Potato Kurma/ Potatoes in Curd Gravy

This is one of my favorite curry with parotas.........
Ingredients:

• 2 potatoes(boiled,peeled, cubed)
• 1 cup yogurt
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. dhania powder
• 1/8 tsp. turmeric powder
• 1/4 tsp. garam masala
• a pinch of asafoetida
• 2springs curry leaves
• 1 tbsp.ginger garlic paste
• 2 green chillies(slitted)
• 1 tomato(diced)
• 1 tsp. cumin, mustard seeds each
• 2 tbsp. oil
• coriander leaves for garnishing

Method:

• Mash 3-4 pieces of boiled potatoes to fine paste and keep it aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add green chillies, tomato, ginger garlic paste, asafoetida, curry leaves and fry till the raw smell of ginger garlic paste is gone. Then add turmeric powder, coriander powder, garam masala, red chili powder and 1/4th cup of water and fry for about 3mins., then add beaten curd and fry for 5 minutes till the curd is will mixed with masalas, stir continuously after adding curd. Then add boiled potato pieces, mashed potato paste, 1/2cup of water, cover and cook on medium high heat for about 10min., or till the gravy is thick, then garnish with coriander leaves and serve it with rice or roti.....

Cauliflower Kurma

This Kurma will go well with rice and roti...........this is one of my personal favorite. I even enjoy this Kurma with Idli too...

Ingredients:

• 2tsp.cashews(soaked for 15min.), 2tsp.coconut(shredded),1onion(finely chopped), 2tomatoes(diced), 1/2tsp.ginger garlic paste, 1medium sized Cauliflower(cut into bite size florets), 2tsp.red chilli powder, 1/2tsp. coriander powder, 1/4tsp.garam masala, 1/4tsp.turmeric, salt to taste, 2tsp.oil, 1tsp.jeera, 2cloves, 2bay leaves, 2''cinnamon piece, 1spring curry leaves, coriander leaves for garnishing.

Method:

• Grind coconut and cashew to fine paste and keep it aside. Heat oil in a pan, once it's hot add jeera, cloves, bay leaves, cinnamon once they start to spread the aroma add chopped onion and fry till they are translucent, then add ginger garlic paste, curry leaves and fry for a min. then add tomatoes, turmeric powder, red chilli powder, salt,coriander powder, cover and cook until the tomatoes are totally pulped up. Add cauliflower and fry for 2min., then add the ground masala paste, mix well, add about 1cup of water, cover and cook until the cauliflower is cooked(it takes appx.4-5min.). Don't cook for a long time or else the cauliflower will become too soft and soggy. Once the cauliflower is cooked and the gravy reaches the desired consistency, add garam masala, mix well (I like to have saucy consistency), remove from the heat and garnish with coriander leaves and serve it with steamed rice or roti.

Navratan Kurma

Vegetable Kurma

Ingredients

3/4 cup each of chopped beans, carrots, potatoes and cauliflower,1 small onion sliced,2tbs.oil,Salt to taste,1/2 tsp. red chilli powder, Coriander leaves for garnishing.

Gravy:

Blend the following into a very smooth paste: 1/2cup shredded coconut, 1 small onion, 3 flakes garlic, 1'' piece of ginger, 3tbsp curd, 1/2 tsp poppy seeds,1tsp coriander powder, 3 green chillies, 1'' Cinnamon stick, 2cardamom,3 cloves,1 tbsp cashew nuts.

cook the vegetables and set aside. Heat the oil and fry the sliced onion until they are translucent, Now add the blended masala and fry till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes, more the masala fries, the better the dish will taste.When the masala is fried well, add the cooked vegetables, red chilli powder, salt and some water and put it back on the stove and cook it until the gravy is thick enough. Remove from heat and garnish with coriander leaves. Serve hot with roti or steamed rice....................