Veg Kurma (Hotel Style)

Step 1

Soak in hot water for 20 to 30 minutes. Later drain and set aside.

Step 2

Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside.

Step 3

Rinse, peel and chop the rest of the vegetables.

Step 4

Add the the ingredients mentioned under 'for kurma paste' in a in a blender or mixer-grinder.

Step 5

Pour ½ cup water or as required and grind to a smooth fine paste. Set aside.

Step 6

Heat oil in a 2-litre pressure cooker or a pan. Add the chopped onions.

Step 7

Stir and sauté until the onions turn translucent or light golden. Add curry leaves and mix.

Step 8

Next add the chopped tomatoes, turmeric powder and red chili powder. Stir and sauté for 2 to 3 minutes.

Step 9

Add the ground kurma paste. Stir and mix well. Sauté stirring often for 6 to 7 minutes on a low to medium flame or until you see the oil releasing from the sides and the paste becoming glossy and thick.

Step 10

Then add fresh curd (yogurt). If you want, you can skip yogurt too.

Step 11

Mix the curd very well with the rest of the masala paste.

Step 12

Add the chopped mix vegetables. Stir and sauté for 1 to 2 minutes.

Step 13

Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Mix well.

Step 14

Season with salt according to your taste preferences.

Step 15

Pressure cook for 2 whistles or for 8 to 9 minutes.

Step 16

When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes.

Step 17

If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium - neither thin nor thick.

Step 18

Add chopped coriander leaves and give a stir.

Step 19

Indian flat breads: Korma tastes great with some soft roti or a chewy naan or a flaky paratha.

Step 20

Indian fry bread: Poori which is the most popular Indian fried bread is again a best choice to have korma.

Step 21

Rice: Plain steamed rice or flavored rice like ghee rice, biryani rice make easy and tasty sides with korma.

Step 22

Dosa: Soft dosa like neer dosa or poha dosa or a lacy, soft appam tastes nice with korma gravy.