The original recipe is one that I chanced upon on the Arusuvai website and it only had potatoes in it but to make it more nutritious I added in some cauliflower and cannelini beans (which is the closest I could get to the butter beans we get in India). This goes great with Chapathis or some mild pulaos like Kuska. I've used channa instead of cannelini and used other vegetables too instead of cauliflower and have never been disappointed with the taste.
Kurma with Potato, Cauliflower & White Beans
Potatoes - 1 large or 2 medium, boiled, peeled and cubed
Cauliflower - 2 cups, florets
Cannelini Beans - 12 oz can (drained and washed)
Onion - 2 medium, sliced thin and cut into 1 inch pieces
Tomatoes - 1 roma tomato, chopped
G. chillies - 10, sliced vertically
Garam masala - 1/4 tsp (optional)
Turmeric - 1/4 tsp
Salt, to taste
Cinnamon stick - 1 small piece
Mustard seeds - 1/2 tsp
Curry leaves - few
Oil - 1 tsp
Poppy seeds (khasa khasa) - 2 tsp
Aniseed (Sombu) - 1 tsp
Coconut - 2 to 3 tbsp (shredded)
Water - a splash
1. Heat oil, season with mustard seeds, cinnamon stick and curry leaves. Now add the sliced onions and green chillies and saute till they brown.
2. Now add the chopped tomatoes, turmeric, salt and cook till they soften.
3. Add the ground paste, chunks of boiled potato, cauliflower, drained beans, garam masala and add some water to make a gravy .
4. Once it boils, cover and let this simmer for about 20 mins or until the cauliflower is cooked and the gravy thickens.
You may add a few drops of lemon juice after you take it off the stove but we are not big fans of the taste that it imparts so I just skip that step.