HOW TO MAKE RESTAURANT STYL VEGETABLE KURMA

RESTAURANT STYL VEGETABLE KURMA

Hi friends!!!  In this post, i have shared anout how to prepare Restaurant styl vegetable kurma.  As restaurant they will add ,milk to kurma which is the key ingredient to get that taste.  I got this recipe form my Neighbor as she is working in restaurant she knows some tricks which they were followings.  So i tried this recipe at my kitchen yesterday realy it was loved by everyone in my home.  My 3 year old  son won't eat vegetables but i fed him chappati with this vegetable kurma.  To my surprise, he really liked that taste and he ate the vegetables too.

So, I thought to share this recipe with you all.  Do try this vegetable kurma and share your feedback with us.  I hope you all will like this recipe.  We can serve this vegetable kurma with roti, idly and Idiyappam.  Have a great day everyone.

I have included my you tube video for clear instructions.

INGREDIENTS :

Bayleaf - 2

Cloves  - 2

Cinnamon - 1 inch (small pice)

Fennel seeds - 1tspn

Onion - 2

Potato - 2

Beans - 100 gram

Carrot - 2

Beetroot - 1

Califlower - 100grams

Tomato - 2

Sugar - 1tspn

Turmeric  powder - 1/4tspn

Chilli powder - 1/2tspn

Garammasala - 1/2tspn

Coriander powder  -  1/2tsp

Salt - As per taste

Ginger garlic paste - 2tspn

Water - As required

Green chilli - 3

Roasted chana dal gram - 

Milk - 100ml

Grated coconut - 1 cup

Cashew - 15 pices

METHODS:

1.  Heat a pan with oil.  Now add bay leaf, cloves, cinnomon, fennel seeds and saute till it turns aromatic.

2.  Add slliced onion and cook until it turns golden brown cololur.  Also add ginger garlic paste and cook till the raw smell gone.

3.  Now add the vegetables slliced for kurma.  Keep the flame in medium flame and cook till lthe vegetables become soft.

4.  To give little sour taste to kurma add 1 medium sized tomato and saute well for a minute.

5.  Add turmeric powder, garammasala, Chilli powder. Coriander powder and salt.  Which gives spiciness and good aroma to kurma.

6.  Once the vegetable and masalas cooked, add water to requried consistency.  Close the lid and cok for 5 minutes in low flame.

7.  Meanwhile, prepare Coconut paste.  In a mixie jar add grated coconut, fennel seeds, cashew green chille and roasted channa dal.  Grind it to fine paste.

8.  Now add the coconut paste to kurma and stir well.  Finally add milk to kurma and turn off the flame.

9.  Restaurant styl vegetable kurma is ready to be served.