Hotel style vegetable kurma/hotel vegetable kurma recipe, korma recipe- Kuzhali samaiyalarai

Vegetable kurma is a perfect side dish for chapatti/poori/idiyappam. In our house we usually makes kurma using potato with less spices. But this kurma requires a lot of vegetables and tastes like the kurma which is served in hotels(restaurants).

As we are using pressure cooker to make this vegetable kurma, it is so simple to prepare and requires very less time too. I have used carrots, beans, cauliflower, potato , soya chunks, green peas in this kurma recipe. you can even simply avoid one or two vegetables and make this kurma. You can even add chopped chayote(chow chow) too along with other vegetables.

Few other side dish recipes are already posted in our blog, do check them out by clicking the respective links.

• Channa (Chole/Chickpeas) Masala
• Gobi Butter Masala
• Mushroom Chops
• PalakPaneer Gravy
• Capsicum (Bell pepper Gravy)
• Malai Kofta in white Gravy
• Methi Matar Malai
• Paneer Butter Masala
• Kaju masala
• Koya Paneer Gravy

Ok now coming to the recipe.   

VIDEO:

VEGETABLE KURMA 

(SIDEDISH FOR CHAPATHI/POORI/PAROTTA/IDIYAPPAM)

SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME:  15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:   SOUTH INDIAN

SERVES:  -

 

INGREDIENTS:

Mixed vegetables(carrot, cauliflower, potato, beans
2 tablespoon oil
1/2 cup soya chunks
2 small bay leaf
3 cardamom
2 inch cinnamon
2 cloves
1 large onion
1 medium tomato
Few curry leaves
3 Green chillis
1 inch Ginger & 5 Garlic pods
(Crushed)
Salt to taste
2 teaspoon Kashmiri chilli powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 cup curd(yogurt)
1/4 cup Green peas
1 teaspoon Garam masala
2 cups water
Few Coriander leaves chopped

To Grind:
1/2 cup Coconut gratings
1 tablespoon roasted dhal
1 teaspoon fennel seeds
Few cashews

VIDEO RECIPE LINK:  https://youtu.be/SgbnsPOFjGo

 

PREPARATION:

Grind the ingredients under "to grind" into smooth paste by adding required water.

Chop the vegetables and keep them ready.

Soak the green peas in water if you are using the frozen one.

If you are using the dried green peas, soak them in water overnight and then cook till soft using pressure cooker or open pot.

METHOD:

Boil water in a pan and soak the soya chunks in hot water. switch off the stove and close with a lid for 10 minutes.

the soya chunks would be cooked and becomes soft.

Drain from the water and and keep it aside.

In a pressure cooker, add oil. whole masalas ,onion, green chilies, curry leaves. sauté till the onion becomes translucent.

then add the ginger garlic paste, chopped tomatoes and sauté till tomatoes becomes mushy.

Then add spice powders except  garam masala powder and mix well.

Then add yogurt(curd) and sauté till oil separates.

Then add the Green peas, chopped vegetables and cooked soya chunks.

Stir well.

Then add the ground coconut paste, garam masala and mix well.

Add water, and salt. mix well.

Close the lid and pressure cook for 2 whistles.

Open the lid and add the chopped coriander leaves and mix well.

Serve hot with roti/chapathi/poori/parotta/idiyappam.

NOTES:

• Add/reduce the vegetables as per your wish.

• Instead of frozen peas, soaked and cooked green peas/yellow peas can be added.

• Adjust the spiciness by adding/reducing the chilli powder.

• Adding kashmiri chilli powder gives very nice red colour to the kurma, if you don't have add 1/2 teaspoon red chilli powder and skip the kashmiri chilli powder.

• Grind the coconut into smooth paste.

• Adding roasted dhal give thick consistency to the kurmaI

• If you like you can add few roasted paneer pieces and mushroom too.

STEP BY STEP RECIPE:

Grind the ingredients under "to grind" into smooth paste by adding required water.

Boil water in a pan and soak the soya chunks in hot water. switch off the stove and close with a lid for 10 minutes.

the soya chunks would be cooked and becomes soft.

Drain from the water and and keep it aside.

In a pressure cooker, add oil. whole masalas ,onion, green chilies, curry leaves. sauté till the onion becomes translucent.

Then add the ginger garlic paste, chopped tomatoes and sauté till tomatoes becomes mushy.

Then add spice powders except  garam masala powder and mix well.

Then add yogurt(curd) and sauté till oil separates.

Then add the Green peas, chopped vegetables and cooked soya chunks.

Stir well.

Then add the ground coconut paste, garam masala and mix well.

Add water, and salt. mix well.

Close the lid and pressure cook for 2 whistles.

Open the lid and add the chopped coriander leaves and mix well.

Serve hot with roti/chapathi/poori/parotta/idiyappam.