Dassana's Veg Recipes· by Dassana Amit★ 4.9 (98)

Veg Kurma Recipe (Hotel Style Vegetable Korma)

Name: Veg Kurma Recipe (Hotel Style Vegetable Korma)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Cuisine: indian
Ingredients: 5 tablespoons desiccated coconut ((unsweetened) or fresh/frozen grated coconut); 12 to 15 cashews (- soaked); 2 teaspoons poppy seeds ((khus khus), optional); ½ tablespoon roasted chana dal ((roasted split & husked bengal gram)); ½ tablespoon coriander seeds; 1 teaspoon fennel seeds; ½ teaspoon cumin seeds; 3 cloves; 2 green cardamoms; 4 to 5 black peppercorns; 1 kapok bud ((marathi moggu), optional); 1 tiny piece of stone flower ((pathar phool), optional); 1 teaspoon green chilies (- chopped or 2 green chillies); 1 to 1.5 teaspoons garlic (- finely chopped or 4 to 5 small to medium-sized garlic); 1.5 teaspoons ginger (- finely chopped or 1 inch ginger); ½ cup water (- for blending or add as required); 1 to 1.25 cups cauliflower florets ((medium sized)); ¾ cup potatoes (- chopped or 1 medium potato - diced); ⅓ cup green peas (fresh or frozen); ¼ cup french beans (or 7 to 8 french beans); ½ cup carrots (- chopped or 1 medium carrot); 2 tablespoons oil (- any neutral oil or coconut oil); ⅓ cup onions (- finely chopped or 1 medium sized onion); ⅓ cup tomatoes (- finely chopped or 1 medium tomato); 7 to 8 curry leaves ((medium to large) or 12 to 15 small sized); ¼ teaspoon turmeric powder; ½ teaspoon red chili powder; 2 tablespoons curd ((yogurt) - optional); 1.25 cups water (- for slightly thin gravy, add 1.5 cups water); salt ( as required)

Nutrition Facts

Per serving · recipe makes 5 · 45m total

Servings

Calories

9% of a 2,000 cal day

176KCAL

Protein

4g7% DV

% DAILY VALUE

Total Fat12g

16%

Saturated4g

21%

Unsaturated8g

—

Total Carbs15g

Fiber4g

14%

Total Sugars4g

—

incl. Added Sugars0g

Starch8g

—

Sodium228mg

10%

% Daily Value is based on a 2,000 calorie day.

A creamy South Indian vegetable curry with mixed vegetables in a rich gravy of cashews, coconut, and yogurt. Mildly spiced and versatile, served with rice or breads.

Ingredients

5 SERVINGS

5 tbspdesiccated coconut — unsweetened, or fresh/frozen grated coconut
12–15cashews — soaked
2 tsppoppy seeds (khus khus) — optional
½ tbsproasted chana dal — husked, split
½ tbspcoriander seeds
1 tspfennel seeds
½ tspcumin seeds
3cloves
2green cardamoms
4–5black peppercorns
1kapok bud (Marathi moggu) — optional
1 piecestone flower (pathar phool) — tiny, optional
1 tspgreen chilies, chopped — or green chillies
1–1½ tspgarlic — small to medium, finely chopped, 4–5
1½ tspginger — finely chopped, 1 inch
½ cupwater
1–1¼ cupscauliflower florets — medium-sized
¾ cuppotatoes — medium, chopped, diced, 1
⅓ cupgreen peas — fresh or frozen
¼ cupfrench beans — 7–8
½ cupcarrots — medium, chopped, 1
2 tbspneutral oil — or coconut oil
⅓ cup⅓ cup onions, finely chopped — or 1 medium-sized onion
⅓ cuptomatoes — medium, finely chopped, 1
7–8medium to large curry leaves — or small sized curry leaves
¼ tspturmeric powder — powdered
½ tspred chili powder
2 tbspcurd (yogurt) — optional
1¼–1½ cupswater
salt — as needed
2–3 tbspchopped coriander leaves (cilantro)

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Dassana's Veg RecipesDassana Amit’s original page

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mainindiancurrygluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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