VEGETABLE kuruma indian dish
Preparation time 15 minutes
Cooking time 15 minutes
Serves 4
INGREDIENTS
1 1/2 cups cottage cheese
2 medium sized tomatoes
1 1/2 cups mixed boiled vegetables
1/4 cup green peas
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala
1 1/2 tsp chilli powder
1 tsp ginger – garlic paste
1 cup milk
3 tbsp fresh cream
3/4 cup chopped onions
2 tbsp oil
1 tbsp butter
Salt to taste
Oil for deep frying
For this we need finely chopped boiled vegetables like carrots, green peas and beans.
Then there is cottage cheese which needs to be fried.
FOR THE GRAVY
For the kuruma curry paste, we require onions, cumin seeds, turmeric powder, chilly powder, salt, fresh cream, butter, ginger garlic paste and tomatoes.
The tomatoes should be boiled, skinned and chopped into small pieces.
Now the vegetables we use for the vegetable korma too should be boiled after they are chopped.
And the cottage cheese must be cut into medium sized cubes and fried until it changes color slightly.
PREPARING THE GRAVY:
For preparing the gravy, take some butter on a pan. considering the fact that we are making ready Vegetable Korma, it is all right to take butter in an good enough quantity.
once the butter melts, we’ll add a few cumin seeds.
After the cumin seeds, take onion paste. after which ginger garlic paste. After well sautéing the ginger garlic paste, we’ll take onions.
Now that the mixture has turned golden brown in shade, we will add the onions.
allow it roast for a while.
There should not be any water element left.
after we sauté the onions properly, we’re going to add in tomatoes.
Tomatoes have been boiled, peeled and chopped into small portions.
Upon including tomatoes, stir properly.
There’s a reason behind making any recipe. If we us the tomato puree uncooked, it has its own taste and smell. Similarly, if we cook the puree before using it, it would have a distinct smell and taste!
Now that the oil has started separating, it’s time to add spices. So let’s add in coriander and cumin seeds powder, a pinch of turmeric and chilly powder to taste.
Now stir well. Turn the gas on a low flame.
Now we’ll add in some milk.
Milk would change the dish in entirety. It’s getting the white color of Korma.
Next we’ll add in the boiled vegetables and fried cottage cheese to the gravy.
Now we add in salt to taste to the gravy. You need to take care that butter too has some salt.
Add some fresh cream to the curry, and use some for garnishing for later use.
Add in chopped green coriander leaves. Coriander leaves too, we can use like cream, some for the curry and some for garnishing.
Let’s take the kuruma in a bowl, and we can garnish it with fresh cream and coriander leaves
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