A wealthy, creamy Indian curry that mixes candy carrots, crunchy cashews, and protein-packed paneer. This vegetarian dish brings collectively recent greens and heat spices in a coconut-based gravy that is excellent for each on a regular basis meals and particular events.
Carrot Cashew Kurma is my go-to recipe once I wish to impress dinner visitors with out spending hours within the kitchen. The pure sweetness of carrots pairs superbly with creamy cashews, whereas mushrooms add an earthy taste. I discovered this recipe from my grandmother, and I’ve tweaked it only a bit to make it much more scrumptious.
Concerning the Recipe
This recipe stands out as a result of it makes use of each floor carrots and chopped carrots, creating layers of taste. The cashews make the gravy wealthy and creamy, whereas paneer provides protein. It’s not your typical kurma – the addition of oyster mushrooms provides it a novel twist that even non-vegetarians love.
Why You’ll Love This Recipe
You’ll love how the completely different textures come collectively – comfortable paneer, tender mushrooms, and the silky gravy. It’s not too spicy, making it excellent for household meals. The recipe is forgiving – in case you don’t have all of the components, you possibly can nonetheless make a tasty dish. Plus, it’s a good way to get children to eat their greens.
Carrot Cashew Kurma
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Cooking Ideas
– Soak cashews in scorching water for quarter-hour earlier than grinding
– Don’t overcook the mushrooms – they need to be tender however not mushy
– Preserve stirring the bottom paste whereas frying to stop burning
– Add water progressively to get your most well-liked gravy consistency
Serving and Storing Solutions
Serves 4-6 folks. Complete prep and cooking time: 45 minutes. Serve scorching with naan, roti, or rice. Leftovers hold effectively within the fridge for as much as 2 days. Reheat gently, including a splash of water if wanted.
Carrot Cashew Kurma
A wealthy, creamy Indian curry that mixes candy carrots, crunchy cashews, and protein-packed paneer. This vegetarian dish brings collectively recent greens and heat spices in a coconut-based gravy that is excellent for each on a regular basis meals and particular events.
Substances
- 1/2 cup Cooked Peas
- 3/4 cup Carrots (diced and cooked)
- 1 cup Paneer (diced items)
- 1/2 tsp Pav Bhaji Masala Powder
- 2 packets Oyster Mushrooms
- 1/2 cup Onions (chopped)
- Salt – as required
- 1/2 cup Tomato paste
- 1 tbsp Recent Cream (for topping)
- 1 tbsp Coriander Leaves (chopped)
- 1 tsp Kasoori Methi
- 1 tbsp Dhania Powder
- 1/2 tsp Garam Masala Powder
Grind Collectively
- 1/4 cup Grated Recent Coconut
- 10 Cashewnuts
- 1/2 cup Grated Carrots (fried in butter)
- 7 Purple Chillies
Directions
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Deep fry paneer cubes in medium scorching oil until golden.
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Put it in heat water to which little turmeric powder is added. This helps the paneer to turn into comfortable.
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Wash, wipe and cube mushrooms into 1 inch items.
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Warmth oil in a kadai, add onions and fry for jiffy.
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Add chopped mushrooms and stir until it turns into comfortable.
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Add each masala powders, dhania powder, tomato paste and stir effectively.
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Combine floor paste, salt, sugar and fry until good scent comes out.
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Pour simply sufficient water together with cooked peas and carrots.
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Boil for jiffy.
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Add paneer cubes, boil for a minute and take away from fireplace.
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Garnish with washed and chopped kasoori methi, coriander leaves.
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High it with recent cream and serve scorching.
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Often Requested Questions
Can I make this recipe with out paneer?
Sure. You may substitute paneer with tofu or further mushrooms. The gravy is so flavorful that it really works effectively with many protein choices.
How spicy is that this kurma?
The spice stage is average. You may modify the variety of purple chilies used within the floor paste to fit your style.
Can I put together this dish prematurely for a celebration?
You may put together the bottom paste and cook dinner the greens forward of time. Mix and warmth every thing simply earlier than serving for the perfect style and texture.
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