BM #135 Week 2 Day 1 - 

This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.

Today's recipe was an experiment where I tried to include sweet peppers in a Kurma. My kids don't like peppers in their food but they don't object to the flavor they impart tot he dish. So I took advantage of this and blended them along with tomatoes into the gravy and used it in the Kurma and my kids loved the flavor and were happy that they didn't have to weed out the peppers from their plate.


Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Beans, bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Garam Masala and Chaat Masala a teaspoon each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Heavy Whipping Cream 1/4 cup
Kasuri Methi 1 tsp
Coriander leaves finely chopped for garnish
For the Gravy -
Tomatoes 2
Sweet Peppers 2-3
Masala Powder - 
Cashews 5-6
Sesame Seeds 1 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1


Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the ginger-garlic-green chili paste and stir for a few seconds.

Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion-tomato mixture.

Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.

Add water to adjust the consistency and flavor. Let it come to a boil. Add some heavy whipping cream and kasuri methi and remove from heat.

Garnish with chopped coriander leaves before serving.

This makes a great accompaniment for naan/roti. 

BMLogo


Preparation Time 30 minutes
Serves 5-6
Posted by Harini R on Friday, June 10, 2022

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