Spicy Veg Kurma
A South Asian side dish of carrot, potato and capsicum, seasoned with cumin and garam masala and simmered on the stove. Finish with corriander leaves.
1 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 40 min · 65 min total
- medium
- 1
Heat a tablespoon of oil in a frying pan. Add corriander seeds, peppercorns, cardamom, cinnamon, cloves and red chillies.
- 2
Stir-fry for a few minutes. Add onion, garlic and ginger. Stir-fry till it turns golden brown.
- 3
Add carrots and fry till the carrots are semi-cooked. Grind this prepared masala alongwith a little water and coconut in a mixer. Keep aside.
- 4
Heat 2 tbsps. of oil in a frying pan. Toss in the cumin seeds and allow to splutter. Once they stop spluttering, add carrots and potatoes.
- 5
After 10 minutes add capsicum. Fold in the boiled cauliflower and greenpeas. Cook well till done.
- 6
Add the ground masala and mix well. Fold in some water to form a gravy. Add salt, garam masala powder and turmeric powder.
- 7
Heat till the gravy becomes a little thick. Garnish with corriander leaves. Serve hot with puri or Indian flatbreads(rotis).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
