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
- 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.
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