HOTEL STYLE VEG KURMA
Whenever I go to Hotel Saravana bhavan there will always be an order of poori & kuruma in our table. Their kuruma taste's absolutely delicious. I have tried many variations at home with different spice combination. Though I found many good recipes I couldn't find one closer to Saravana bhavan's kuruma. But yes this tastes more like that.
I learnt this recipe from my close friend's mom. Her family came to visit her here for couple of months. Guess who enjoyed a lot of well & home cooked meals. She is an amazing cook. She loves to cook, be the best hostess and serve everyone with full heart, There are so many traditional recipes that I can learn from her. I also had carrot puttu for the first time that she made and that is definitely going in my blog soon. Hopefully next :)
Everytime after making this kuruma I wanted to take a picture for the blog, but my husband would insist that we eat this time and he wouldn't mind eating it again tomorrow, in case if I needed pictures that soon. This statement went on for months and I actually sneaked out to get a picture of this before he could stop me one another time :) The point is its hard to wait when the whole house smells wonderful and the stomach is growling !
Preparation time: 15 mins
Cooking time : 30 mins
For Masala Paste:
- Ginger - 1/4 inch
- Garlic - 4 pods
- poppy seeds - 1 tbsp
- cloves - 4
- cinnamon stick - 1/4 inch
- Elachi / cardamom - 1 or 2 pods
- Green chilli - 3 small (adjust to taste)
- shredded coconut - 3 tbsp
Vegetables to pressure cook:
- cauliflower florets - 2 cups
- chopped cabbage - 1 cup
- chopped potato - 1
- Diced carrot -1
Note: As per the instructions given to me, for this recipe to taste good you need to include more cabbage and cauliflower than other vegetable.
- Diced Onion - 1 cup
- chopped tomatoes - 2 or 3
- curd - 1/4 cup
- Red chilli powder - 1/4 tsp
- Ghee - for cooking
- salt - to taste
First pressure cook all chopped veggies until almost mashable (2 to 3 whistles). Next make the masala paste using the mentioned ingredients above by adding a little water.
Mean while in a kadai heat ghee. Once hot, add onions and saute until its turns pink. Now to that add the masala paste. Once the masala is cooked and raw smell is gone, add in chopped tomatoes, salt and red chilli powder. Cover with lid for few minutes until tomatoes are cooked.
Then add in curd and vegetables and on medium heat let it simmer for 15 to 20 minutes. Keep stirring occasionally. The gravy will evaporate all water and ghee will start oozing out. Unlike my other kurma recipe the wait time here is absolutely crucial to get that yummy gravy.
SCROLL BELOW FOR ONE POT VERSION FOR A QUICK MEAL
Ghee is recommended. And yes you need to use a lit bit more than usual. Believe me it is all worth it.
Choice of vegetables is upto you. But i was informed that cauliflower and cabbage are important. But no harm in trying with personal choices.
You can easily multiply masala paste according to the serving size.
Adding red chilli is for color and flavor. You can avoid that or adjust hotness between red chilli and green chilli.
Oh ! I almost forgot. The best part is that we can have it with roti, rice, dosa's and poori.
INSTANT POT / PRESSURE COOKER VERSION
This is one pot version can be made in pressure cooker, Easy dinner under 30 mins :) The coconut masala is the same for both the versions. This will be liquidy so makes it a perfect accomplishment for phulka's and poori.
Please also check notes in youtube description box
Enjoy and Happy cooking.