With life getting so hectic, cooking has taken a back seat. I do a lot of meal prepping for myself and for the family, I settle down with meals that are really easy to cook. I am trying to update some 30 minute meals on this blog and hopefully will try to update my old posts with the tag so that I can feature it on my sidebar for easy review, InShaAllah. There’s a lot of polishing to be done on my old posts, I will slowly work on that part and try to update all the categories and tags by the end of this year. I am hoping I will be able to look into those by slowing down on my blogging. Let’s see… 🙂
Meanwhile, bringing you one of the best easy fix curries I have made… There was this blog called Chef El Dente that I had started following with the cooking bug had bit me. Unfortunately, the blog is defunct now. She has some amazing recipes on her blog, but my favorite has to be her quick fix kurma. Every Gulf home will surely have a couple of packs of frozen vegetables in their freezer. You get them on offer all the time and they make a good vegetable pulao (yes! I use them in mine!) or quick stir fry for filling sandwiches whenever needed. When I saw that she has used them in her kurma, I was way beyond excited. I don’t know how many times this has got cooked in my kitchen, after adjusting it to our taste. The recipe is super simple, yet rich in its own way, since it does involve some grinding. But once that grinding is done, the curry comes together in no time. If you have some frozen chapathis or even the frozen parathas, your dinner is set! Or simply you could pair it with some jeera pulao and it makes an amazing meal. Off to the recipe…
Vegetable Kurma | Cheat Version!
- 3/4 cup frozen vegetables
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 small tomato pureed
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri chilli powder
- 1/4 tsp garam masala powder
- 1 tsp Kasuri methi
- Salt to taste
- FOR GRINDING:
- 1 small onion
- 1 green chilli
- 2 cashews soaked in warm water for 10 minutes
- 1 tbsp yogurt
- 1 tbsp grated coconut
- Soak the frozen vegetables in hot water for 10 minutes or till completely thawed. Drain and set aside.
- Grind the ingredients under "for grinding" into a smooth paste.
- Heat ghee in a saucepan. Splutter the cumin seeds. Briefly fry the ginger garlic paste.
- Add the ground paste and saute till raw smell is gone.
- Add the tomato paste and spice powders and cook for a few minutes.
- Add in the thawed vegetables and around half cup of water. Bring it to a boil.
- Add salt and keep on simmer for around 5 minutes or till the sauce thickens.
- Add crushed kasuri methi over it and mix. Serve hot with chapathis or paratha.