Ingredients

• 1 - long carrot, chopped to bite size (or 1 cup baby carrots)
• 1 - medium potato, chopped into 8 pieces
• 1 - medium capsicum, chopped into 8 pieces
• 1/2 cup - frozen vegs (peas, cauliflower)
• 1 - medium brinjal, chopped into 8 pieces (optional)
• 1 - medium onion, finely chopped
• 3 tbsp - oil/ ghee
• 3-4 - cardamom pods (or 1/2 tsp cardamom powder)
• 3 - cloves
• 1 inch - cinnamon stick
• 2-3 - bay leaves
• 1 tsp - garam masala
• 1/2 tsp - turmeric/haldi powder
• 1/2 tsp - jeera/cumin powder
• 1/2 tsp - pepper powder
• 1 - slit green chilli
• 1 tbsp - sugar
• 1 cup - cooking cream
• Salt - to taste

How to Make Special Veg Kurma

• Heat oil (in a pressure cooker for quick work) and fry onions in them, until pink and soft.
• Add the spices (cloves, cinnamon, cardamom, bay leaves) and fry well.
• Add the powdered spices and continue to fry for a minute.
• Wash and drain the vegetables and add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).
• Add 1/4 cup water and salt and set to cook (a whistle on high-heat if using a pressure cooker).
• Add the remaining vegetables, sugar and slit chillies and simmer for a few minutes until the bell-pepper is a bit soft.
• Beat the cream and add it slowly, stirring gently but well.
• Adjust water/cream for your desired consistency and simmer for 1 minute and it's ready.
• Serve hot with naan, parathas or rotis.