Quick Kurma

Quick and flavourful kurma with very minimal effort ideal for lunch box and weekday dinners. Tastes very good with roti and variety rice. My preferred combo choice is with steamed rice and vathal kuzhambu! Yummy!!

Quick kurma with mushroom and white chana

Ingredients

2 cup mixed vegetables/ mushroom/ paneer/ boiled legumes

1/2 medium sized onion (finely chopped)

1/4 ts turmeric powder, 3 ts sambar powder

1/2 ts garam masala (optional)

1 green chilli (slit)
1 ts mustard seed, 1/2 ts urad dal

Few curry leaves and coriander leaves

1 tbs kasuri methi

3 tbs oil

Salt as per need

To grind

1 ts fennel seed

1 ts cumin seed

3 red chillies

2 garlic

1/2 medium sized onion (chopped)

1 medium sized tomato (chopped)

1/4 cup grated coconut/ 6 cashews

Preparation

Grind the ingredients mentioned above into a very smooth paste, with very little water.

If preparing the kurma with soaked legumes, pressure cook them separately for required number of whistles, drain them and can proceed to the next steps in the same cooker. Reserve the drained water for the gravy. 

Heat oil in the pressure cooker. Season with mustard seed and urad dal and allow them to splutter. Then add chopped onion, green chilli, curry leaves and turmeric powder to the hot oil. Give a quick toss. Add the ground paste, masala powders and needed salt. Mix everything evenly. No sautéing or frying of the ground masala is needed. Immediately, can add your choice of vegetables/ cooked legumes. Add quarter cup of water. Close the cooker lid and allow one whistle in high flame. Then reduce the flame to the lowest and cook in simmer for the next 10 minutes. Switch off the flame. Open the lid after all pressure is released by itself. Finally add chopped coriander leaves and crushed kasuri methi.