This is a North Indian style Kurma n goes well with Palak Chapathi.
Serves 4
Category - Breakfast / Lunch / Dinner
Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies
Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste
Once the veggies are pressure cooked, strain the veggies and save the stock.
In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.
Serves 4
Category - Breakfast / Lunch / Dinner
Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies
Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste
Once the veggies are pressure cooked, strain the veggies and save the stock.
In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.
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| North Indian Style Kurma |
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