli powder, cardamom powder and salt). Saute for 2 minute.
Now, add all the cooked vegetables to the deep sauce pan and mix well.
Cook stirring occasionally, for 3-4 minutes or until the oil separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.
Add the ground paste. Stir and mix well. Saute stirring often for 4 to 5 minutes on a low to medium flame.
Add ½ cup of boiled milk and cook for 3-4 minutes.
You can add more water if the curry is too thick.
Garnish with the chopped coriander leaves and serve hot with steamed rice,lachha parathas or naan.

How to make restaurant style veg kurma with step by step photo

To make a smooth paste

1. Soak 12 to 15 cashews and almonds in warm water for 20 to 30 minutes and soak khus khus or poppy seeds in warm water for 15 minutes.

2. Add coconut, khus khus or poppy seeds and cashew nuts, coriander leaves, green chilli and ginger to make a paste in grinder jar.

3. Add little water and grind to make a smooth fine paste and keep it aside.

For cooking veggies

1. Rinse and chopped all the veggies.

2. Add all the veggies in pressure cooker and pressure cook for 2 whistles. You can also boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes. Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.

Making veg korma

1. In a deep sauce pan, heat 1 tablespoon oil or ghee.

2. Add cumin seeds, bay leaf, cinnamon stick, fennel seeds and curry leaves.

3. Saute it well and cook till aromatic.

4. Now, add finely chopped onion and saute for 2 minutes until onions turn transparent. This will take about 3-4 minutes.

5. Now, add green chilli slit and ginger paste to the gravy.

6. Add finely chopped tomatoes and add all the spices (turmeric powder, garam masala, red chilli powder, cardamom powder and salt). Saute for 2 minute.

7. Now, add all the cooked vegetables to the deep sauce pan and mix well.

8. Cook stirring occasionally, for 3-4 minutes or until the oil separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.