South Indian Vegetable Kurma

Vegetable Kurma is a perfect side dish for a nice meal and can be paired with rice or pulao or biryani, breads like puris, chapathis, or even with dosa or aappam. It is hard to resist that sweet and creamy flavor of a good vegetable kurma curry.

It is said that the word "kurma" or "korma" is derived from the Persian word ‘Koresh’, which is a sort of Persian mild stew with the use of ghee or clarified butter. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine. The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India.

There are three main bases of korma: North Indian korma with almonds, cashews and yogurt {there are two subgroups of this korma: Mughlai (with reduced milk) and Shahi (with cream)}, korma Kashmir with almonds, cashews, yogurt, milk, and dried fruits, and South Indian kurma (that's how its called, with a "u") with coconut, coconut milk, cashews, poppy seeds, cayenne peppers, and fennel seeds. Today, korma curry along with the korma curry paste has become quite an important part of modern cuisine.

This kurma is a curry made with mixed vegetables, very simple and easy to make, in which steamed vegetables are coated in a coconut-based gravy and flavored with some aromatic ground spices.

A special paste is ground using some flavorful ingredients to make the base for this dish.The use of cashew nuts and poppy seeds not only enhances the taste of the dish but also helps in thickening the the gravy. Whether it is part of an elaborate meal or a takeaway from your favorite restaurant, we all love a good korma curry!

South Indian Vegetable Kurma

Recipe

Ingredients:

• About 3 Cups mixed Vegetables (Potato, peas, carrots, cauliflower)

• 1 Cup Paneer cubes ( optional )

• 2 Tbsp Coconut oil

• 1 Tsp Ghee

• 2 green chillies (more or less, depending on your palate)

• 1/2 - 1 inch Cinnamon stick

• 3 or 4 Cloves

• 2 Cardamon pods

• 1 Bay Leaf

• 4 - 6 cloves garlic (finely chopped or paste)

• 2 inch piece ginger (finely chopped or paste)

• 2 medium sized Onions, finely chopped

• 2 medium Tomatoes, finely chopped

• 1 teaspoon Red chilli powder (adjust to your spice level)

• 1 teaspoon turmeric powder

• 2 teaspoon coriander powder

• 1 teaspoon Garam Masala Powder

• salt to taste

• 1/2 Cup Milk

• 2 - 3 Tbsp Coriander leaves, finely chopped

FOR GROUND MASALA PASTE

• 6 - 8 Whole Cashew nuts

• 1 teaspoon khuskhus – White Poppy Seeds (Dry roast separately before grinding)

• 4 tablespoon fresh grated Coconut

• ¼ cup Yoghurt

• little salt

Steps:

1. First add all the ingredients mentioned in the masala paste and grind to a smooth paste

adding little to no water. Don’t forget to add salt too. Keep aside.

2. While the gravy is cooking, cook the vegetables just until done, without over cooking them,

conserve the liquid to adjust the gravy.

3. In a large pan, heat the oil, ghee and all the whole spices (cinnamon, cloves, cardamom,

and bay leaf).

4. After you get a nice aroma, add in the chopped onions, and saute till they are golden brown.

5. Add in the finely chopped ginger and garlic or ginger garlic paste, till the raw smell is gone.

6. Add it with tomatoes, and saute further, till the tomates are cooked well and oil starts

separating.

7. Add in the chilli powder, haldi/turmeric, garam masala and coriander powders and saute

further.

8. Mix in the cooked vegetables very gently. and just enough vegetable water to adjust the

gravy.

(Don't make it watery). Bring to a nice boil on medium till everything comes together well,

taste to adjust salt and add in half teaspoon of garam masala to adjust flavor if needed.

9. Add in the ground masala paste (the cashews, roasted poppy seeds and the coconut and

yoghurt and little salt) and cook on a low flame till it comes to a slow boil, Adjust the water

if needed.

10. Add in the milk and let it mix in and add the coriander leaves.

11. Switch off the heat and let it rest for 10 minutes.

12. Mix well to combine. Serve hot with puris/chapati/parotta.

NOTES

Dont be tempted to add too much of the cooked vegetable water and make it watery.

• Alternatively, the veggies can be cooked in the gravy too, taking care not to mush up the

vegetables by stirring too much.

• This kurma can also be cooked in an IP as well.

INSTANT POT INSTRUCTIONS

* Set the Instant Pot to Saute mode and heat oil and ghee.

* Add cloves, cardamom, bay leaf and cinnamon stick. Saute for a minute or until aromatic.

* Add in the onions, turmeric and cook for 2-3 minutes. Add in ginger and garlic and sauté for a few

seconds.

* Add the chopped tomatoes and the ground masala paste, and the spice powders.

* Make sure to turn the Saute mode off and mix well deglazing the bottom of the pot.

* Note – It is important to cancel the saute mode so the does not stick to the bottom of the pot. The pot is also hot at this point and the remnant heat is enough to cook the spice paste.

* Add all the remaining vegetables, salt to taste, 1/2 cup of water + 1/2 cup milk and mix well.

* Close the Instant Pot with pressure valve to sealing. Set the Instant Pot to Manual/Pressure Cook for 1 minute.

* Once the cooking cycle is done, immediately quick release the pressure carefully. At this point the

kurma might look watery, but don't worry. It will thicken as it cools. Do not forget to garnish with

coriander/cilantro leaves. Enjoy!!