This is usually served with chappatis in restaurants in South India. It is one of the staples in my home, and can be served with chappatis (my preference) or rice. It is packed with vegetables and is absolutely delicious.
For the kurma:
- Potatoes – 4 cups, peeled and cubed
- Carrots – 2 cups, peeled and cubed
- Shelled or frozen peas – 1 cup
- Beans – 1 cup, chopped. (or frozen beans)
For the masala paste:
- Onion – 1 large, peeled and roughly chopped
- Coconut (grated or cut into pieces) – 3/4 cup
- Vegetable oil – 1 tbsp.
- White poppy seeds – 1 tbsp.
- Cinnamon – 2″ (5cm) piece
- Green cardamom – 5
- Fennel seeds – 1 tbsp.
- Star anise – 1
- Bay leaf – 1
- Green chillies – 2
- Ginger – 2″ (5cm) piece, peeled and roughly chopped
- Garlic flakes – 4
- Mint leaves – 1/2 cup
- Curry leaves – 2 sprigs
- Salt to taste
- Parboil all the vegetables together with the star anise and bay leaf.
- Heat a tsp. of vegetable oil in a big pan.
- Add the dry spices to the oil and sauté for a minute. Now add the onion, garlic, ginger and green chillies and sauté for about 3 minutes. Add the coconut and remove from the heat.
- Add these to a blender, and add 1/2 cup of water to the contents. Purée until fairly smooth.
- Add the blender contents to the parboiled vegetables. Add salt and roughly torn curry leaves.
- Bring the kurma to a boil for about 10 to 15 minutes. Serve hot with chappatis.