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VEGETABLE KURMA

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Grind

  • Coconut desiccated or fresh coconut – 2 tsps

  • cashews - 12 to 15 - blanched

  • poppy seeds (khus khus) - 1 tsp

  • coriander seeds -1 tsp

  • 1 teaspoon saunf (fennel seeds)

  • cumin seeds – 1 tsp

  • Sajeera – ¼ tsp

  • Garlic – 1 pod

  • black peppercorns – 1 tsp

  • Turmeric – 1 tsp

  • Mint – a few sprigs

  • Onion – ¼ medium

  • 1 marathi moggu (kopak) - optional

  • 2 green chilies (hari mirch) - chopped

  • Ginger - ½’piece chopped•

  • ay leaf – 1

  • Cardamoms -2

  • ½ cup water for grinding or add as required

  • eggies for kurma:

  • potatoes - 2 medium potatoes - diced

  • green peas 1/3 cup (matar) fresh or frozen

  • beans 4 french beans, chopped

  • carrots - 1 medium carrot, chopped

  • tomato – 1

  • cabbage – some leaves

  • other ingredients for veg korma:

  • 2 tablespoon oil

  • onion -1 medium sized onion - finely chopped

  • tomatoes -1 medium tomato - chopped

  • 7 to 8 curry leaves

  • turmeric powder -1/4tsp

  • red chili powder – 1 tsp

  • fresh curd - 2 tablespoon

  • water - 1.25 cups for slightly thin gravy,

  • salt

  • coriander leaves --2 to 3 tablespoon chopped

  • Soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.

  • rinse, peel and chop the rest of the veggies.

  • add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.

  • pour 1/2 cup water and grind to a smooth fine paste. keep aside.

  • making veg korma:

  • heat 2 tbsp oil. add the chopped onions.

  • stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.

  • next add the chopped tomatoes, 1/4 tsp turmeric powder and 1/2 tsp red chili powder.

  • stir and saute for 2 to 3 minutes.

  • add the ground paste. stir and mix well.

  • saute stirring often for 4 to 5 minutes on a low to medium flame.

  • then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.

  • mix the curd very well with the rest of the masala.

  • add the chopped mix veggies. stir and saute for 1 to 2 minutes.

  • then add 1.25 cups 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. stir well.

  • season with salt as per taste.

  • pressure cook veg korma for 2 whistles or for 9 to 10 minutes.

  • when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer veg korma for some more minutes.

  • if the veg korma gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium - neither thin nor thick

  • add 2 to 3 tbsp chopped coriander leaves. stir.

  • serve hotel style veg korma with pooris or chapatis

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