Veg Kurma

22 mins
Serves 1
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Directions

  1. 1Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cloves. Saute until aromatic.
  2. 2Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cloves. Saute until aromatic.
  3. 3Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cloves. Saute until aromatic.
  4. 4Add finely chopped onions and saute well until they change color.
  5. 5Add finely chopped onions and saute well until they change color.
  6. 6Add finely chopped onions and saute well until they change color.
  7. 7Add finely chopped tomatoes and saute well until soft and mushy.
  8. 8Add finely chopped tomatoes and saute well until soft and mushy.
  9. 9Add finely chopped tomatoes and saute well until soft and mushy.
  10. 10Add chopped carrots, cauliflower florets, peas, potatoes, and beans.
  11. 11Add chopped carrots, cauliflower florets, peas, potatoes, and beans.
  12. 12Add chopped carrots, cauliflower florets, peas, potatoes, and beans.
  13. 13Add salt and saute for 2 minutes.
  14. 14Add salt and saute for 2 minutes.
  15. 15Add salt and saute for 2 minutes.
  16. 16Add 2 cups of water and mix well.
  17. 17Add 2 cups of water and mix well.
  18. 18Add 2 cups of water and mix well.
  19. 19Cover and cook for 10 minutes.
  20. 20Cover and cook for 10 minutes.
  21. 21Cover and cook for 10 minutes.
  22. 22In a blender, add grated coconut, cashews, ginger, garlic, chilies, poppy seeds, coriander seeds, fennel seeds, coriander leaves, and 1/4 cup of water. Blend into a smooth paste.
  23. 23In a blender, add grated coconut, cashews, ginger, garlic, chilies, poppy seeds, coriander seeds, fennel seeds, coriander leaves, and 1/4 cup of water. Blend into a smooth paste.
  24. 24In a blender, add grated coconut, cashews, ginger, garlic, chilies, poppy seeds, coriander seeds, fennel seeds, coriander leaves, and 1/4 cup of water. Blend into a smooth paste.
  25. 25Add the masala paste to the cooked vegetables and saute for 2 minutes until aromatic.
  26. 26Add the masala paste to the cooked vegetables and saute for 2 minutes until aromatic.
  27. 27Add the masala paste to the cooked vegetables and saute for 2 minutes until aromatic.
  28. 28Add 1.5 cups of water and mix well. Adjust the consistency.
  29. 29Add 1.5 cups of water and mix well. Adjust the consistency.
  30. 30Add 1.5 cups of water and mix well. Adjust the consistency.
  31. 31Cover and cook for another 10 minutes.
  32. 32Cover and cook for another 10 minutes.
  33. 33Cover and cook for another 10 minutes.

Ingredients

  • 4 tsp oil
  • 4 tsp oil
  • 4 tsp oil
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 inch cinnamon
  • 1 inch cinnamon
  • 2 pods cardamom
  • 2 pods cardamom
  • 2 pods cardamom
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 finely chopped onion
  • 1 finely chopped onion
  • 1 finely chopped onion
  • 1 finely chopped tomato
  • 1 finely chopped tomato
  • 1 finely chopped tomato
  • 0.5 chopped carrot
  • 0.5 chopped carrot
  • 0.5 chopped carrot
  • 10 florets cauliflower
  • 10 florets cauliflower
  • 10 florets cauliflower
  • 3 tbsp peas
  • 3 tbsp peas
  • 3 tbsp peas
  • 1 chopped potato
  • 1 chopped potato
  • 1 chopped potato
  • 5 chopped beans
  • 5 chopped beans
  • 5 chopped beans
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup, grated coconut
  • 1 cup, grated coconut
  • 1 cup, grated coconut
  • 8 cashew
  • 8 cashew
  • 8 cashew
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 2 chilli
  • 2 chilli
  • 2 chilli
  • 2 tbsp poppy seeds
  • 2 tbsp poppy seeds
  • 2 tbsp poppy seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 0.5 tsp fennel
  • 0.5 tsp fennel
  • 0.5 tsp fennel
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 cup water
  • 2 cup water
  • 2 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water

Equipment

panblender