Malai Kurma

Malai Kurma Recipe - Vegetarian Food from Singapore

Region / culture: Singapore | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Malai Kurma is a rich and creamy Indian dish that is perfect for special occasions or when you want to treat yourself to something indulgent. Made with malai (thick top milk) and a blend of aromatic spices, this dish is sure to impress your taste buds.

History

Malai Kurma has its origins in the Indian state of Tamil Nadu, where it is a popular dish served at weddings and other festive occasions. The dish is known for its creamy texture and rich flavor, making it a favorite among both locals and visitors.

Ingredients

2 cups of malai (thick top cream of milk)
2 onions, finely chopped
1 tomato, finely chopped
10 flakes of garlic
1-inch piece of peeled ginger
5 green chillies
1 tbsp of finely chopped coriander leaves
10-12 cashew nuts
0.25 tsp of turmeric powder
salt to taste
3 tsp of ghee

How to prepare

Prepare a smooth paste by combining ginger and garlic.
Crush the cashew nuts into small pieces.
In a pan, heat ghee and fry the crushed cashew nuts. Remove and set aside.
Add the chopped onions to the pan and fry for 2 minutes.
Next, add the ground paste, salt, green chillies, and turmeric powder.
Add tomatoes and cook until the oil separates from the gravy.
Stir in the cream and continue cooking.
Simmer for 2 minutes.
Garnish with chopped coriander and fried cashew nuts.
Serve hot with roti or naan.

Variations

Add vegetables like peas, carrots, or potatoes for a more nutritious version.
Use coconut milk instead of malai for a dairy-free option.

Cooking Tips & Tricks

Make sure to fry the cashew nuts until they are golden brown to bring out their nutty flavor.

- Adjust the amount of green chillies according to your spice preference.

- Use fresh malai for the best results.

Serving Suggestions

Malai Kurma is best served hot with roti or naan, along with a side of rice and salad.

Cooking Techniques

Make sure to cook the onions and tomatoes until they are soft and fragrant to enhance the flavor of the dish.

- Simmer the curry on low heat to allow the flavors to meld together.

Ingredient Substitutions

You can use regular milk instead of malai if you prefer a lighter version of the dish.

- Substitute cashew nuts with almonds or pistachios for a different flavor profile.

Make Ahead Tips

You can prepare the curry ahead of time and reheat it before serving for a quick and easy meal.

Presentation Ideas

Garnish the dish with fresh coriander leaves and a drizzle of cream for an elegant presentation.

Pairing Recommendations

Malai Kurma pairs well with a side of jeera rice or pulao, along with some pickles and papad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Malai Kurma contains approximately 300 calories.

Carbohydrates

Malai Kurma is a rich source of carbohydrates, with each serving containing approximately 25 grams.

Fats

This dish is high in fats, with each serving containing around 15 grams.

Proteins

Malai Kurma is a good source of proteins, with each serving providing about 8 grams.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, iron, and calcium.

Alergens

This dish contains nuts and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Malai Kurma is a rich and creamy dish that is high in carbohydrates and fats, making it a satisfying and indulgent meal.

Summary

Malai Kurma is a delicious and indulgent Indian dish that is perfect for special occasions or when you want to treat yourself to something rich and creamy. With its blend of aromatic spices and creamy malai, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, whom we lovingly called Ammamma, was known throughout the village for her incredible cooking skills. She could turn the simplest ingredients into the most delicious dishes, and everyone would flock to her house just to get a taste of her cooking.

One day, as I sat in the kitchen watching Ammamma prepare lunch, she suddenly turned to me and said, "Come here, child. I want to teach you a special recipe today." Excited, I eagerly followed her to the spice cabinet, where she pulled out a small yellowed piece of paper. It was a recipe for Malai Kurma, a rich and creamy curry that was a favorite among our family.

Ammamma explained that she had learned this recipe from a dear friend many years ago, and it had since become a staple in our household. She began to walk me through the steps, showing me how to roast the spices, blend the onions and tomatoes, and simmer the curry until it was thick and fragrant.

As we cooked together, I listened intently to her instructions, trying to commit every detail to memory. The kitchen was filled with the warm aroma of spices, and I could feel a sense of pride welling up inside me as I realized that I was finally learning one of Ammamma's most treasured recipes.

After hours of cooking and stirring, the Malai Kurma was finally ready. I watched in awe as Ammamma garnished it with fresh cilantro and a dollop of creamy malai. The curry was a beautiful shade of orange, with swirls of cream running through it like ribbons.

Ammamma ladled the curry into bowls and handed me a spoon. I took a tentative bite, savoring the complex flavors of the spices and the richness of the cream. It was like nothing I had ever tasted before, and I knew that this recipe would hold a special place in my heart for years to come.

From that day on, I made it a point to learn as much as I could from Ammamma about cooking. I would spend hours in the kitchen with her, watching her work her magic with pots and pans, and absorbing every bit of knowledge she had to offer.

As the years passed, I became more confident in my cooking abilities, and started experimenting with my own variations of the Malai Kurma recipe. I added extra spices, different vegetables, and even tried substituting the malai with coconut milk for a lighter version.

No matter how many times I tweaked the recipe, it never quite matched up to the perfection of Ammamma's original version. There was something about her touch, her intuition, that made her cooking truly special.

Today, as I stand in my own kitchen, stirring a pot of Malai Kurma for my own family, I can't help but think back to that day when I first learned the recipe from Ammamma. Her legacy lives on in every dish I make, and I know that she is smiling down on me from above, proud of the cook I have become.

As I sit down to enjoy a bowl of the creamy curry with my loved ones, I am grateful for the bond that cooking has created between me and my grandmother. Through her recipes, I have learned not just how to make delicious meals, but also how to cherish and preserve the traditions of my family. And for that, I will always be thankful.