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Ingredients Jump to Instructions ↓

  1. Onion, medium-sized, 2.

  2. Tomato, 2.

  3. Vegetables like cauliflower, green beans, cabbage, carrot, peas, corn all coming to around 2 cups when chopped.

  4. Cashews, a handful.

  5. Khus-khus (poppy seeds), 1 tablespoon

  6. Ginger-garlic paste, 1 teaspoon.

  7. Cinnamon, 1 small stick.

  8. Fennel seeds, 1/2 teaspoon.

  9. Bay leaf, 1.

  10. Chili powder, 2 teaspoons.

  11. Coriander powder, 1 teaspoon.

  12. Turmeric powder, 1 teaspoon.

  13. Salt, as per taste.

  14. Curry leaves and cilantro for seasoning

Instructions Jump to Ingredients ↑

  1. Chop the onions, tomatoes, and all the vegetables and keep aside.

  2. Grind the cashews and khus-khus into a smooth paste.

  3. Heat a pan with some oil.

  4. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute.

  5. Add the chopped onions and tomatoes and sauté for few minutes.

  6. Then add ginger-garlic paste and sauté for a minute until everything is well blended.

  7. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes.

  8. Now add the chopped mixed vegetables along with the ground paste along with 3 cups of water.

  9. Cook closed for 15 minutes under medium flame until the vegetables are tender and the kurma thickens to the desired consistency.

  10. Garnish with curry leaves and cilantro on top.

  11. Serve hot with idlis, dosas, rotis, or rice

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