Plain Kurma Without Vegetables

Prepare the coconut paste first. In a small blender, combine the freshly grated coconut, fennel seeds, cashews, one green chilli, and roasted gram. Add about 4 tablespoons of water and grind everything into a very smooth, thick paste. Set this aside. This paste is the heart of the kurma and will give it that creamy, restaurant-style texture.

Heat oil in a heavy-bottomed kadai or pan over medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves, cardamom pods, star anise, and marathi mokku. Let these whole spices sizzle and bloom in the oil for about 30 to 45 seconds until fragrant. This step is crucial as it infuses the oil with deep flavour.

Add the finely chopped onions and slit green chillies to the pan. Sauté on medium heat, stirring occasionally, for about 8 to 10 minutes until the onions turn golden brown. Do not rush this step. Properly caramelised onions form the flavour foundation of a great kurma, so give them the time they need.

Add the ginger garlic paste to the golden onions and mix well. Cook for 2 to 3 minutes on medium heat, stirring continuously, until the raw smell of the ginger and garlic disappears completely and the paste turns slightly golden and aromatic.

Add the finely chopped tomatoes to the pan. Mix everything together and cook on medium heat for about 5 to 6 minutes, stirring occasionally, until the tomatoes break down completely, become mushy, and the oil begins to separate from the masala on the sides of the pan.

Now add the turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well and cook the dry spices into the masala for about 2 minutes on medium heat, stirring continuously so the spices do not burn. The masala should look thick, glossy, and deeply coloured.

Add the freshly ground coconut paste to the masala. Stir well to combine everything thoroughly. Cook the coconut paste into the masala for 3 to 4 minutes on medium-low heat, stirring frequently, until the raw coconut smell is gone and the mixture looks fragrant and well blended.

Pour in 1.5 cups of water and mix well. Bring the kurma to a gentle boil on medium heat. Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 8 to 10 minutes. The kurma will thicken and the flavours will meld together beautifully during this time.

Check the consistency of the kurma. It should be a medium-thick gravy, neither too thick nor too watery. If it is too thick, add a little more warm water and stir. Taste and adjust salt and spice levels at this point according to your preference.

Turn off the heat and garnish the plain kurma generously with freshly chopped coriander leaves. Serve hot alongside soft chapatis, flaky parottas, fluffy idlis, or crispy dosas. This kurma tastes best when served immediately but also keeps well for a few hours at room temperature.