Love making this recipe for my friends.
This particular Emperor’s Kurma is a unique South Indian Fusion preparation. The coconut milk, lemongrass, nutmeg, and mace give this Kurma a special touch in place of yogurt or milk cream.
In India, each state makes Kurma in its unique way. Depending on the region, it is pronounced as Korma or Kurma. During the reign of India’s Persian and Mughal emperors, chefs were commissioned to create extraordinary cuisines with cross-cultural influences.
This recipe offers flexibility in the vegetables used in the dish, making it a versatile mix of gravy or Kurma. The sensual fragrance and aroma will leave a lasting impression.
Every state in India boasts its version of Kurma—from the aromatic, smooth, and exotic coconut flavor of Southern India to the rich, slightly spicy taste of Northern India. Customize this magnificent dish to your taste or craft your own version of Emperor’s Kurma.
Emperor’s Kurma
A unique South Indian Fusion Kurma enriched with coconut milk, lemongrass, nutmeg, and mace, offering a vibrant cross-cultural culinary experience.
Ingredients
- Vegetables:
- 1/2 cup Fresh green peas
- 2 medium carrots, cubed to your preferred size
- 2 cups florets of cauliflower
- 1 cup sweet potato, cubed and sautéed
- 1 1/2 cup tofu or paneer, cubed
- 1 teaspoon fresh ground nutmeg
- 1 tablespoon mace (nutmeg flower nut cover)
- Spice mix for vegetables:
- 2 cloves
- 2 cardamom pods
- 1/2 tablespoon fennel seeds
- 1/2 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon asafoetida powder
- 1/2 tablespoon turmeric powder
- 1 tablespoon cascas white poppy seeds
- Masala for Kurma sauce:
- 2 green chilies
- 2 teaspoons coriander leaves
- 1-inch fresh ginger, grated finely
- 1 cup grated coconut
- 2 teaspoons cascas poppy seeds, soaked in water
- 1 cup coconut milk or cream
- 1 cup raw cashew nuts, soaked in water and blended
- 2 chopped tomatoes
- 1 stalk fresh lemongrass
- 1/2 cup ghee
Instructions
Heat oil and cook the masala for 10 minutes. Add the cooked vegetables, salt, and stir gently.
Grill tofu; for non-vegans, substitute with buffalo cheese, and add to the sauce just before serving.
Use homemade paneer.
Spice Mix:
Blend all the spices into a coarse mix and set aside.
In a pot, heat 2 tablespoons of ghee. Sauté the blended spices, then add the vegetables and cook until half-cooked. Set aside.
Prepare Masala for Korma:
First, blend cashew and coconut cream into a paste and set aside. Next, blend all the masala ingredients and cook them in ghee until smooth and silky.
Add all vegetables and simmer for two minutes. Then, add paneer or tofu cubes, garnish with coriander, and serve hot with rice or roti.
Mix Vegetables with Sauce:
Add the Korma masala sauce to the vegetables, mix gently, and simmer for a few minutes to incorporate all the flavors.
Serve Korma with rice, papadam, salad, lentils, grated coconut, and green peas.
Nutrition
-
350.0 Calories
-
30.0g Carbohydrates
-
10.0mg Cholesterol
-
20.0g Fat
-
5.0g Fiber
-
10.0g Protein
-
300.0mg Sodium
-
0.0g Trans fat
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