Spicy Veg Kurma Recipe

Name: Spicy Veg Kurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, diced; 1 large potato, diced; 1 large capsicum, diced; 1 medium cauliflower, washed, chopped and boiled in the water for 5 minutes; 200 g boiled green peas; 1 teaspoon cumin seed (jeera); 1 teaspoon garam masala powder; salt; 3 tablespoons oil; water, as required; 2 -3 sprigs fresh coriander leaves, washed and chopped; 1 medium carrot, washed, peeled and finely chopped; 1 medium onion, finely chopped; 4 garlic cloves; 12 inch piece gingerroot, chopped; 4 teaspoons coriander seeds; 1 teaspoon black peppercorns; 1 inch cinnamon stick; 6 cloves; 4 red chilies; ¼ cup shredded coconut

Servings: persons

1 large carrot, diced
1 large potato, diced
1 large capsicum, diced
1 medium cauliflower, washed, chopped and boiled in the water for 5 minutes
200 g boiled green peas
1 teaspoon cumin seed (jeera)
1 teaspoon garam masala powder
salt
3 tablespoons oil
water, as required
2 -3 sprigs fresh coriander leaves, washed and chopped
1 medium carrot, washed, peeled and finely chopped
1 medium onion, finely chopped
4 garlic cloves
12 inch piece gingerroot, chopped
4 teaspoons coriander seeds
1 teaspoon black peppercorns
1 inch cinnamon stick
6 cloves
4 red chilies
¼ cup shredded coconut

1
Heat a tablespoon of oil in a frying pan.
2
Add corriander seeds, peppercorns, cardamom, cinnamon, cloves and red chillies.
3
Stir-fry for a few minutes.
4
Add onion, garlic and ginger.
5
Stir-fry till it turns golden brown.
6
Add carrots and fry till the carrots are semi-cooked.
7
Grind this prepared masala alongwith a little water and coconut in a mixer.
8
Keep aside.
9
Heat 2 tbsps.
10
of oil in a frying pan.
11
Toss in the cumin seeds and allow to splutter.
12
Once they stop spluttering, add carrots and potatoes.
13
After 10 minutes add capsicum.
14
Fold in the boiled cauliflower and greenpeas.
15
Cook well till done.
16
Add the ground masala and mix well.
17
Fold in some water to form a gravy.
18
Add salt, garam masala powder and turmeric powder.
19
Heat till the gravy becomes a little thick.
20
Garnish with corriander leaves.
21
Serve hot with puri or Indian flatbreads(rotis).
22
Enjoy!

646

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 large carrot, diced, 1 large potato, diced, 1 large capsicum, diced, 1 medium cauliflower, washed, chopped and boiled in the water for 5 minutes, and more.

Yes, Spicy Veg Kurma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Veg Kurma

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