About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, June 26, 2012

CHICK PEAS KURMA

CHICK PEAS KURMA


300gm chick peas,soaked overnight and boiled until cooked,drain save the water

4 potatoes,cut into small cubes

2 carrot,remove skin and cut into cubes

2 tomato,cut into cubes

60gm kurma powder.mix with a little water and made into a paste.

500ml chick peas stock

500ml coconut milk

20gm chopped pudina leafs

20gm chopped coriander leafs

Salt to taste

A bit of sugar to taste.

For tempering

(A)

3-4 tbsp oil

1 big onion,finely sliced

2-3 green chili,sliced

2 stick cinnamon stick

2 star anise

2 stalk kari leaves

(B)

2 tbsp ginger paste

2 tbsp garlic paste

1. Heat oil and add in A and fry until fragrant and when the onion turn light brown add in B and fry

until the raw smell disappear. Add in the kurma paste and a little oil if needed. Fry until the oil rise.

2. Add in the rest of the ingredients and cook until the vegetables are cooked. Serve with chapati or bread.
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