- Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and set aside. Rinse and soak 1 to 1.25 cups medium sized cauliflower florets in hot water for 15 to 20 minutes. Rinse, peel and chop the rest of the veggies – 1 medium potato, 7 to 8 french beans and 1 medium carrot. Chop 1 medium sized onion finely and 1 medium sized tomato. Set the chopped veggies aside Making kurma paste:Now we begin to grind spices, nuts and seeds to make an aromatic kurma paste. These ingredients add so much flavor. So try to include all of them and in the exact proportions. 5 tablespoons desiccated coconut or fresh or frozen coconut 2 teaspoons white poppy seeds (optional) (khus khus) ½ tablespoon roasted chana dal ½ tablespoon coriander seeds 1 teaspoon fennel seeds (saunf) ½ teaspoon cumin seeds 3 cloves 2 green cardamoms 4 to 5 black peppercorns 1 marathi moggu or kapok bud (optional) 1 small tiny piece of stone flower (optional) Take all the above ingredients in a good blender. Add the soaked cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and 1 inch ginger (chopped) Add ½ cup water and grind to a smooth fine paste. Keep aside. Sautéing:Heat 2 tablespoons oil in a 2-litre pressure cooker. Add the chopped onions. Stir and sauté until the onions turn translucent or a light golden. Add 7 to 8 curry leaves (medium to large sized) and mix. Next add the chopped tomatoes Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder. Mix well and sauté for 2 to 3 minutes on a low to medium-low heat. Add the ground korma paste. Sauté stirring often for 6 to 7 minutes on a low to medium heat or until you see the oil releasing from the sides and the paste becoming glossy and thick. Add 2 tablespoons fresh curd (yogurt) Mix the curd very well with the rest of the masala. Add the mixed vegetables. Mix the veggies with the rest of the masala and saute for 1 to 2 minutes. Add 1.25 cups of water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Mix well.add salt. Pressure cook for 2 to 3 whistles or for 8 to 9 minutes on medium-high heat. When the pressure settles down on its own, open the lid. The consistency of veg kurma gravy is medium – neither thin nor thick. Add 2 to 3 tablespoons chopped coriander leaves (cilantro) and give a stir. Serve hot.
Veg kurma
#myrecipe
By Chandana Guptha
Jan, 7th
605
Servings
4 persons
Cook Time
25 minutes
Ingredients
26
- 28
Ingredients
- Salt
- Oil
- Red chilli powder
- Water
- Potato
- Tomato
- Grated coconut
- Cashews
- Chana dal
- Coriander seeds
- Ginger garlic
- Red chillies
- Fennel seends
- Cinnamon
- Cloves
- Cardamon
- Poppy seeds
- Stone flower
- Onion
- Turmeric
- Cauliflower
- Carrot
- Green peas
- Beans
- Curry leaves
- Capsicum
- Mushrooms
- Coriander
Instructions
Notes/Tips
This can be eaten with Puri,chapathi
