Kurma is another version of an Indian spicy tasting curry I prepare among the many other types of curries we have at home. These days you can find ready made kurma paste or powder in which the spices are already incorporated and sold at many convenient stores. I do at times use the pre-prepared kurma paste because it does give an advantage of saving time, all the more eliminating the need of blending or processing the spices. Having said that, I wanted to explore in creating my own combination of spices for a preference of a different kind of flavour and that's what I did for this recipe. For a non-vegetarian kurma curry, you can use any type of meat and the best among the rest will be chicken or lamb. Though Kurma is a perfect match with steamed basmati rice, bread slices can be an option of enjoying this delicious curry.
Ingredients
Ingredients
To blend/process (for a smooth paste)
1 inch ginger
2 tbsp dessicated coconut
1 tbsp kas-kas/poppy seeds
3 pieces buah pala/nutmeg
300g (abt 2 potatoes) - remove skin and cubed
100g (1 small bunch) long beans - cut into 1 inch length
4 green baby brinjals - cut into 2 to 4 pieces depending on the size
Others
1 tbsp plain chilly powder
1 tsp turmeric/kunyit powder
100ml yoghurt
1 onion - sliced thinly
1 lemon grass - bruised
1 lemon grass - bruised
Coriander leaves - chopped
4 tbsp oil
salt to taste
Method:
When oil is heated, saute the onions for about 2-3 mins.
Add in the blended ingredients and stir until the oil starts to float.
Put in the chilly, lemon grass and turmeric powder.
Continue to fry for another 2-3mins.
Add potatoes, brinjals, salt and 1/2 litre of water.
Stir to combine all ingredients and continue to simmer to soften the veges.
Put in beans and simmer for another 4-5 mins.
When the curry is heated through, off the heat.
Stir in yoghurt and coriander leaves into the curry.
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very simple vegetarian curry...
ReplyDeleteI love nutty taste of poppy seeds and do use in some of my meat gravies.good idea to use in vegetables,too.
ReplyDeleteI love kurma, and this sounds like a beautiful rendition. I've never made kurma at home and need to try this.
ReplyDeleteI love the color tumeric gives everything--what a great-looking vegetable dish!
ReplyDeleteI love the sauce sound Looks thick and flavorful,,,YuM :)
ReplyDeleteRidwan
Eggplant and potatoes do make a great pairing in this curry dish. Also, great to find a curry recipe with poppy seeds-this is the first I have seen of it. This dish has such a myriad of flavors, I am sure it is very satisfying. Also the hue is very eye catching. Great post!
ReplyDeleteI love that you expose me to so many new dishes! This is another lovely one...and by making it from scratch, it allows me to find most of the ingredients :)
ReplyDeleteVegetables and spicy curry? YUM! It looks amazing!
ReplyDeletevegi i love vegi but not with curry hehe :)
ReplyDeletehi nave, kurma is my favorite with beryani rice. simjply delicious especially chicken.. i prefer curry for lamb (masak merah). also like lots of potatoes. have yet to try add baby brinjals and beans as in your newly innovated kurma ala nava. ha ha. sounds yummy. have a nice day
ReplyDeletecan go with roti canai...ehehheh
ReplyDeleteInteresting, never heard of this variety of curry before. I wonder how it taste like. =)
ReplyDeleteThank you so much for all the sharing and comments everyone. Appreciate each one of it.
ReplyDeleteThis looks fantastic, I love kormas!
ReplyDeleteI love the vegetables in this curry. Looks delicious!
ReplyDeleteI loved that no coconut cream is used in this. I might try to make this for my meatless meal day. :)
ReplyDeleteThis calls for an extra plate of rice:D
ReplyDeleteit looks easy and very delicious, I can see myself making it for dinner
ReplyDeletemust be nice with rice
ReplyDelete