Home VegetarianCurries and GraviesKurma Potato, Carrot and Beetroot Kurma

Potato, Carrot and Beetroot Kurma

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Published under: Kurma

Potato – 4, medium sized
Carrot – 2, large
Beet Root – 1, small
Tomatoes – 2, medium sized
Onions – 2, chopped
Green Chillies – 3 to 4, slit
Cloves – 3
Cinnamon Stick – 1/2 inch piece
Bay Leaves – 1
Ginger-Garlic Paste – 1 tblsp
Cumin Seed Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Dry Chilli Powder – as per taste
Yogurt – 2 tblsp
Milk – 1/4 cup
Coriander Leaves – few
Mint Leaves – few

1. First cook the peeled and chopped potatoes, carrot and beetroot in a pressure cooker.
2. Heat oil in a kadai and add bay leaves, cloves and cinnamon stick.
3. Saute for 2 mins and add ginger-garlic paste.
4. Now add onions, green chillies and saute until the onions turn light pink color.
5. Now add cooked vegetables and tomates.
6. Cook until the oil releases.
7. Add the curd, milk, salt, tumeric powder, dry red chilli powder, cumin seed powder, coriander powder and mix well.
8. Cook for 2-3 mins.
9. And finally add chopped coriander and mint leaves.
10. Serve hot.

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