Vegetable Kurma for Chapati :Yogurt Based Potato Kurma & Green Peas Coconut Gravy

 Chapati Vegetable Kurma

Introduction

Vegetable kurma can be prepared with potatoes or green peas.

Kurma is usually prepared either in yogurt gravy or with coconut paste.

Delicious Kurma with its rich aroma can be accompanied with roti / chapati.

Let us see how yogurt based potato kurma and green peas kurma in coconut gravy is served.

Yogurt Based Potato Kurma

Ingredients

  • Potato :               3 Nos.
  • Onion :               1 Cup
  • Tomato ( small ) :               1 Nos.
  • Green chilly :               2 Nos.
  • Ginger-garlic paste :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               5 Tsp
  • Fenugreek powder :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Yogurt ( fresh ) :               ½ Cup
  • Mint leaves :               Few sprigs
  • Oil :               2-3 Tbsp
  • Coriander leaves :               for garnish
  • Salt :               to taste

Tempering Ingredients

  • Cumin seeds :               ½ Tsp
  • Bay leaf :               1 Nos.
  • Cinnamon :               1 small piece
  • Green cardamom :               2-3 Nos.
  • Cloves :               2-3 Nos.
  • Star Anise :               1 Nos.

Preparation

  • Partially boil the potatoes and knife into cubes.
  • Chop the onion, tomato, mint leaves and coriander leaves.
  • Break and slit the green chillies.
  • Beat the curd and set aside.

Method

  • Heat oil in a pan.
  • Add the seasoning ingredients which are cumin seeds, bay leaf, cloves, green cardamom, star anise and cinnamon to the pan.
  • Stir the pan contents for 1-2 minutes.
  • Then sauté the minced onion and broken green chillies in the pan.
  • Mix salt with the pan contents.
  • Let the onion change to a darker color.
  • Pour the ginger-garlic paste in the pan.
  • After 2 minutes, bring in the potato cubes to the pan.
  • Throw the torn mint leaves in the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Fry the pan contents for 2-3 minutes.
  • Bring in the tomato pieces and cook for 2-3 minutes.
  • Put the garam masala, red chilly powder and salt on the pan contents.
  • Toss the pan contents for 1-2 minutes.
  • Empty the yogurt in the pan.
  • Cook the pan contents for 4-5 minutes.
  • Splash sufficient water in the pan to partly dip the potato cubes.
  • Season the pan contents with salt.
  • Lid the pan.
  • Cook on low flame until potatoes are tender.
  • When the oil separates in the pan, mix in the fenugreek powder.
  • Remove the pan from the gas.
  • Top with chopped coriander leaves.
  • Serve hot with chapati dishes.

Green Peas Coconut Gravy Kurma

Ingredients

  • Green peas :                               2 Cup
  • Onion ( medium ) :                               2 Nos.
  • Tomato ( medium ) :                               3 Nos.
  • Ginger-garlic paste :                               2 Tsp
  • Coriander powder :                               2 Tsp
  • Red chilly powder :                               1 Tsp
  • Turmeric powder :                               ½ Tsp
  • Garam masala :                               ¼ Tsp
  • Coriander leaves :                               for garnish
  • Oil :                               2 Tbsp
  • Salt :                               to taste

Grinding Ingredients

  • Shredded coconut :                               ½ Cup
  • Cashews :                               2 Tsp
  • Poppy seeds :                               ½ Tsp
  • Fennel seeds :                               ½ Tsp

Seasoning Ingredients

  • Star anise :                               1 Nos.
  • Cinnamon :                               1 small piece
  • Cloves :                               2-3 Nos.
  • Fennel seeds :                               ½ Tsp

Preparation

  • Boil the green peas and keep aside.
  • Knife the onions, tomatoes and coriander leaves.

Ground Paste

  • Combine the grinding ingredients which are cashews, poppy seeds, fennel seeds and shredded coconut.
  • Grind the combined mixture in a grinder with small quantity of water for a ground paste. Set aside.

Method

  • Temper the seasoning ingredients including the fennel seeds, star anise, cloves and cinnamon in hot oil in a pan.
  • Stir in the diced onion and fry for few minutes in the pan.
  • Thereafter, sauté the ginger-garlic paste in the pan.
  • Bring in the tomatoes and cook for some minutes.
  • The tomatoes should melt in the pan.
  • Then empty the ground paste in the pan.
  • Mix the pan contents for 1-2 minutes.
  • Throw in the spice powders which are coriander powder, red chilly powder, turmeric powder and garam masala.
  • Stir the pan contents for 1 minute.
  • Pour 1 cup of water in the pan.
  • Add salt to the pan contents.
  • Cover the pan and put the pan on medium flame for 6-8 minutes.
  • Thereafter, add the cooked peas to the pan.
  • Boil the pan contents.
  • Get the pan off the gas.
  • Garnish with torn coriander leaves.
  • Enjoy ready Kurma with chapati.

advertisement

Search Amazon