A rich and aromatic vegetable curry from Goa, featuring a creamy coconut base infused with a unique blend of roasted spices. This mildly tangy and flavorful kurma is perfect for pairing with steamed rice or warm pav.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
287cal
5gprotein
29gcarbs
19g
Ingredients
150 g potato (peeled and cubed)
150 g carrots (peeled and cubed)
100 g green beans (trimmed and chopped)
100 g green peas (fresh or frozen)
1 cup fresh coconut (grated)
1 medium onion (roughly chopped, for masala paste)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Creamy, perfectly spiced Goan vegetable kurma with soft chapatis. A gut-friendly comfort food!
This goan dish is perfect for dinner. With 499.57 calories and 13.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp tamarind paste (or a small marble-sized ball of tamarind soaked in water)
1.5 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
0.5 tsp black peppercorns
4 pcs cloves
1 inch piece cinnamon stick
1 tsp poppy seeds (also known as Khus Khus)
3 tbsp coconut oil
0.5 tsp turmeric powder
1.25 tsp salt (or to taste)
2 cups water (divided for grinding and gravy)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Roast the Spices
Place a small, heavy-bottomed pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, and poppy seeds.
Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant and slightly darker. Be careful not to burn them.
Remove the spices from the pan and let them cool completely.
2
Grind the Coconut Masala
In a high-speed blender, combine the cooled roasted spices, fresh grated coconut, roughly chopped onion, ginger, garlic, green chillies, and tamarind paste.
Add about 1/2 cup of water to help with grinding.
Blend until you have a very smooth, thick paste. Scrape down the sides as needed to ensure everything is well combined. Set aside.
3
Sauté Aromatics and Vegetables
Heat the coconut oil in a large pot or kadai over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the cubed potatoes and carrots. Sauté for 4-5 minutes.
Add the green beans and green peas. Continue to sauté for another 2-3 minutes.
4
Simmer the Kurma
Add the ground coconut masala paste to the pot with the vegetables. Stir well and cook for 5-6 minutes, until the raw aroma of the masala disappears and you see oil beginning to separate at the edges.
Stir in the turmeric powder and salt.
Pour in the remaining 1.5 cups of water. Mix everything well to combine.
Bring the curry to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 10-12 minutes, or until the vegetables are tender and cooked through.
Avoid boiling the curry vigorously after adding the coconut paste to prevent it from splitting.
5
Final Touches and Serving
Once the vegetables are cooked, check the seasoning and adjust the salt if necessary.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the kurma rest for 5 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, Goan pav, or chapatis.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
