May 182014
 

Kurma, Korma, Qorma, Khorma, Kurma is a thick gravy made by almond/cashew powder, cream, and/or yogurt. A very rich and tasty dish that has as many variations as the number of cooks trying to make them. Many grind the spices along with coconut to get an even richer taste. The Northern part of India refer Kurma to specifically Navaratan Kurma which is milk based gravy with nuts and dried fruits as garnish. While the Southern part of India refer Kurma which is coconut milk based gravy. I’ve already blogged about South Indian Vegetable Kurma and will blog about Navaratan Kurma at a later time. No matter how many different variations of Kurma I’ve tried to make I’m somewhat biased on South Indian version but these other version add as a nice variation from my seasoned taste buds.

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Kurma is usually cooked at a very low temperature so that the milk/curd doesn’t curdle when blended with salt and other spices. Usually the vegetables are cooked separately and are slowly incorporated with the gravy. They are then slow cooked to infuse the flavor into the vegetables. The best part of making vegetable kurma is the flexibility of using as many different vegetables as desired. The richness comes from the ground paste of both almond and cashews and the Kashmiri chilli powder gives a unique rich color to the gravy that are reserved for kurmas. I served this gravy with pulao but they do go very well as a side dish for roti, parathas, or any type of Indian breads. Enjoy!!!

 

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Step-by-Step Pictorial:

Recipe Source: 100 Delicious Gravies by Mallika Badrinath

MG 7944MG 7945

In a wide pan, heat butter and ghee add cinnamon, cloves, cardamom, bay leaf and fry for a minute till the aroma of the spices are incorporated to the butter-ghee.
Add chopped onions, ginger garlic paste and fry till onion turns golden brown. Now add chilli powder, whipped curds, and salt. Reduce heat and cook on low flame till ghee floats on top. (Note: If the curd starts to curdle add 1 tsp corn starch/flour mixed with little water).

MG 7946

Add ground paste, cooked vegetables and enough water. Cook till the gravy turns thick. Serve hot with any Indian Bread or pulao. Enjoy!!!

 

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Rich Vegetable Kurma

Ingredients

  • Mixed Vegetables (Potatoes, carrots, peas, string beans, zucchini, squash, chayote) -- 3 cups
  • Kashmiri Chilli Powder -- 1 tsp
  • Onions (finely chopped) -- 1 big
  • Butter -- 1 tsp
  • Ghee/Clarified Butter -- 1 tsp
  • Ginger Garlic Paste -- 1 tsp
  • Whipped Curds -- 1 1/2 cups
  • Bay Leaf -- 1
  • Cinnamon -- 1/2 inch piece
  • Clove -- 2
  • Cardamom -- 1
  • Grind to Fine Paste
  • Blanched Almonds -- 10
  • Cashews -- 10
  • Poppy Seeds -- 1 tsp

Instructions

  1. Steam Cook vegetables to firm but not overcooked/mashy. Keep it aside.
  2. In a wide pan, heat butter and ghee add cinnamon, cloves, cardamom, bay leaf and fry for a minute till the aroma of the spices are incorporated to the butter-ghee.
  3. Add chopped onions, ginger garlic paste and fry till onion turns golden brown. Now add chilli powder, whipped curds, and salt. Reduce heat and cook on low flame till ghee floats on top. (Note: If the curd starts to curdle add 1 tsp cornstarch/flour mixed with little water).
  4. Add ground paste, cooked vegetables and enough water. Cook till the gravy turns thick. Serve hot with any Indian Bread or pulao. Enjoy!!!
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  11 Responses to “Rich Vegetable Kurma”

  1. I love all types of Kurma period!..:)..nice version Jayanthi…

  2. Love the excellent colour of the kurma, so rich and super creamy..I would love to have this kurma with some naan.

  3. Rice and creamy kurma.. Looks yummy

  4. Yummy looking navratan curry.

  5. Looks rich, creamy and delicious.

  6. That sure is a rich gravy!

  7. Kurma looks irresistible . Clicks are wonderful….

  8. So many variations of the kurma and each and every one is so delicious 🙂

  9. so creamy and luscious looking

  10. lovely kurma..would be perfect with rotis. looks delicious!

  11. That’s yummy kurma to side with rotis.

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