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Kurma For Rice Recipe

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Veg Kurma Recipe (Mixed Vegetable Korma Recipe, Hotel style)
Veg Kurma Recipe (Mixed Vegetable Korma Recipe, Hotel style) from www.spiceupthecurry.com

Description

Kurma is a popular South Indian side dish that is typically served with rice. It is a flavorful and mildly spicy dish that is made with a variety of vegetables and spices. The dish is known for its creamy consistency and rich flavor, which makes it a perfect accompaniment for rice.

Prep Time

The prep time for this Kurma recipe is around 20 minutes. This includes chopping the vegetables and preparing the spices.

Cook Time

The cook time for Kurma is around 30 minutes. This includes cooking the vegetables and spices together to form a creamy and flavorful sauce.

Ingredients

  • 1 cup of mixed vegetables (carrots, beans, potatoes, peas, etc.)
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, chopped
  • 1 cinnamon stick
  • 2 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 cup coconut milk
  • Salt to taste
  • 2 tbsp oil
  • Few chopped coriander leaves for garnish

Equipment

  • A large pot or pan
  • A chopping board
  • A sharp knife
  • A blender or mixer

Method

  1. Heat oil in a large pot or pan.
  2. Add cinnamon stick, cloves, bay leaf, cumin seeds, and coriander seeds. Fry for a few seconds until fragrant.
  3. Add chopped onion and green chilies. Fry until the onion turns golden brown.
  4. Add chopped tomatoes and cook for a few minutes until the tomatoes are soft and mushy.
  5. Add turmeric powder, red chili powder, and garam masala powder. Fry for a minute until the spices are well combined.
  6. Add mixed vegetables and salt. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
  7. Add coconut milk and mix well. Bring the mixture to a boil and then simmer for 10-15 minutes until the vegetables are fully cooked and the sauce is thick and creamy.
  8. Garnish with chopped coriander leaves and serve hot with rice.

Notes

  • You can use any vegetables of your choice in this recipe.
  • If you don't have fresh coconut milk, you can use canned coconut milk.
  • Adjust the amount of red chili powder according to your spice tolerance.

Nutrition Info

One serving of Kurma (100g) contains:

  • Calories: 120
  • Protein: 2g
  • Fat: 10g
  • Carbohydrates: 8g
  • Fiber: 2g

Recipe Tips

  • Make sure to partially cook the vegetables before adding the coconut milk. This will ensure that the vegetables are fully cooked and the sauce is thick and creamy.
  • You can add a pinch of sugar to balance out the flavors if you find the dish too spicy.
  • Leftover Kurma can be stored in an airtight container in the refrigerator for up to 3 days.

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