Entree - Vegetarian Kurma

This was a delicious first attempt (even for me!). Even though we did not have the kurma powder, the garam marsala worked well cause it tasted authentic =) Mortar and pestle optional!

Indian Vegetarian Kurma

Ingredients

2 potatoes, cubed

75g okra (halved)

70g carrot, cubed

1 tomato, cubed

400ml water

150ml thick coconut milk / evaporated milk / half-and-half

Vegetable oil

Spices (A)

6 whole cardamoms, lightly smashed

3cm cinnamon stick

1 onion, sliced

2 sprigs curry leaves

Ground ingredients (B)

2 ½ cm ginger

8–9 almonds, blanched

2 red chillies

4 green chillies

6 cloves garlic

3 shallots

(C)

3 tbsp kurma powder / garam Marsala

1 ½ tbsp fennel powder

1/2 tsp ground black pepper

Salt and sugar to taste

Method
Heat oil in a saucepan and fry ingredients (A) until fragrant and onion is soft and golden brown. Add in ground ingredients (B) and (C).

Add potatoes and carrot and fry for 1–2 minutes. Pour in water and cook until potatoes turn soft. Add the okra, and tomato.

Cook for another 3–4 minutes or until okras are just soft. Pour in coconut milk, lower the heat and simmer for 2–3 minutes.

Season to taste.