Mixed Vegetables In Spicy Indian Gravy
Vegetable Kurma is one of the common side dishes that we find in restaurants. They can be made with common ingredients and can be an excellent side dish for Paratha, Nan or Roti.
Servings: 6 people
- ¾ cup Vegetables Chopped Potatoes, cabbage, carrots, beans, cauliflower, peas each
- 1 Onion Sliced
- 2 tbsp. Ghee/butter
- ½ teaspoon Fennel seeds
- 2 tbsp. Curd/yogurt
- to taste Salt
- few Cilantro
FOR THE GRAVY –
- ½ cup Coconut
- 1 Onion Small
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Poppy seeds
- 1 teaspoon Cumin seeds/jeera
- 1 teaspoon Coriander seeds/dhania
- 3 Green chilies
- 4 Dry red chilies
- 8 Black peppercorns
- 1 teaspoon Fennel seeds/Saunf
- 1 small stick Cinnamon
- 4 Cardamom
- 6 Cloves
- 10 Cashew nuts
- 1 Tomato Small
- 2 teaspoon Lemon juice
Steam the vegetables until they are halfway done and keep aside.
Grind all the ingredients listed under gravy to a smooth paste and keep aside.
Heat the butter or ghee in a heavy bottom pan and sauté the sliced onions until they are caramelized.
Now add the ground masala and fry it in medium heat until the oil separates from the sides of the masala. This would take at least 15 to 20 mins. Even if the masala starts to stick to the bottom, sprinkle little water and keep frying. This stage is very important. The more the masala fries the better it tastes. So make sure that you do not hurry up on this step and keep frying the masala in low heat.
Once the masala is cooked well, add the steamed vegetables along with some salt and mix well. Also add about 2 cups of water to bring the gravy to desired consistency and mix well. Let it boil on low heat until the flavors are well blended and the vegetables are cooked through.
Garnish with cilantro and serve with Rotis or rice.
Calories: 151kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 2mg