Stewed Mixed Vegetable Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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