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Hotel Style Vegetable Kurma for Parotta
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3.67 from 6 votes

Hotel Style Kurma for Parotta

Course Main Dish - Gravies
Cuisine Tamil Nadu
By Cook Method Pressure Cooker
Occasion Holiday Special
By Diet Vegetarian
Dish Type Gravy Side Dishes
Author Srivalli

Ingredients

Whole Spices

  • 4 nos Cloves
  • 2 nos Bay Leaf small
  • 1 Cardamom

For Ground Powder

  • 2 tsp Fried Gram / Pottukadalai
  • 1 tsp Fennel Seeds
  • 1 tsp Coriander Seeds

For the Gravy

  • 1 cup Onions chopped
  • 1 tsp Ginger Garlic Paste
  • 1 cup Tomatoes chopped
  • 1 tsp Red Chilli Powder
  • A pinch Turmeric Powder
  • Salt to taste
  • 1 cup Coconut Milk thick
  • Coriander Leaves
  • 2 cups Mixed Vegetables (Cauliflower, Carrot, Beans and Potato)
  • 2 tsp Cooking Oil

Instructions

  • Grind the ingredients together to make a smooth powder listed under the ground powder.
  • Heat a pressure cooker with oil, add bay leaves, cloves, cardamon, saute well.
  • Then, add chopped onions, ginger garlic paste and saute till it changes colour.
  • Add chopped tomatoes, red chili powder and salt. Let the tomatoes get mushy.
  • Next, add chopped vegetables, combine everything, cover with lid and simmer for 5 mins.
  • Add the powder and mix well. Next, add the thick coconut milk and required water and bring to a boil.
  • Cover with lid and cook for 2 to 3 whistles till the vegetables are cooked. Let the pressure fall down, add chopped coriander leaves.
  • Serve with Parotta.
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