A yummy Indian gravy that is had with a paratha, a shallow fried Indian bread. You can also have the kurma with either rice or dosas!
To make the kurma, get the following ingredients in one place:
- 2 tbsp oil or ghee
- Small piece of laung, tej patta, dalchini
- 1 onion (paste)
- 1 cup half-boiled veggies (carrot, beans, potato, peas, any of your choice)
- 2 tbsp cashew, 1 tbsp khuskhus, ¼ coconut, 1 tbsp saunf or fennel, 1 green chilly – grind all these into a paste
- A pinch turmeric powder
- Coriander (for garnishing)
Lets start making the kurma!
- Take oil in a pan. When hot, add laung, tej patta and dalchini.
- Add and sauté the onion paste.
- Add the vegetables. Saute for a minute or two.
- Add turmeric powder and then the coconut paste. Fry well for a few minutes.
- Add salt. Garnish with coriander.
Simple step to make a paratha look layers..Laccha paratha!
- Once you roll the round chappati, cut it into strips.
- Apply ghee and a little wheat flour on each layer and place on top of one another. Do not press. Place the last strip upside down, so that the ghee touches the second last layer.
- Make it stand vertical, press it a bit and roll it, in a way that the lacchas or layers are seen
- Roll it into a circle again. Do not press hard while rolling as this will stick the layers.
- Roast like a normal paratha.
- Once you take it off the pan, push and press from all sides so that the layers are seen!
It’s simple, can be stored, and exquisitely rich! Guests will be left dazzled as to how such a chef-like curry could be made by you! This basic curry acts as the base of making the actual curry. Find the white curry recipes in the links provided below.
To make the basic white curry, gather the following ingredients:
- 2-3 onions
- 3 tbsp oil
- 2 tsp Ginger Garlic Green chilly paste
- 1 bayleaf
- 3-4 tbsp magaz (watermelon seeds, white)
- 3-4 tbsp cashewnuts
- 2 tsp garam masala powder (available at Indian stores)
- 1 tsp sugar
- 75 gms khoa (a dairy product)
- 2 tsp kasoori methi (available at Indian stores)
- 1 tsp white pepper powder
- 50 ml fresh cream
The basic curry that we are going to make can be stored in the fridge for almost a week. Lets start!
- Boil onions in a pan for around 5 mins, else sprinkle water on the onions, microwave for a minute, and boil again. Strain the water. Grind to make a paste.
- Boil cashew and magaz, strain the water, and grind both to make a paste.
- Heat oil in a pan, add bayleaf and ginger garlic green chilly paste. Sprinkle a little water and fry for 2 minutes.
- Add the onion paste. Fry for 5 minutes.
- Add the cashew magaz paste. Fry for another 5 minutes.
- Mash the khoa with fingers and add it to the pan. Add all the remaining ingredients, sauté well and switch off the gas.
This is the basic white gravy that can be stored.
To make the thai curry, gather the following ingredients:
- 1 onion (finely chopped)
- 1 baby corn (chopped into cubes)
- 1 cup carrot, beans, peas (half boiled)
- ¼ capsicum (chopped into cubes)
- 4-5 florets cauliflower (optional)
- 8-10 spinach leaves (do not cut)
- 1-2 tbsp thai curry paste (green or red)
- 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
- Black pepper
- 1 tsp corn flour
Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.
- 1 tsp brown sugar
- 1 slice pineapple (cut into cubes) (optional)
- 2 tbsp oil
- 1 cup rice (cooked)
Lets make the thai curry:
- Take oil in a kadai. Fry the onions to pink.
- Add thai curry paste and fry well.
- Add all the veggies, including the spinach leaves. Sauté well.
- Add the coconut milk mix. Keep stirring till the curry thickens.
- Add the pineapple and brown sugar. Stir.
- Your thai curry is ready.
- To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
- What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!
Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!
Thai curry paste:
- 4-5 green chillies,
- 1 tbsp dhania (dry coriander seeds) (unbroken)
- ½ tsp jeera (cumin seeds)
- 1 pod garlic
- 1 tsp brown sugar
- ½ tsp pepper corns
- Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
- To make the red thai curry paste, use red chillies, but only after boiling and cooling it!