Navratna Kurma
March 6, 2019
: 4
: 20 min
: 40 min
: 1 hr
: Easy
This recipe is famous in South Indian cuisine blended with fresh vegetables, spices, coconut milk along with additional ingredients to give texture to the recipe.Serves as sides for Pooris, Rotis and Pulao Varieties
Ingredients
- Bay leaf – 1
- Cinnamon - 1
- Cloves - 2
- Cardamom - 2
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Cashews - 3 tsp
- ( Soaked in milk 1/4 cup for 10 minutes )
- Onions finely chopped -1
- Tomatoes chopped - 2
- Green chilies sliced - 3
- Mint leaves few
- Ginger garlic paste - 2 tsp
- Coriander leaves few
- Curry leaves few
- Turmeric powder - 1 tsp
- Red chili powder- 2 tsp
- Coriander powder - 2 tsp
- Biryani Masala powder - 2 tsp (optional )
- Coconut milk -1/2 cup
- Potatoes chopped - 1
- Carrots chopped - 1
- Green Beans chopped - 1/4 cup
- Fresh Peas -1/4 cup
- Beets chopped - 1
- Garam masala -1tsp
- Salt.
- Oil
Directions
- Step 1 First step Wash all the vegetables keep aside.
- Step 2 Take a pressure cooker add oil 2 tsp then add Bay leaf, cinnamon, cardamom, cloves, cumin seeds, fennel seeds fry for few minutes them add green chilies, mint leaves, coriander leaves, curry leaves along with onions.
- Step 3 Fry for 2 minutes add ginger garlic paste and tomatoes along with little salt.
- Step 4 Cook until the raw smell of the g.g leaves and Tomatoes are cooked well.
- Step 5 At this point add turmeric powder, red chilli powder, coriander powder, along with vegetables stir for 2 minutes then add 1 cup of water close the lid pressure cook the vegetables by 2 whistles.
- Step 6 At this stage grind the soaked cashew in milk to smooth consistency.
- Step 7 Allow the pressure cooker to cool then remove the lid keep the flame in medium add the cashew paste and coconut milk cook for 5 minutes sprinkle little Biryani powder or Garam masala to the gravy.
- Step 8 Finally the kurma should be in slightly thick consistency
- Step 9 Serve with Poori or Rotis.