Sunday, November 29, 2015

Mixed Vegetable Kurma in a Pressure Cooker

Have you heard of the new Amazon Original Series "The Man in the High Castle"? I heard a review of the series on NPR and went straight to Amazon and binge watched it. Pretty well made and very interesting. So if you looking for something to watch this holiday give this a try though you need to have Amazon Prime to watch it.

Now on to the recipe,
There are as many types of kurma as there are combinations of what vegetables go into the kurma. I started with the idea of making potato kurma but ended up with a mixed vegetable kurma. A mixed vegetable kurma made with a variety of vegetables is much more interesting and can be a side for idli or dosai or roti or paratha. The consistency of a kurma can be thick or thin depending on your preference. If making kurma for idli or dosai make it slightly thinner than you would for chapathi or roti.

Saute the ingredients for the spice paste. Now in the pressure cooker add oil and the seasonings.
Add in the chopped mixed vegetables. Add in the spice paste and mix it into the vegetables. Add salt.
Add in enough water, coriander and pressure cook for a whistle.

Mixed Vegetable Kurma with Coconut and Poppy Seeds
Preparation Time: minutes
Cooking Time:10 minutes
  1. 1/4 cup of chopped onions or shallots
  2. 1/4 cup of chopped tomatoes
  3. 4 cups of mixed vegetables cut into 1 inch cubes - Potatoes, carrots, beans and 1/2 cup fresh or frozen peas
  4. seasonings - cumin and fennel seeds about 1/4 tsp each
  5. salt to taste
  6. 2 -3 tsp of oil
  7. For the Paste
  8. 1/2 cup of red onion or shallots chopped
  9. 4 garlic cloves chopped
  10. 1 inch piece of ginger
  11. 1/2 tbsp of poppy seeds
  12. 4 tbsp of fresh or frozen grated coconut
  13. 4-6 red or green chilies
  14. handful of chopped coriander leaves

    Make the spice paste
  1. First let's get the paste ready. In a saute pan heat a tsp oil and add the onion and chilies and saute till the onions start to turn brown.
  2. Add in the ginger and garlic and saute for a minute more.
  3. Add in the poppy seeds and coconut and saute for a minute more.
  4. Let cool and add a couple of tbsp of water and blend to a fairly smooth paste and set it aside.
  5. Make the Kurma
  6. In a pressure pan add the rest of the 2 tsp of oil. When hot add the seasonings and let it saute for 1/2 a minute. Add in the onions and when translucent add the tomatoes and saute till they become bushy.
  7. Add in the chopped vegetables and saute for 3-4 minutes.
  8. Add in the spice paste and saute for a couple of minutes. Add salt. Now add about 2 cups of water or more. Let come to a boil. Add the coriander leaves.
  9. Close the lid and cook for 6-8 minutes on medium heat or for 1 whistle whichever comes first.
  10. Serve with flat breads or idli or dosai.

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1 comment:

  1. I also cook a kuruma in a similar method in pressure cooker. This looks delicious.


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