Ingredients

• 2 cups - mixed Vegetables (potatoes, carrots, green peas)
• 1 - tomato (ripe and crushed)
• 1/4 tsp - turmeric powder
• 2 - bay leaves
• 1 tsp - fennel seeds
• oil as needed
• salt to taste
• 1 cup - yogurt
• 8-10 - cashews
• a bunch of coriander leaves (chopped)
• To grind:
• 2 - onions (big and cubed)
• 2 tbsp - coriander seeds
• 1 tsp - cumin seeds
• 2 - dry red chillies
• 1 tsp - peppercorns
• 1 tsp - ginger
• 6 - garlic cloves
• 1 - cinnamon stick
• 2 -cloves
• 2 - cardamoms

How to Make Stewed Mixed Vegetable Kurma

• Grind cashews and yogurt into a thick paste and keep aside.
• Heat a few drops of oil and saute the onions, ginger and garlic until they turn slightly brown. Take off the heat.
• Dry-roast the remaining ingredients listed for grinding.
• Add the roasted spices to the sauteed onions, add water and grind into a fine paste.
• In the same vessel, heat enough oil and fry the bay leaves and fennel seeds until they turn brown. Add the crushed tomato, mixed vegetables and turmeric powder. Saute everything for a few minutes until the vegetables get half cooked.
• Add the onion paste and salt and cook everything until the oil separates slightly.
• Add the yogurt-cashew paste and enough water and cook the gravy on medium flame until the vegetables are well cooked.
• Garnish with coriander leaves. Serve with rice or roti.
• Recipe courtesy: Priya Easy N Tasty Recipes