PREP TIME: 15 Mins

COOKING TIME: 20 Mins

Ingredients – to roast and grind

Green Chilli -2

Cashews – 10

Ginger – ½ inch piece

Garlic – 5 pods

Poppy seeds – ½ teaspoon

Ingredients – for gravy

Bay leaf – 1

Cloves – 2

Cinnamon stick – 1

Onion – 1 finely chopped

Tomato – 1 chopped

Turmeric powder – ¼ tea spoon

Oil – 2 teaspoon

Salt – to taste

Chilli powder – 1 tea spoon

Coriander powder – 1 teaspoon

Roasted cumin powder – ½ teaspoon

Mixed vegetables – 1 cup (carrot, potato, peas, cauliflower and beans cut into cubes)

Procedure

STEP 1: Heat oil in pan and roast ginger, garlic, green chilli, poppy seeds and cashews. Let it cool and grind it to a fine paste.

STEP 2: In a pan, heat oil, add bay leaf, cinnamon, cloves and chopped onion.

STEP 3: Add the ginger, garlic and cashew mixture. Cook for a minute. Add turmeric powder.

STEP 4: Now add the tomatoes and cook for 5 minutes. Add all the spice powders, chilli, coriander and salt. Add little water if the mixture is dry. Cook till the oil separates from the gravy.

STEP 5: Add in the mixed vegetables and 2 cups of water. Cover the pan and cook till the gravy thickens and the vegetables are cooked.

STEP 6(Optional): Turn off the heat and add some fresh cream on the top. This gives a rich flavor to the kurma.

TIP: Vegetable kurma can be served with roti, naan or poori. This is a simple version but so many variations can be made.