Spicy tasty is hosting a fortune-cooking contest. They matched different Zodiac signs with different food items. I selected Leo, which is my Dad, My Husb, brother and nieces sign. Yes, so many people under Leo…
This recipe is so versatile, can be prepared with vegetables or non- veg. I am bringing both versions together in my single post.
I choose Lamb White kurma .One of my mom signature dish; she prepares for special occasion, when we have birthdays at home, guests, etc…
The Non- Veg version is entering the fortune- cooking contest.
My Vegetarian visitor/blog friends, you can enjoy with potato and peas white kurma!
The recipe for Ghee/Coconut rice, you can check it out in my older post.
Vegetarian white Kurma with poatato and peas
Let is start with Vegetarian version.
Ingredients:
Potatoes: 2 medium Cut into medium size
Frozen peas: ¼ cup
Onion: 1 big- diced
Curry leaves: few
Cilantro: to garnish
Water: 1 ½ to 2 cup
Salt: per ur taste
Masala to be grind:
Coconut: 1 cup grated
Green Chilis: 5 num or more or less
Cashew nuts: 10 count
Poppy seeds/Khus khus: 1 tbsp (soaked in warm water for 15 min with cashew)
Cinnamon stick: small piece
Cloves: 2
Onion: ½ onion fried with little oil and cool it
Ginger: little piece (1/2 inch)
Garlic: 3 cloves
Fennel seeds: 1 tsp
Grind everything from the list no need of roasting
Tempering:
Cloves: 2
Green cardamon: 1 crushed
Cinnamom stick: ½ inch
Oil: 1 or 2 tsp
Note: The whole Kurma can be prepared in Pressure cooker for quicker version!
Instruction
Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion , curry leaves and fry until translucent!
Add the potatoes and ground masala paste, pour 1 ½ to 2 cup of water adjust the salt. Close the lid and leave only one whistle, once the pressure has been released, now add the peas, cilantro and adjust the kurma if u want thinner.
But should be little thick so I taste creamy and good…
Cloves: 2
Green cardamon: 1 crushed
Cinnamon stick: ½ inch
Oil: 1 or 2 tsp
Note: The whole Kurma can be prepared in Pressure cooker for quicker version!
Instruction
Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion, curry leaves and fry until translucent!
Add the cooked lamb and ground masala paste, pour 1 to 1 ½ to cup of water + Meat cooking water adjust the salt. Close the lid and leave only one or two whistles, once the pressure has been released adjust the kurma, garnish with cilantro leaves.
Note & Variations: You can add potatoes too or even substitute the lamb to chicken but doesn't need to be cooked for longer time, as the chicken cooks faster in pot too...
Serve with Ghee rice, this ghee rice looks little different by color because I added one tomato to give a little red color.
This recipe is so versatile, can be prepared with vegetables or non- veg. I am bringing both versions together in my single post.
I choose Lamb White kurma .One of my mom signature dish; she prepares for special occasion, when we have birthdays at home, guests, etc…
The Non- Veg version is entering the fortune- cooking contest.
My Vegetarian visitor/blog friends, you can enjoy with potato and peas white kurma!
The recipe for Ghee/Coconut rice, you can check it out in my older post.
Vegetarian white Kurma with poatato and peas
Let is start with Vegetarian version.
Ingredients:
Potatoes: 2 medium Cut into medium size
Frozen peas: ¼ cup
Onion: 1 big- diced
Curry leaves: few
Cilantro: to garnish
Water: 1 ½ to 2 cup
Salt: per ur taste
Masala to be grind:
Coconut: 1 cup grated
Green Chilis: 5 num or more or less
Cashew nuts: 10 count
Poppy seeds/Khus khus: 1 tbsp (soaked in warm water for 15 min with cashew)
Cinnamon stick: small piece
Cloves: 2
Onion: ½ onion fried with little oil and cool it
Ginger: little piece (1/2 inch)
Garlic: 3 cloves
Fennel seeds: 1 tsp
Grind everything from the list no need of roasting
Tempering:
Cloves: 2
Green cardamon: 1 crushed
Cinnamom stick: ½ inch
Oil: 1 or 2 tsp
Note: The whole Kurma can be prepared in Pressure cooker for quicker version!
