Carrot beans capsicum kurma [korma]


Carrot beans capsicum kurma [korma]


Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 4 | Type : Korma, Kurma, curry | Take with : Rice, chapatti, parotta

Ingredients

  • Carrot – 1 [chopped]
  • Beans – 3 [chopped]
  • Capsicum – ½ cup
  • Green chilli – 1 [Slit]
  • Onion – 1 [sliced]
  • Ginger & garlic – 1 tbsp [mashed]
  • Tomato – 1 [chopped]
  • Green cardamom - 2
  • Fennel seeds – ½ tbsp
  • Cinnamon stick – 1
  • Cloves - 2
  • Bay leaves - 1
  • Coriander powder – 1 tbsp
  • Red chilli powder – ¼ tsp
  • Curd – 1 tbsp [fully whisked]
  • Salt to taste
  • Sugar a pinch
  • Oil – 2 tbsp
  • Water as needed

For grinding ingredients

  • Cashew nuts – 10
  • Coconut – 3 tbsp [grated]
  • Put above 2 ingredients in a mixer jar & grind with out then add water & grind well.

Method

  • Heat oil in a pan add cardamom, cloves, bay leaf, cinnamon & fennel seeds.
  • Add onion, ginger and garlic sauté till soft.
  • Add green chilli & tomato sauté till soft.
  • Add carrot, beans, & capsicum sauté well. Then add water sauté till soft.
  • Then add ground mixture (coconut & cashew nut) , red chilli powder, coriander powder mix well & let it boil.
  • Add curd, sugar & salt mix well & cut off heat. Serve hot with chapatti, parotta

Carrot beans curry

Carrot beans curry


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