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A typical Maharashtrian style Kurma curry combined with mixed vegetables cooked in a spicy, tangy and nutty flavoured gravy.
Kurma Bhaji is a wonderful, appetizing, flavorful dish from the... Read More..
Gujjara gada koora, Mangal mullangi Kuzhambu, Gajar torkari
Kurma Bhaji is a wonderful, appetizing, flavorful dish from the Maharashtrian cuisine. The typical style of Maharashtrian style Kurma bhaji is an amazing medley of a variety of veggies mixed with aromatic Indian spices. The vegetables are cooked in spicy, tangy and nutty flavoured gravy. Kurma bhaji can be prepared in various variations using different spices. The kurma is also spelled or known as Korma, Qorma, Khurma etc. It is believed to have originated from south Asia or Central Asia. The gravy used for making the kurma curry is generally nut based or coconut based/ coconut milk or yogurt based. It is an excellent side dish that can be served with rice, pulaos, fried rice, roti, chapatti, naan etc.
The Maharashtrian style Kurma bhaji is spicy, tangy, slightly sweet and delicious. It tastes good with bhakri, roti or rice. The vegetables are evenly cut into pieces fried and seasoned with whole garam masala, ginger, garlic, goda masala and coriander powder. This bhaji is extremely flavourful has it has wonderful spicy, tanginess from tomatoes, sweetness from jaggery and fresh coconut and nutty flavour from peanut powder. Kurma bhaji tastes extremely well with roti, chapatti, bhakri or rice. The Maharashtrian special spice mix namely goda masala gives a nice aroma and enhances the taste and flavour of this dish.
Traditionally, the word Korma is derived from the Turkish word and has its roots in the Mughlai cuisine. It is a featured Indian dish which can be traced back to the 16th century and to the Mughal incursions into present day Indian, Pakistani and Bangladeshi cuisines. Classically, korma or kurma is defined as a dish where meat or vegetables are braised with water, stock and yogurt or cream. There are various techniques of making the Kurma. Some of the well known and delicious Korma or Kurma dishes are Chicken korma, Mutton Kurma, Vegetable kurma, Egg kurma, Navrattan Korma and many more. Kurma is an incredible curry that is thick, rich in taste, creamy based sauce or gravy.
Most kurmas are mildly spicy and combined with almonds, cashew nuts, ground nuts, sesame seeds or grated coconut. The Indian Kurma is probably one of the oldest side concocted dishes. Simple to prepare and fast to cook! You just need to take some carrots, potato, beans, green peas etc add some masala and cook them in a spicy gravy. The korma can make use of a technique called bagar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.
There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavours. Bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavouring.
To prepare this aromatic, flavourful and scrumptious Kurma Bhaji, firstly add 2 tbsp of oil in hot pan, add mustard seeds and when they crackle, add cumin seeds, cloves and cinnamon. Add chopped onions, curry leaves, salt to taste, crushed garlic and chopped green chillies.
Fry the onions well till they are slightly golden in colour. Reduce the flame and add pinch of hing, turmeric, red chilli powder, garam masala, goda masala and coriander powder. Mix all the spices well together. Add cauliflower florets, carrot pieces, green peas, potato pieces and sauté for a minute and add water for cooking the vegetables.
Cover the pan with a lid and cook for about 10 minutes on slow flame until the vegetable are soft and tender. Remove the lid and add chopped tomatoes, jaggery, freshly ground coconut and mix gently. Add roasted peanut powder and mix. Finally sprinkle chopped coriander leaves and switch off the flame. Serve with roti, chapatti, bhakris or rice. This also tastes good with pulaos.
Do try this recipe. Kids would love to eat this curry with fried rice, pulaos or poori. Click the link below to watch the making of this appetizing dish:
The flavour of a korma is based on a mixture of spices, especially the taste of freshly roasted and ground spices combined with yogurt or coconut milk. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb or chicken; some kormas combine meat and vegetables such as spinach and turnip.
Kurma Bhaji is a very nutritious, healthy curry, full of vegetables, has amazing flavors and creamy gravy. It can be paired with Indian breads like roti, puri or naan and is equally good served with rice. You may use any vegetables you like but these are the vegetables that are most suited and are easily available everywhere. The flavors are simple but complex.
Jasmina Khedkar Posted on Tue Oct 20 2015
This also goes very well with traditional masala bhat...yummm...thanx for this recipe. I have seen lots of korma recipes but my favourite was the maharashtrian one. However I did not know how to cook it. You made it possible...Thanx heaps..?Reply 0 - Replies
vahuser Posted on Thu Sep 13 2012
Thank you for the recipe. it turned out delicious! keep up the good workReply 0 - Replies
hulkimodo Posted on Sat Sep 15 2012
love your videosReply 0 - Replies