Vegetable Kurma!

I like dishes that have plenty of vegetables in them, for the simplest reason that the dish looks very colourful. One such favourite dish of mine is the Vegetable Kurma that goes well with rice as well as chapattis. I can eat this dish by itself too. That’s how much I like it. I sometimes have it with toasted bread as well.

Here is a simple basic recipe for Kurma.

Ingredients:	Ingredients to dry roast & grind:
7-8 Baby corns	½ Cup freshly grated coconut
1 Capsicum	8 Cashews
1 Carrot	½ Tsp poppy seeds
1 Onion	1Tsp fennel seeds
1 Tomato	2 Green chilies
Fistful of green peas	¼ Inch piece of ginger
A pinch of turmeric powder	8 Cloves of garlic
1Tsp red chili powder
½ Tsp garam masala
2 Tbsp oil
¼ Inch cinnamon
2 Cloves
1 Small bayleaf
Water
Salt

Method:

1. Dry roast all ingredients listed under ‘to dry roast and grind’. Once this mixture cools down grind it to a paste and set aside.

2. Chop all your vegetables except green peas (:P) to bite size pieces and set aside.

In a pan heat oil and add cinnamon, cloves and bay leaf. To this add onions and sauté till they turn light pink.

3. Now add tomatoes and cook till the raw smell leaves. Once the tomatoes are cooked add the paste, turmeric powder, red chili powder, garam masala powder and salt.

4. Then add 3 cups of water to the mixture and stir well and let it come to a boil. First add the baby corn and carrots and let it cook for 5 minutes then add the capsicum and green peas. 

5. Cook with the pot covered for 15 minutes or till the vegetables are done.

6. Serve hot with chapattis or rice.

Notes:

● You can substitute the vegetables with paneer and make paneer kurma.

● If you want your gravy to be thick reduce quantity of water.