Mix Vegetable Kurma | Veg Kurma

Ingredients 

Potato( small) - 2

Onion - 1

Green chilies - 2

Tomato(big) - 1

Capsicum -1

Beans - 15

Carrot -1

Green Peas- 1 cup

Turmeric Powder - 1/2 Teaspoon

Chili Powder - 1 Teaspoon

Garam masala - 1/2 Teaspoon.

Ginger Garlic paste - 1 Teaspoon.

For grinding...

Grated coconut -1 cup

fennel seeds -1 teaspoon

cashew -2

For Seasoning

Cinnamon- 1 inch

Cloves - 2

Curry Leaves - 10

Method 

Grind coconut with fennel seeds and cashew and keep aside.

Cut the vegetables into small pieces.

Heat oil in a pan and season with cinnamon, cloves, and curry leaves.

Add Onion and green chilies.

When Onion became translucent add the ginger garlic paste, and saute for a while.

Then, add the potato and saute for three minutes.

After that, add the remaining vegetables and saute.

Add enough water and allow the vegetables to cook.

Finally, add the coconut mix and the masala powders. 

Adjust the salt.

Cover the pan and cook for another five minutes in low flame.

Garnish with coriander leaves and serve hot with chapati,roti or parathas.

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Chana Masala - Easy Method | Kondai Kadalai Curry

 

Simple & delicious black chickpeas gravy / chana masala recipe for rice, chapati & poori.

Ingredients

Black chana (Soaked overnight) - 1 cup

Chilli powder - 1 teaspoon

Coriander powder - 1 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves ( chopped) - 1 tablespoon

Salt to taste

For grinding

Tomato - 1

Onion - 1

Green chillies - 2

Ginger - 1/2 inch piece

Garlic - 3 cloves

Grated coconut -3 tablespoon

For seasoning

Oil- 3 teaspoons

Cinnamon - 1 inch

Cloves - 3

Bay leaf - 1

Method

1. Pressure cook soaked chana for 3 to 5 whistles.

2. Grind all the ingredients for grinding with enough water to make a       paste.

3. Heat oil in a pan and season with cinnamon, cloves & bay leaf.

4. Add the ground mixture to the above seasoning and saute till the oil separates.

5. Add the masala powders and saute for 2 minutes

6. Mix the cooked chana with this mixture.

7. Add 1/2 cup water and salt to taste. Cook for 5 mins.

8. Garnish with coriander leaves and serve hot with chapati, poori or rice.