This Hotel Style Vegetable Kurma is tasty, authentic and perfect with idli, dosa or appam. It’s made with plenty of veggies, including potatoes and cauliflower that have simmered in a spice-paste.
Some recipes are born out of necessity and this is definitely one of them.
I have a hankering for authentic meals quite often. At times being in US, with below average restaurant food makes me miss the traditional curries that we get in India even more. This mixed vegetable curry comes with dosa or idli in many restaurants and it’s so special, simple and so comforting.
My Vegetable Curry recipe has been in the works for a few months now and while you’ll need bit of fresh produce, the bulk of this recipe relies on pantry staples — spices. Then, with the fresh produce required, most of it is shelf stable for quite a long time — the onions, ginger, garlic, and potatoes.
I knew I wanted to share this recipe as soon as possible for those of you who crave that authentic taste of home.
Meal Prepping Vegetable Kurma
This recipe also happens to be a great candidate for meal prepping, since it stores and reheats exceptionally well. Chop all the veggies and enjoy. Plus, the curry gets more flavorful every day, as the ingredients and flavors meld and intensify in flavor.
Make the Perfect Hotel style Vegetable Kurma
1.One of the most important things to making this kurma is fresh ingredients, coconut, ginger and garlic.
2. Take your time to saute the onion spice mix on medium to low heat very well.
3. Cutting the vegetables small is what gets you that authentic looking kurma and the vegetables soak in flavors really well.
4. Adding a little bit of yogurt helps and good quality garam masala.
- 2 tsp vegetable oil
- 1 tbsp fennel seeds
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 6 cloves
- 1 inch cinnamom
- 3 cardamom
- 1 tbsp poppy seeds
- 2 inches ginger
- 6 cloves garlic
- 8 green chilies (adjust this according to your taste)
- 1 onion
- 2 tomatoes
- ⅓ cup freshly grated coconut or frozen
- ½ cup packed cilantro along with stem
- 1 cup cauliflower cut to small 1 inch and less
- ¾ cup beans, cut to thin slices
- ½ cup peas
- chow chow - cut
- 1 /2 cup carrots, cut
- 2 potatoes, boiled and chopped to small size
- ⅓ cup yogurt
- 1 tsp garam masala
- 1 tsp oil
- 1 tsp mustard seeds
- curry leaves
- To make the masala paste, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the fennel seeds, cumin coriander, cloves, cinnamom, cardamom, poppy seeds, ginger, garlic, green chilies. Once they brown a bit, add onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning golden brown, about 5 minutes. Add the tomatoes, frozen coconut and saute and cook for another 5 minutes. Turn off the heat and add the cilantro. Cool and grind it to a paste. Set aside.
- In a large pot, Add the vegetable, Cook until they are fork-tender, 3 minutes, stirring occasionally. Then add the curry paste along with 3 cups of water and cook, stirring often, for 2 minutes. Simmer for 5 minutes.
- Add the potatoes, and whipped yogurt and garam masala. Bring it to a simmer for a minute. Turn off the heat.
- In a small pan, add oil, mustard and curry leaves, let it splutter and add it to the kurma.
- Serve hot with idli, dosa or aapam.
If you make this hotel style vegetable kurma, tag me on social media at #foodfashionparty. Please share and rate the recipe.
If you looking for other vegetarian curries, here are a few you might be interested:
POTATO PANEER STUFFED JALAPENO CURRY
FRIED CAULIFLOWER POTATO CURRY IN PEANUT SESAME PASTE
NAVRATAN KORMA
