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Indian Recipes Regional North India Vegetable Kurma
Indian Recipes Regional North India Vegetable Kurma
Vegetable Kurma
Tuesday, 23 January 2007
Ingredients
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Methods/steps
- Put a reasonable sized vessel on the range and heat oil.
- Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
- Add onions and green
chilies and fry till onions turn brown. - Add garlic + ginger paste and
fry for a minute or so. - Add vegetables and fry for about 3 minutes.
- Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
- Add coconut paste, khus-khus, salt and wait until cooked.
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Additional Tips
Cook on low heat.