Tamil Nadu

Hotel style vegetable kurma

Name: Hotel style vegetable kurma
Total time: 45 min
Yield: 5 servings
Cuisine: Tamil
Ingredients: 1 medium cubed potato; 1 large cubed carrot; a handful chopped green beans; 1 cup florets cauliflower; 1/2 cup green peas; 1 medium sliced onion; 1 large chopped tomato; 1 tbsp ginger garlic paste; 3/4 cup fresh grated coconut; 2 tbsp pottukadalai roasted chana dal (roasted split chickpeas); 8 cashews; 1 tsp fennel seeds; 3 green chilli; Whole spices, cinnamon, cloves, cardamom, bay leaf, star anise; 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1/4 tsp turmeric (ground turmeric); 2 tbsp cooking oil (vegetable oil); 1 1/2 tsp salt; 2 cups water; a handful mint leaves; 1 sprig curry leaves; a little chopped coriander leaves (cilantro)

Creamy without cream, thanks to coconut and roasted gram. The parotta has been waiting.

45 minTime

6 gProtein each

mediumSpice

Kurma and korma3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

229kcalsame

6 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato1 medium, cubed

Carrot1 large, cubed

Green beansa handful, chopped

Cauliflower1 cup florets

Green peas½ cup

Onion1 medium, sliced

Tomato1 large, chopped

Ginger garlic paste1 tbsp

Fresh grated coconut¾ cup

Roasted chana dal (roasted split chickpeas)2 tbsp, pottukadalai

Cashews8

Fennel seeds1 tsp

Green chilli3

Whole spicescinnamon, cloves, cardamom, bay leaf, star anise

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)2 tbsp

Salt1½ tsp

Water2 cups

Mint leavesa handful

Curry leaves1 sprig

Coriander leaves (cilantro)a little, chopped

Method

5 steps

1Grind the coconut, roasted gram, cashews, fennel and green chillies with a little water to a very smooth paste.
2Heat the oil, add the whole spices, then the onion. Cook until soft, add ginger garlic paste and the tomato.
3Add chilli powder, coriander powder, turmeric, the vegetables, mint, salt and water. Cover and cook until tender.
4Stir in the coconut paste and simmer gently on low.
5Add curry leaves and coriander, rest for 5 minutes and serve with parotta, chapati, poori or idiyappam.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Hotel style vegetable kurma

Creamy without cream, thanks to coconut and roasted gram. The parotta has been waiting.

45 minTime

6 gProtein each

mediumSpice

Kurma and korma3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

229kcalsame

6 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato1 medium, cubed

Carrot1 large, cubed

Green beansa handful, chopped

Cauliflower1 cup florets

Green peas½ cup

Onion1 medium, sliced

Tomato1 large, chopped

Ginger garlic paste1 tbsp

Fresh grated coconut¾ cup

Roasted chana dal (roasted split chickpeas)2 tbsp, pottukadalai

Cashews8

Fennel seeds1 tsp

Green chilli3

Whole spicescinnamon, cloves, cardamom, bay leaf, star anise

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)2 tbsp

Salt1½ tsp

Water2 cups

Mint leavesa handful

Curry leaves1 sprig

Coriander leaves (cilantro)a little, chopped

Method

5 steps

1Grind the coconut, roasted gram, cashews, fennel and green chillies with a little water to a very smooth paste.
2Heat the oil, add the whole spices, then the onion. Cook until soft, add ginger garlic paste and the tomato.
3Add chilli powder, coriander powder, turmeric, the vegetables, mint, salt and water. Cover and cook until tender.
4Stir in the coconut paste and simmer gently on low.
5Add curry leaves and coriander, rest for 5 minutes and serve with parotta, chapati, poori or idiyappam.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hotel style vegetable kurma

Make it your way

Ingredients

Method

Hotel style vegetable kurma

Make it your way

Ingredients

Method

Make it a meal