Mixed Vegetable Kurma
Onions - 2 medium
Ginger Garlic paste
Tomatoes - 2 big
Mixed Vegetables - 2 medium carrots, 2 medium potato, 1/4 cauliflower flolets, 1/2 cup Peas and French Beans
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 2 -3 tsp
Salt to taste
Garam Masala - 2 pinches
Coconut paste - 3 tbsp
Poppy Seeds - 1 tsp
Fennel powder a pinch
How to make Mixed Vegetable Kurma
Wash and chop potato, cauliflower and carrot to julienne, or 2 inch size cubes. Soak the cauliflower in hot water and drain.
In a pan heat oil add finely chopped onions, saute till they turn colour.
Then add the ginger garlic paste. Add the finely chopped tomatoes, along with salt, turmeric. Simmer and cover with lid. Once the tomatoes are soft, add the cubed vegetables. Saute on high flame, then simmer, add the red chili powder, coriander powder.
Cover with lid to get the cooking done faster.
Once you see the vegetables are cooked and fried, add the ground coconut paste. Cook for 5 mins, till the masala gets cooked properly and change colour.
Then add enough water to get the consistency you want and bring to boil. Then simmer for 5 - 7 mins then finally add chopped coriander leaves.
Pressure cook for 1 whistle or till the vegetables are almost cooked. Otherwise you can cook the vegetables directly in the pan or MW for 10 mins.
Cooking from Cookbook Challenge first Edition. If you haven't signed up yet for the November edition, drop in a line then!