Vegetable Kurma | Hotel Style Vegetable Kurma

Ingredients

• 2 cups Mixed Vegetables Chopped (Potatoes, French Beans, Carrots, Cauliflower, Green Peas)
• 1 cup Finely Chopped Onions
• 1/2 cup Finely Chopped Tomatoes
• 1 tsp Ginger Garlic Paste
• 2 tsp Oil
• 2 Cloves
• 1 Green Cardamom
• 1 Dried Bay Leaf
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• Salt as needed
• Water as needed
• 2-3 tbsp Fresh Coriander Leaves Finely Chopped
• 1/3 cup Coconut Chopped
• 3-4 Green Chillies
• 1 tsp Poppy Seeds
• 6-8 Whole Cashews
• Water as needed

Instructions

1. 1

   Boil the chopped vegetables in an open pot for 10-12 mins or in a pressure cooker for 1 whistle and set them aside. Don’t throw off the water.

2. 2

   Add all the ingredients under Masala Paste into blender jar. Grind it without adding any water first.

3. 3

   Now add 1/4 cup of water and grind it into a smooth paste. Set it aside.

4. 4

   In a pan, heat oil. Add cloves, cardamom, dried bay leaf and cinnamon.

5. 5

   Next add finely chopped onions and fry until translucent.

6. 6

   Add ginger garlic paste and fry until the raw smell is gone.

7. 7

   Next add finely chopped tomatoes and cook them until mushy.

8. 8

   Add turmeric powder, red chilli powder and cook for 2-3 mins on low flame.

9. 9

   Now add the boiled vegetables along with the water (and boiled soya chunks if using), add salt as needed. Cook for a couple of minutes.

10. 10

    Next add the prepared masala paste and cook for on low flame until it is comes to a slow boil. Adjust the water as needed.

11. 11

    Finally add finely chopped coriander leaves and remove from heat.

12. 12

    Serve hot with idiyappam, dosa or chapati.