Cooking web notes

               This is a wonderful kurma I found in Prema’s Cook book blog!  I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta.. 

Ingredients:

To Temper:

To grind:

Method:

1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
2. Grind the ingredients under the table “To grind”  to a  smooth paste.
3. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
4. After the cumin splutters,add curry leaves .
5. Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
6. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
7. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
8. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
9. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
10. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!

              I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!

Note: