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)
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.