Rich Spice-Laden Kurma With Creamy Coconut Rice Recipe

About this recipe

A rich and creamy vegetable kurma paired with fragrant coconut rice, perfect for a nutritious and satisfying dinner.

Ingredients

• 100G Cashews
• 1 kg Basmati Rice
• 1 piece Coconut
• - Frozen Mixed Vegetables
• - Onion
• 250g Ginger
• 250g Garlic
• 250g Green Chilli
• 250g Coriander
• - Coconut Oil
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: To prepare the coconut rice, heat 1 tablespoon of coconut oil in a pan. Add 0.5 teaspoon of cumin seeds and let them splutter.
2. Step 2: Add the grated coconut and sauté for 2-3 minutes until aromatic. Add the soaked basmati rice and 400 milliliters of water. Add a pinch of salt, cover, and cook on a low flame until the rice is fully cooked and fluffy.
3. Step 3: For the vegetable kurma, heat another tablespoon of coconut oil in a deep pan. Add the remaining cumin seeds, followed by chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
4. Step 4: Add the pureed tomato and cook for 2-3 minutes. Mix in the coriander powder, turmeric powder, and garam masala. Cook until the spices release their aroma.
5. Step 5: Grind the soaked cashews into a smooth paste using a blender. Add this paste to the pan along with the chopped vegetables. Stir well and add 100 milliliters of water. Cover and cook for 10-15 minutes until the vegetables are tender.
6. Step 6: Garnish the kurma with chopped coriander leaves and serve hot alongside the coconut rice.