Kurma or korma is a popular Indian gravy dish. A mixed vegetable kurma is a gravy cooked in coconut milk with mild spices. The taste of this kurma varies from region to region.
I would like to share a typical Kerala style korma with my readers.This is one curry I make often as kids too love it. And I am happy they are getting their dose of vitamins and carbohydrates.
1. Cauliflower - 3 cups cut into florets (approx 1/2 a medium cauliflower)
Oil - 2 tbsp
2. Carrot - 2 cups pealed and cut into 1 inch pieces
Potato - 2 cups pealed and cut into 1 inch pieces
Water - 2 cups
Kashmiri Chilli Powder - 1 1/4 tsp
Coriander Powder - 1 1/4 tsp
Turmeric Powder - 1/4 tsp
Salt - as required
Frozen Peas - 1 cup
3. Onion - 1 cup finely chopped tightly packed
Ginger Paste - 1 tsp
Garlic Paste - 1 tbsp
Green Chilly - 2 slit into 2
Tomato - 1 cup finely chopped tightly packed
Garam Masala - 1/4 tsp
Pepper - 1/4 tsp
Oil - 2 tbsp
4. Coconut Milk - 3 cups
Cornflour- 1 1/2 tbsp
Water - 1/4 cup
5. Curry Leaves - 2 sprigs, stripped 15 leaves
Separate and remove cauliflower florets from stem. Dip them in lukewarm water with salt and turmeric. Let sit for 5 - 10 minutes. Remove,wash and use.
Cook the carrots and potatoes adding 2 cups water,turmeric, coriander, chilly powder and salt.
When the vegetables are almost cooked add the frozen peas. Cook for 1 minute.Keep aside.
In a pan, heat 2 tbsp oil and saute the cauliflower for approximately 1 1/2 minutes. Keep stirring.
Remove and transfer it to a plate.
In the same pan add 2 tbsp oil. Saute the onion, chilly, ginger garlic paste.
Add in the tomato and saute it.
Tip in the garam masala and pepper powder.
Stir well and add in the cooked vegetables (including the cauliflower). Add the coconut milk.
Season to taste with salt. Turn the heat to very low.
In 1/4 cup cold water, blend the cornflour into a smooth paste and add to the vegetable mixture.
Simmer and cook until the gravy is thick and vegetables tender. Switch off and garnish with curry leaves.
To clean cauliflower from insects you need to completely submerge the florets in salted water with turmeric (approx 1/2 tsp).
If you are using fresh peas cook them separately with salt.