Kerela Paratha With Veg Kurma Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour, 1 tsp sugar and 1 tsp salt. Add 1 tbs warm milk and 2 tbs oil/ghee. Gradually add about 1/2 cup warm water and mix to form a soft, slightly sticky dough. Knead vigorously for 8–10 minutes until smooth and elastic. Add small splashes of water/oil if needed. Cover with a damp cloth and rest for 30–45 minutes.

Portion and roll

Divide rested dough into 6 equal balls (makes about 6 parathas). Lightly coat work surface with extra flour. Take one ball, flatten and roll into a thin circle about 8–9 inches in diameter (use minimal flour). Brush surface with melted ghee (about 1/2–1 tbs).

Create layers

From one edge, fold or pleat the disc into tight pleats like a paper fan (or roll into a long log and coil into a spiral). If using the spiral method, roll the spiral gently into a flat round about 6–7 inches. Press and flatten gently with fingertips, then roll lightly to 7–8 inches maintaining some visible layers. Repeat for remaining balls.

Cook parathas

Heat a heavy skillet or griddle over medium-high heat. Add a little oil or ghee. Place one paratha on the hot pan; cook 1–2 minutes until bubbles/shafts of browning appear. Flip and cook other side 1 minute, then press edges with spatula and add a few drops of ghee; cook until both sides have golden brown crisp spots and layers puff slightly (about 1 more minute per side). Keep cooked parathas warm in a cloth-lined container. Repeat for all parathas.

Finish

Stack parathas and separate gently with a fork or your fingers to open layers. Serve hot with veg kurma.

Toast dry ingredients: In a small skillet over medium heat, dry-toast 1 tsp coriander seeds and 1/2 tsp cumin seeds until fragrant (1–2 minutes). Add 1/2 cup grated coconut and 3 tbs cashews; toast, stirring, until coconut and cashews are golden (2–3 minutes). If using poppy seeds or fenugreek seeds, add and toast briefly. Cool slightly.

Grind to paste: Transfer toasted mix to a blender. Add 1 green chili (adjust to taste) and 2 tbs water. Blend to a smooth paste, adding a little more water only as needed to obtain a spoonable paste (about 2–3 tbs). Set aside.

Prepare vegetables

Peel and dice potatoes and carrot into bite-size pieces. Chop cauliflower into small florets. If using frozen peas, keep ready. Chop tomato and slice onion. Mince garlic and grate ginger. Slit green chilies.

Temper spices

In a heavy skillet or saucepan, heat 2 tbs vegetable oil over medium heat. Add 1/2 tsp mustard seeds; when they crackle, add 8 curry leaves and sauté briefly. Add sliced onion and sauté 3–4 minutes until translucent and beginning to brown.

Build the curry base

Add grated ginger (1 tsp), minced garlic (2 cloves) and slit green chilies; sauté 30 seconds. Add chopped tomato and cook 2–3 minutes until softened. Stir in turmeric (1/2 tsp), red chili powder (1/2 tsp), coriander powder (1 tsp) and 1 tsp salt; cook 1 minute to bloom the spices.

Cook vegetables

Add diced potatoes, carrot, cauliflower florets and beans/peas. Stir to coat with spices. Add 1/2 cup water, cover and simmer over medium-low heat for 8–10 minutes until vegetables are tender but not mushy. Stir occasionally and add a splash more water if needed.

Add kurma paste and coconut milk

Stir in the roasted coconut-cumin paste (about 3/4 cup) and mix well so it coats the vegetables. Pour in 1 cup thick coconut milk and gently combine. Simmer uncovered on low heat for 4–6 minutes until sauce is creamy and slightly reduced. Taste and adjust salt and spice; add 1/2 tsp garam masala and green coriander-mint paste (optional) and stir for 1 minute.

Finish

Turn off heat and add 2 tbs chopped fresh cilantro. Cover for 2 minutes to let flavors meld. If gravy is too thick, add a tablespoon or two of water to reach desired consistency. Serve hot alongside Kerala paratha.