RCI-SP.005.0287.001

Vegtable Kurma

Vegtable Kurma from the Recidemia collection

vegetarianvegangluten-freedairy-free
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Soak coconut flakes in warm water for 10 minutes, then grind with green chilies, ginger, cilantro leaves, and poppy seeds into a smooth paste, adding water as needed.
2
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
2 minutes
3
Add cumin seeds, cinnamon stick, bay leaves, dried red chilies, 2 cloves, and 2 cardamom pods to the hot ghee and let them crackle for 30 seconds to release their aromatics.
1 minutes
4
Add chopped onion and sauté until golden brown, stirring frequently.
4 minutes
5
Stir in the ground coconut-chili paste and cook for 2-3 minutes, stirring constantly to prevent burning.
3 minutes
6
Add the cubed potatoes, chopped carrots, and green beans, then cook for 2 minutes while stirring to coat vegetables with the paste.
2 minutes
7
Add chopped tomato and turmeric powder, stirring well to combine all ingredients.
1 minutes
8
Add green peas and salt to taste, then add water just enough to cover the vegetables halfway.
1 minutes
9
If using a pressure cooker, close the lid and cook on medium heat for 2-3 whistles until vegetables are tender; if using a regular pot, cover and simmer for 20-25 minutes until vegetables are cooked through.
22 minutes
10
Open the pressure cooker (or uncover the pot) and stir the kurma gently to combine all ingredients while ensuring vegetables retain their shape.
2 minutes
11
Taste and adjust salt if needed, then simmer uncovered for 2-3 minutes to reduce excess liquid and concentrate flavors.
3 minutes
12
Garnish with fresh cilantro leaves and serve hot with rice or roti.

What Makes This Variant Distinct

  • Original variant

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