As a food chef and blogger, I am delighted to share with you this delightful and authentic Malabar cookbook recipe for Veg Kurma. This restaurant-style mixed veg curry is loaded with flavor and is the perfect dish to satisfy your cravings for something spicy and comforting.
Ingredients:
– 1 cup of mixed vegetables (carrots, peas, potatoes, and green beans)
– 1 onion, finely chopped
– 1 tomato, chopped
– 1 green chili, slit
– 1-inch ginger, finely chopped
– 3-4 garlic cloves, minced
– 1/2 cup of coconut milk
– 1/4 cup of cashews, soaked in water for 30 minutes
– 1/2 teaspoon of cumin seeds
– 1-2 bay leaves
– 2-3 cloves
– 1-inch cinnamon stick
– 2-3 cardamom pods
– 1 teaspoon of red chili powder
– 1/2 teaspoon of turmeric powder
– 1 teaspoon of garam masala
– Salt to taste
– 2 tablespoons of oil
– Fresh cilantro for garnish
Instructions:
1. In a blender, grind the soaked cashews into a smooth paste and set aside.
2. Heat oil in a pan or pot and add the cumin seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté until fragrant.
3. Add the finely chopped onions, green chili, ginger, and garlic. Sauté until the onions turn golden brown.
4. Add the chopped tomatoes and cook until they turn soft and pulpy.
5. Add the red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes.
6. Add the mixed vegetables and mix well. Cover and cook until the vegetables are tender.
7. Once the vegetables are cooked, add the cashew paste and coconut milk. Mix well and simmer for a few more minutes.
8. Sprinkle garam masala and garnish with fresh cilantro.
9. Serve the veg kurma hot with rice, roti, or naan. Enjoy!
I hope you enjoy making and savoring this delicious Malabar Veg Kurma as much as I do. Give it a try and let the flavors transport you to the culinary paradise of South India!