Aug 24, 2010

Vegetables coconut Kurma - தேங்காபால் குருமா


Ingredients:
  • Onion 3
  • Potato 2
  • Carrot 2
  • Beans chopped 1/2 cup
  • Peas 1/2 cup
  • Panner cubes 1/2 cup
  • Coconut milk 1 1/2 cup
  • Corriander powder 2 tbs
  • Turmeric powder 1 tsp
  • Poppy Seeds 2 tsp
  • Roasted Peanut 6 count
  • Salt
  • Red chilli Powder 1 tbs
  • Cumin Powder 1 tbs
  • Curry Powder 1/2 tbs
  • Curry Leaves 5
  • Chopped coriander leaves.
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
Method:
  • Finely Chop the onions and clean and cut all the vegetables.
  • Heat the pan and add 1 tbs of oil and the cubed panner and fry till it becomes golden brown on all sides.
  • Soak the Poppy seeds in warm water for 10 mins and then drain the water.
  • Grind the soaked poppy seeds and roasted peanut into fine smooth paste.
  • Heat the Kadai and add 2 tbs oil and do the seasoning with mustard and cumin seeds.
  • Add the chopped onion and fry till it becomes soft and golden brown.
  • Add all the vegetables except paneer and curry leaves and fry well.
  • Add the salt and turmeric powder and fry until the vegetables becomes soft or until its half cooked.
  • Add all the masala powders and fry till it raw smell leaves.
  • Add the poppy seed and the peanut paste and fry for few minutes on a medium flame and then add 1/2 cup of water and let it boil for 5 mins or until the oil gets collected on top.
  • This gravy will be thick since we have not added much water, so keep stirring frequently.
  • Add the fried paneer and mix well.
  • Keep the flame on medium and then add the coconut milk and loosen the gravy.
  • Bring it to boil for only few minutes say 2-3 minutes on medium flame.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice or paratha or chapathi.

1 comment:

swetha said...

Madam, I tried this per your instruction. Really awesome. You should post more madam.