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Vegetable Kurma

  • 3servings
  • 45minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, P
MineralsSelenium, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 gms Cauliflower (cut into medium sized florettes)

  2. 2 medium sized Potatoes (cut into 1/2 inch cubes)

  3. 1 medium sized Onion (chopped finely)

  4. 2 Carrots (cut into 1/2 inch cubes)

  5. 100 gms French Beans (chopped finely)

  6. 100 gms Peas(of Shelled )

  7. For Gravy:

  8. 2 tbsp of Dhania

  9. 3 tbsp of grated Coconut

  10. 3 Green Chillies

  11. 1/2 tsp KhasKhas

  12. 2 Cloves

  13. 1 piece of Cinnamon

  14. 1 Cardamom

  15. 1 Cashew-nut

  16. 1/2 cup Milk

Instructions Jump to Ingredients ↑

  1. Fry the onions till light pink.

  2. Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

  3. Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water.

  4. Grind the spices with dhania, coconut, green chillies and milk.

  5. Add the above ground mixture to the boiled vegetables.

  6. You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.

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