Monday, December 15, 2008

Carrot Kurma


4 medium Carrots -- chopped into desired size pieces
1/2 medium Onion -- finely chopped
1 medium Tomato -- cubed
1/2 cup Peas -- I use the frozen kind
1 tsp Ginger-Garlic Paste
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 cup Milk (or Yogurt)
2 tbsp Oil


Microwave the chopped carrots for about 5 minutes in a bowl with water. The water will help the carrots maintain their color and it will make them soft faster.Heat the oil in a pan and add in the chopped onion and ginger-garlic paste. Cook until the raw smell goes away and the onion are translucent.
It is now time to add the tomatoes. Cook the tomato until it turns a light red and add in carrots and peas. If the carrots seem under-cooked, leave them covered in the pan for a little while longer.
Once the peas and carrots are cooked add turmeric, salt, red chilli powder, garam masala powder and mix everything well.
Add in milk and let it come to a boil and reduce. Once you have a gravy like consistency, the kurma is ready.
Serve with rice and/or roti.
Note: If you are using yogurt, mix it with some water to make it a liquid consistency first.


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