Restaurant Style Veg Kurma|South Indian veg kurma

Restaurant style veg kurma is an Indian curry that has a creamy cashew and poppy seeds paste acts as a natural thickener to the gravy and coconut, coriander gravy coated in a streamed vegetables flavored with aromatic spices. Veg Korma serves with naan, streamed rice or lachha paratha. Restaurant style veg kurma is a gravy based recipe and its gravy differs in different regions. People in South India prefer a coconut based gravy and people in North India prefer to have curd based gravy. So here I present how to make Restaurant Style Vegetable Korma as coconut based gravy.

Other new year recipes are as follow:

New Year special| halwai jaisa gajar ka halwa|traditional Indian sweet

Restaurant Style Punjabi Aloo Dum

Desi dhaba style kadai paneer

RESTAURANT STYLE VEG KURMA

Recipe card for restaurant style veg kurma recipe:

RESTAURANT STYLE VEG KURMA

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: SOUTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For smooth paste

5 tablespoon desiccated coconut or fresh coconut

12 to 15 cashews — blanched

2 teaspoon poppy seeds (khus khus) — optional

½ tablespoon coriander seeds

1 (1-inch) piece ginger root, roughly chopped

1 green chilli

2 tablespoon coriander leaves

For cooking veggies

1 medium waxy potato, peeled and diced

1 cup frozen peas and carrot mix

1 cup chopped fresh green beans

1 cup chopped cauliflower

Making veg korma

1–2 tablespoon vegetable oil or ghee

1 Bay leaf

1 cinnamon stick

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 teaspoons curry leaves

1 large onion, finely chopped

2 small tomatoes, finely chopped

2 green chillies slit

1 ginger paste

1/2 cup boiled milk

Spices

1 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon garam masala powder

1/2 teaspoon coriander powder

1/8 teaspoon ground cardamom powder

PREPARATION

To make a smooth paste

1. Soak 12 to 15 cashews and almonds in warm water for 20 to 30 minutes and soak khus khus or poppy seeds in warm water for 15 minutes.
2. Add coconut, khus khus or poppy seeds and cashew nuts, coriander leaves, green chilli and ginger to make a paste in grinder jar.
3. Add little water and grind to make a smooth fine paste and keep it aside.

For cooking veggies

1. Rinse and chopped all the veggies.
2. Add all the veggies in pressure cooker and pressure cook for 2 whistles. You can also boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes.Read more..