Military Hotel Style Vegetable Kurma

Military Hotel Style Vegetable Kurma

The ‘Military Hotel Style Vegetable Kurma’ is a tasty side dish for Indian breads like roti, paratha and nan varieties. This portion of preparation will serve 5 to 6 people.

Ingredients:

    • Coconut Oil – 100 grams
    • Small Onion – 100 grams
    • Green peas – 100 grams
    • Beans – 100 grams
    • Carrot – 100 grams
    • Potato – 200 grams
    • Turmeric – 1/4 tbsp
    • Fennel seeds – 1/2 tbsp
    • Coriander powder – 1/2 tbsp
    • Garam masala powder – 1/4 tbsp
    • Ginger Garlic paste – 1 tbsp
    • Chilli powder – 1/4 tbsp
    • Salt – 1/2 tbsp
    • Clove – 5
    • Bay leaf – 3
    • Tomato – 1
    • Star Anise – 1
    • Cinnamon – 4
    • Green Chilli – 2
    • Curry leaves – 15
    • Coriander leaves – few

 

For making ‘coconut paste’ –

  • Poppy seeds – 1 tablespoon – if we are unable to get poppy seeds, then, take 10 cashew nuts and grind them to a fine paste – we can use this instead of poppy seeds)
  • Fennel seeds – 1/4 tablespoon
  • Water – 500 ml
  • Coconut – 1/4
  • Green Chilli – 2

Things to be done before we start cooking

  • Peel 100 grams of ‘small onion’. No need to chop it.
  • Cut beans into 1-inch sized pieces.
  • Chop – carrot, tomatoes and potatoes into smaller pieces.

Please keep chopped potatoes in water to avoid discoloration.

  • Grind together 100 grams of ginger and 100 grams of garlic to make ‘Ginger-garlic paste’.

Steps to prepare

(1)  Place a 3 litres pan on the big burner. Turn on the flame. Keep it in HIGH mode.

 

(2)  Pour in 100 ml of coconut oil.

Coconut oil gives good flavour and extra taste to the veg kuruma.

If coconut oil is not available – then we can also use refined oil, palm oil or groundnut oil.

 

(3)  Once the oil is heated – put 15 ‘curry leaves’ (don’t let the oil to boil too much).

If the oil is over heated, then our curry leaves may get burnt, we should avoid this.

 

(4)  Then, add the below to the pan with hot coconut oil –

  • small onion – 100 grams
  • Bay leaf – 3
  • Star anise – 1
  • Fennel seeds – ½ tablespoon
  • Cinnamon – 4 (small pieces)
  • Cloves – 5

Stir the contents gently for 30 seconds.

 

(5)  Once the onion gets cooked a little, turn the flame to LOW.

Then, we need to add the below –

  • Green peas – 100 grams
  • Beans – 100 grams
  • Carrot – 100 grams

Stir a little for 10 seconds. Then add chopped potatoes.

 

(6)  After adding potatoes, start stirring the contents for another 2 to 3 minutes in LOW flame.

Now, add 1/4 tablespoon turmeric powder and then start stirring for another 1 minute so as to mix the powder with oil. This will give good colour to our kuruma.

 

(7)  Then let’s add the below –

  • Coriander powder – 1/2 tablespoon
  • Salt – 1/2 tablespoon
  • Garam Masala – 1/4 tablespoon
  • Chilli powder – 1/4 tablespoon

If we need more spiciness, then we can add 1/2 tablespoon of chilli powder.

Start stirring the contents well for 30 seconds.

 

(8)  Add the below –

  • Green chili – 2
  • Coriander leaves – few
  • Ginger garlic paste – 1 tablespoon
  • Tomato – 1 medium size and chopped.

Stir well for 15 seconds so that all masala and vegetables blend together.

 

(9)  Now pour 500 ml of water and stir a little.

Then close the pan with a suitable lid.

Keep the flame to HIGH mode – lets wait till water boils.

Once the water boils, we can see steam coming from the sides of lid or steam will come out from the small hole on top of our lid.

Now, we need to turn flame to LOW mode and let the contents get cooked for another 10 minutes.

This will ensure that all the vegetables get cooked well.

 

(10)  Meanwhile let’s prepare coconut paste.

  • Take ¼ of a coconut – chop into small pieces – then put them into the ‘mixer jar’.
  • Green chilli – 2 (chop into small pieces and add)
  • Little water
  • Poppy seeds – 1 tablespoon

(if we are unable to get poppy seeds, then, take 10 cashew nuts and grind them to a fine paste – we can use this instead of poppy seeds)

  • Let’s grind the contents well using our mixer machine to obtain the coconut paste.

 

(11)  Once the vegetables get cooked well for 10 minutes, remove the lid.

Then, add the coconut paste to the pan and stir gently for 10 seconds.

 

(12)  Now, we can take a little of the kuruma and taste it to check for salt and spiciness level.

After adding coconut paste, we might need to add another ¼ tablespoon of salt to taste good.

Stir gently so that salt mixes well.

 

(13)  In low flame mode, without closing lids, let’s leave the contents to boil for another 5 minutes.

Stir occasionally and gently.

At the end, garnish with few coriander leaves.

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