curry recipe
white kurma recipe
HEBBARS KITCHEN
CASHEW - 8
firstly, in a small blender take ½ cup coconut, 1 tbsp putani and 8 cashews.
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BACK
FENNEL - 1 TSP
also add 2 chilli, ½ inch cinnamon, 3 pods cardamom, 1 tsp fennel and 1 tbsp poppy seeds.
2
BLEND - SMOOTH PASTE
blend to smooth paste adding ¼ cup water. keep aside.
3
CUMIN - 1 TSP
in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf.
4
ONION - HALF SLICED
also, saute ½ onion and 1 tsp ginger paste until it softens.
5
PEAS - 4 TBSP
further add 1 carrot, 1 potato, 6 beans and 4 tbsp peas.
6
SAUTE - 2 MINUTES
add 1 tsp salt and saute for 2 minutes.
7
WATER - 1/4 CUP
now add ¼ cup water, cover and cook for 5 minutes.
8
WHITE MASALA PASTE
once the vegetables are almost cooked add in the prepared white masala paste
9
TURNS AROMATIC
saute for 2 minutes until the raw flavours disappear.
10
WATER - 1 CUP
add in 1 cup water and mix adjusting consistency as required.
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COOK - 5 MINUTES
cover and boil for 5 minutes making sure the flavours are well absorbed.
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CORIANDER - 2 TBSP
also add 2 tbsp coriander, 2 tbsp lemon juice and mix well.
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READY TO EAT
finally, enjoy white kurma with chapati and idiyappam.
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