BM #124 Week 3 Day 2 - 

I had this recipe jotted down in my book a long time ago and wanted to make this mint flavored kurma. But didn't have the website from where I had originally noted it. I cross checked with various websites for a similar recipe and found the source cited here as the closest.

The addition of coconut milk and the green paste gives a very rich flavor.

Recipe Inspiration - here
Ingredients - 

Mixed Vegetables 3 cups (Potato, Carrot, Beans, Peas, Cauliflower)
Salt, Turmeric as needed
Coconut milk 1 can (400 ml)
Cashews 2 Tbsp
Seasoning (Oil 1 Tbsp, Cinnamon 1 inch piece, Cloves 3-4, Cardamom 1-2)
Onions finely chopped 1/2 cup
For the Green Paste - 
Coriander Leaves 1/2 cup (tightly packed)
Mint Leaves 1/2 cup (tightly packed)
Green chilies 2-3 (or as needed)
Tomato chopped 1/2 cup
Cumin Seeds 1/2 tsp
Ginger 1 inch piece
Garlic 3-4 cloves (Optional)


Method Of Preparation -

Boil all the vegetables separately until just about tender. Set aside.

Make the green paste by grinding coriander leaves, mint leaves, cumin seeds, tomato, ginger and garlic. [Add as little water as needed to make a fine paste].

In a heated pan add oil and the rest of the spices listed under seasoning. After the spices pop, add the onions and saute until they are golden brown.

Add in the green paste with a little water and allow it to cook.

Sprinkle salt and turmeric as needed. Pour in the cooked vegetables and let the mixture come to a simmer (about 5-6 minutes).

Meanwhile make a paste of cashews. I added a little coconut milk to cashews and made into a fine paste.

While the kurma is simmering, reduce heat, add the coconut milk and cashew paste. Let the kurma come to a rolling boil.

Remove from heat and serve it with roti/naan.


BMLogo


Preparation Time 30 minutes
Serves 6-7

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