- 10 cashews
- 4-5 tablespoons grated coconut, I used fresh coconut
- 2 teaspoons poppy seeds, also known as khus khus
- 1/2 tablespoon roasted chana dal
- 1/4 cup milk
- 2 green chili
- 5-6 garlic cloves
- 1/2 inch ginger
- 1 bay leaf
- 1 black cardamom
- 3 green cardamom
- 3 cloves
- 1 cinnamon stick
- 1.5 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1/2 teaspoon red chili powder, optional, I did not add
- 2 tablespoons vegetable oil
- 1 teaspoon ghee
- 1/4 cup yogurt
- 2 cups water
- 2 medium red onion, finely chopped
- 3 medium tomatoes, pureed
- 1/2 cup cubed potatoes
- 1/3 cup green peas
- 1/2 cup cauliflower florets
- 1/2 cup cubed carrots
- salt, to taste
- cilantro, to garnish
- To a blender add cashews, poppy seeds, roasted chana dal and coconut
- Add 1/4 cup milk and blend to a smooth paste. Set aside.
- Using your mortar and pestle, crush some ginger, garlic and green chili together and set aside. You may also use ginger-garlic and green chili paste here.
- Heat oil and ghee in a pan on medium heat. Once hot, add all the whole spices and saute for few seconds till fragrant.
- Next add chopped onions and cook till translucent, around 2-3 minutes.
- Add crushed ginger-garlic-chili, and cook for around 3-4 minutes or till raw smell goes away.
- Add the pureed tomatoes, salt and mix. Cover the pan and cook for 5 minutes.
- Remove cover and add all ground spices. Stir for a minute.
- Lower the hear and add yogurt. Whisk the yogurt before you add it. Stir continuously for 2 minutes on low heat as you add the yogurt.
10. Once the yogurt is all combined, add the prepared coconut-cashew paste and cook for 2 more minutes.
11. Now add the veggies and saute them for 2 minutes.
12. Add water, salt and mix. Cover the pan and cook for around 10 minutes or till veggies are completely cooked.
13. Transfer vegetable kurma into serving bowl, garnish with cilantro and serve hot.