Cashew Kurma Recipe (Cashew Vegetable Kurma)
Cashew vegetable kurma is a rich and creamy South Indian curry made with mixed vegetables and a smooth cashew based masala. Vegetables like potatoes, carrots, cauliflower, beetroot, broccoli and paneer are cooked in a creamy cashew gravy.
Equipment
Pressure cooker
Blender
Ingredients
For Pressure Cooking (vegetables)
- 1 medium Beetroot peeled and chopped
- 1 medium Carrot peeled chopped
- 1 cup Cauliflower cut into florets
- ½ cup Broccoli cut into florets
- 1 medium Potato peeled and cubed
- 1 cup Water
- 1 teaspoon Salt
For Base Masala (To boil and grind)
- 50 grams Cashews
- 1 large Onion peeled and sliced
- 2 medium Tomatoes chopped
- 1 cup Water
For Kurma
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 100 grams Paneer cubed
- 1 teaspoon Salt to taste
For Garnishing
- ¼ cup Coriander leaves
Instructions
- Take all the veggies in a pressure cooker, add salt and water. Cover the pressure cooker and cook for 2 whistle. Turn off the heat and let the steam escape by itself.. Or you can cook it in a pot, cover with water and cook until done.
- Now lets make the masala. Take cashews, onions and tomatoes in a sauce pan, cover with water and cook for 10 mins. Now turn off the heat and let it cool down. Take it in a blender and grind this to a smooth paste.
- Now in a pan, heat ghee, add cumin seeds and let them sizzle. Add in the ground masala and cook till thickens and oil separates from it. Add in salt, turmeric, garam masala and chilli powder. Mix well.
- Now Add in the cooked veggies along with the cooking water and mix well. Simmer for 5 minutes.
- Finally sprinkle over coriander leaves. Mix well and serve.
Nutrition
Nutrition Facts
Cashew Kurma Recipe (Cashew Vegetable Kurma)
Serving Size
1 servings
Amount per Serving
Calories
320
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
36
mg
12
%
Sodium
1274
mg
55
%
Potassium
870
mg
25
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
10
g
20
%
Vitamin A
3811
IU
76
%
Vitamin C
47
mg
57
%
Calcium
185
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.