Every household has its own version of kuruma/Korma. This is version of mine which is easy to make even on those busy mornings to pair with hot Appam/Idiappam/Puri.
I have used just 3 vegetables other than onion , you could also add cauliflower, baby corn, beans, mushroom according to the availability. And when I say Masala Kurma ,don’t get me wrong , usually such kurma’s have garlic, green chilli,cashews or some extra stuffs added with coconut, but this has just fennel seed and this is just mildly spiced yet flavorful ! 🙂
This is a One Pot One Stove recipe, you could use a pressure cooker( it makes it quick and easy) or even a heavy bottom pan. Let’s see how to make this easy Veg Masala Kurma.
Vegetable Masala Kurma: Serves 2-3
To pressure cook:
- Potato – 1 big, cut into small cubes
- Carrot – 1 big , cut into cubes
- Fresh green Peas/frozen green peas – a handful/ 1/4 cup
- Ginger – 1/2″crushed
- Green chilli – 1-2 , diagonally cut
- Onion – 1 medium, chopped( not fine)
- Turmeric powder – 1/4 tsp
- Coriander Powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Garam masala * -1/4 tsp
- Cinnamon stick – 1/2″ piece
- cardamom – seeds from 2-3 pods
- cloves – 3-4 no
- water -1 cup
- salt – as required
- Coconut oil – 1 tbsp
To grind into a paste:
- Coconut grated – 1/2 cup
- fennel seed/powder – 1/4 tsp
- water – 1/4 cup or less or / 4-5 tbsp
- curry leaves – 1 spring
- coriander leaves – 1 spring
- Take together grated coconut , fennel seed/powder and 1/4 cup water in a mixer bowl and grind into a fine paste.
- Heat a pressure cooker, add oil and let it heat up. Once the oil is hot add the cinnamon, clove, cardamom and crushed ginger , curry leaves saute for few seconds.
- Add the chopped onion and saute until translucent, add a pinch for salt to fasten the process.
- Once the onions are no longer raw( no need to brown them), bring down the flame to low ,add turmeric powder, followed by coriander powder , saute for 10 sec, garam masala , saute that too for 10 sec, and finally red chilli powder and give a good mix.
- Add the vegetables and combine everything well to coat with spices. Add required salt, and water to cook the vegetables
- Stir everything well, cover the pressure cooker and cook for 3-4 whistles or until done.
- open the pressure cooker once the pressure releases, Bring it back to the flame and let it boil well for 1-2 minute, that’s when you add the coconut paste and switch off.( Do not let it boil/cook further).
- Sprinkle the chopped coriander leaves on top and serve hot!
- Use garam masala only if thats homemade, else chuck it 😉 store bought masala will fail to give a distinct flavor !
- For fennel powder, just grind 3-4 tbsp them into fine powder in a mixer and store in an airtight container.
- Adjust the water consistency after pressure cooking the vegetables, if you feel more water is there just open cook and reduce some water before adding the coconut paste
- Do not add more than mentioned Coriander powder.
- If you want to have more gravy, add required quantity of water and give a good boil, after which add the coconut paste
- The coconut paste should be thick and not runny. Add little water to make it a paste.