Instruction
Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion , curry leaves and fry until translucent!
Add the potatoes and ground masala paste, pour 1 ½ to 2 cup of water adjust the salt. Close the lid and leave only one whistle, once the pressure has been released, now add the peas, cilantro and adjust the kurma if u want thinner.
But should be little thick so I taste creamy and good…
**************************************
The recipe for Lamb white Kurma is entering the Fortune cooking contest
Pretty much the same ingredients but procedure little different…
Ingredient
Lamb meat: 1 lb
Green chilis: 5 nunb
Ginger-garlic paste: 1 tsp
Turmeric: a pinch
Salt: a little
Grind the chilis and ging-garlic, wash the lamb and mix the spice , turmeric and little salt (usually, I add salt once the meat is done- otherwise it takes a long time to cook). Add ½ cup of water and cook in pressure cooker. After 7 to 8 whistles switch off and check if it is done. It depends about ur meat freshness…
Masala to be grind:
Coconut: 1 cup grated
Green Chilis: 5 num or more or less
Cashew nuts: 10 count
Poppy seeds/Khus khus: 1 tbsp (soaked in warm water for 15 min with cashew)
Cinnamon stick: small piece
Cloves: 2
Onion: ½ onion fried with little oil and cool it
Ginger: little piece (1/2 inch)
Garlic: 3 cloves
Fennel seeds: 1 tsp
Tempering:
Cloves: 2
Green cardamon: 1 crushed
Cinnamon stick: ½ inch
Oil: 1 or 2 tsp
Note: The whole Kurma can be prepared in Pressure cooker for quicker version!
Instruction
Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion, curry leaves and fry until translucent!
Add the cooked lamb and ground masala paste, pour 1 to 1 ½ to cup of water + Meat cooking water adjust the salt. Close the lid and leave only one or two whistles, once the pressure has been released adjust the kurma, garnish with cilantro leaves.
Note & Variations: You can add potatoes too or even substitute the lamb to chicken but doesn't need to be cooked for longer time, as the chicken cooks faster in pot too...
Serve with Ghee rice, this ghee rice looks little different by color because I added one tomato to give a little red color.
White lamb Kurma with Ghee rice
The recipe for Ghee/Coconut rice, u can check it out in my older post.
Hope you enjoyed my both versions and I wish everyone a Happy Long weekend!
Hope you enjoyed my both versions and I wish everyone a Happy Long weekend!
Comments
Meeso Glad u like it, lamb kurma is absolutely delicious with the combo of Ghee rice :)
thanks for the veggie version of white gravy kurma.
Mitr. Bay: i kept in mind my Vegeterian blog friends too :) The veg is really good !
My daughter too is leo
Thanks for visiting my blog.And I am in Pris only....
Cham I was just leaving a message here and you sent a commet, this is why you always make my day, and also I was updating the post and yours a Yummy Blog too. I have bookmarked so many to try out. Like this one I just love this kurma and will cook this and let you know how it came out
The gravy looks delicious ..Thanks for the veggie version :))
White Kurma looks yum, will try, bookmarked!:)
U r such a sweet person to receive comments n always waiting for u
nice recipie.....
vandana Thanks
Uma: I just kept a veg version for my regular veg blogger like You Uma, it taste perfect with veg.
Suma: Chicken cooking time should be less, and the taste is same too :)
Homecooked : Thank u , very creamy and party dish
Happycook: Another leo...
Sireesha: Great to know that u r from Paris...
Swati: Got to try u will love it
Sukanya.Ram:Thank u
Medhaa: You always make my day too... Thank u 4 such a nice words, i will keep up
Arundathi,Sra,Purnima,Notye: Thank u
Indosungod:Goat works well too :)
Sagari, Sowmya,Subha:Thank u girls
Seena: oh no more non-veg recipes in ur blog?
Swati Sugar craft: thank u and welcome back
Asha: Till now no clashing...
Laavanya,Ranji, Sireesha: Thank u guys
Shashree: it was a long weekend, i woke up late ...