Veg Kurma

INGREDIENTS

For The Paste:

• 3 tablespoons Coconut, (freshly grated or frozen)
• 6-7 Cashew nuts
• 1 teaspoon Khas khas (White poppy seeds)
• 2 Green cardamoms
• 2 Cloves
• 1/2 inch Cinnamon stick
• 4-5 Black peppercorns
• 1/2 teaspoon Cumin seeds
• 1 inch Ginger, chopped
• 2 Cloves Garlic
• 1 Green chili, chopped
• 1/3 cup Water

Rest Ingredients:

• 1/3 cup Potatoes, cut into long strips
• 1/3 cup Green beans (French beans), cut into 1 inch pieces
• 1/3 cup Capsicum (Green bell pepper), cut into long strips (I have used red capsicum)
• 1/3 cup Carrots, cut into long strips
• 1/3 cup Green peas
• 1/3 cup Cauliflower (gobi), separated into florets
• Total 2 cups of vegetables, (increase or decrease the amount of any veggies as per your liking)
• 2 tablespoons Oil
• 1/2 cup Red onion, finely chopped
• 1 medium Tomato, pureed
• 1/4 teaspoon Turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Coriander powder
• Salt, to taste
• 3 tablespoon Plain yogurt, (Curd or dahi) whisked till smooth
• 1 1/2 cups Water, to make gravy
• 2 tablespoons Cilantro or coriander leaves, finely chopped

INSTRUCTIONS

1. First chop and prep the vegetables and cook them till soft. For cooking choose any one method from steaming, boiling, cooking in microwave or sauteing in pan.
2. While veggies are cooking, take all the paste ingredients into the grinder jar and make smooth paste.
3. Heat the oil in a pan on medium heat. Once hot add onions and cook till they becomes soft and translucent.
4. Then add pureed tomato and cook till all the water is gone and it becomes thick paste.
5. Now mix in salt, turmeric powder, red chili powder and coriander powder, cook for a minute,
6. Next mix in prepared paste and cook for a minute.
7. Then add water to get curry consistency and simmer for 5-6 minutes.
8. Now add whisked yogurt and mix immediately otherwise it may get curdled.
9. Now add cooked veggies and simmer for 4-5 minutes.
10. Lastly add coriander leaves and turn off the stove.