There are numerous recipes for kurma but this is the recipe I most often make and add vegetables or meat according to my preference. I end up making it with Potato and Peas which is what I always have at home when my refrigerator is empty. Its easy to make and comes in handy when I have guests at home. Goes well with Rotis,Parathas or Rice.
Ingredients:
- 2 cups cubed potatoes
- ½ cup peas
- ¼ th cup finely chopped onions
- 1 cup chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- salt to taste
- few curry leaves
- 4 tablespoons oil
- chopped coriander leaves for garnish
- 2 cloves
- 1 cardamom
- ½ inch piece cinnamon
- 2 Bay leaves
- 2 cloves
- 1 elachi
- ½ inch piece cinnamon
- ¼ th cup finely chopped onions
- 10 green chillies
- 2 teaspoon ginger garlic paste
- 1 teaspoon khus khus (dry roast for few minutes before grinding)
- ½ cup grated fresh coconut
- 5 to 6 cashews (optional)
- Heat oil in a heavy bottomed vessel, add onions and fry till transparent and then add curry leaves.
- Add the paste from Set 1 and sauté for few minutes. Now add the turmeric, red chilli, coriander and cumin powders and salt. Mix well and immediately add the tomatoes and sauté for 5 minutes.
- Now add the potatoes and mix well. Add a cup od water and close the lid and cook til the potatoes are cooked.
- Add the ground paste in Set 2 and the peas, bring it to a boil. Add water if necessary. Simmer for about 5 minutes.
- Garnish with chopped coriander leaves. Turn off heat.
- Heat oil in a heavy bottomed vessel, add bay leaves, cloves, cinnamon and cardamom and saute till it pops and transfer to the kurma.
