Friday, March 13, 2015

Mixed Veg Korma | Vegetable Kurma Recipe : Karnataka Style Mixed Veg Sagu Recipe


This one is one of the simplest kurma recipe ever. This doesn't call for the cinnamon, clove and other garam masala spices. It's very unique and tastes awesome. Do try it and let me know.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6



Ingredients: 
Mixed vegetables : 3 cups (cut into strips or cubes), refer notes
Salt: As needed
Turmeric: 2 big pinches, divided use
Water: To boil the vegetables
Tomatoes: 2-3 nos
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1 tsp
Onion: 2 tbsp, finely chopped, optional
Curry leaves: 4-6 nos, torn
Red chili powder: 1/2 tsp, or to taste
Kitchen king masala: 1 tsp
Milk: 1/4 cup

For the spice paste:
Cashew nuts: 2 tbsp, refer notes
Poppy seeds | gasgase: 2 tsp
Sesame seeds | yellu | til : 2 tsp
Cilantro: 1/4 cup (use it with the stem)
Green chili: 2 nos
Grated coconut: 2 tbsp
Onion: 1 small or 1/4th cup, roughly chopped
Ginger: 1/2 inch
Garlic: 1 large clove or 3-4 small ones



Method:

Soak the cashew nuts and poppy seeds in water for 30-45 mins.
Add about 1 cup of water, salt and a pinch of turmeric to the chopped vegetables. Boil the vegetables until they are cooked and yet firm.

Make a smooth paste of poppy seeds, cashew nuts and sesame seeds.
To that paste, add grated coconut, green chili, coriander leaves, onion, ginger and garlic. Add little water and make a smooth spice paste.

Heat oil in a wok or sauce pan. When oil is hot, throw in the mustard seeds and cumin seeds.
When seeds crackle, add the curry leaves and finely chopped onion. Saute till the onion becomes translucent and cooked.
To the same pan, add the spice paste and a pinch of turmeric. Cook the spice paste on a low-medium heat for 5 mins. This is to ensure that the spices are properly cooked and there is no raw smell. Keep stirring as the spice paste thickens very fast and can burn easily.
Meantime, make a puree out of the tomatoes. You could blanch the tomatoes, if needed. I normally do not blanch it for this recipe.
When the spices are cooked, throw in the red chili powder and mix.
Add the tomato puree and cook further for 3-4 mins. Ensure the tomatoes are properly cooked.
To this, add the boiled vegetables along with the water. Adjust the salt. Add kitchen king masala and milk.

Boil the kurma for another 7-10 mins until the spices are well blended with the vegetables.
Serve the kurma hot with roti, poori, chapathi or rice.



Notes:
The vegetables that I normally use are green beans (French beans), carrots, potato, chayote squash, and green peas or any other legumes.
Instead of cashew nuts, you could use almond meal or putani/daliya (roasted channa dal).
I have an another vegetable saagu recipe here.