Ingredients
For the Base
- 10 cashews
- 4-5 tablespoons grated coconut (fresh coconut)
- 2 teaspoons poppy seeds (khus khus)
- 1/2 tablespoon roasted chana dal
- 1/4 cup milk
For Crushed Ginger-Garlic-Chili
- 2 green chili
- 5-6 garlic cloves
- 1/2 inch ginger
For Whole Spices
- 1 bay leaf
- 1 black cardamom
- 3 green cardamom
- 3 cloves
- 1 cinnamon stick
For Ground Spices
- 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)
Everything Else
- 2 tablespoons vegetable oil
- 1 teaspoon ghee
- 1/4 cup yogurt
- 2 cups water
- 2 medium red onions, 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
Instructions
- 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 a mortar and pestle, crush some ginger, garlic, and green chili together. Set aside.
- Heat oil and ghee in a pan on medium heat. Once hot, add all the whole spices and saute for a few seconds till fragrant.
- 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 the raw smell goes away.
- Add the pureed tomatoes, salt, and mix. Cover the pan and cook for 5 minutes.
- Remove the cover and add all ground spices. Stir for a minute.
- Lower the heat and add whisked yogurt. Stir continuously for 2 minutes on low heat.
- Add the prepared coconut-cashew paste and cook for 2 more minutes.
- Add the veggies and saute them for 2 minutes.
- Add water, salt, and mix. Cover the pan and cook for around 10 minutes or till veggies are completely cooked.
- Transfer vegetable kurma into a serving bowl, garnish with cilantro, and serve hot.
- Source: https://www.cookwithmanali.com/vegetable-kurma/
