There are different types of preparing vegetable kurma\korma.Vegetable Kurma goes well with chappathi, roti, paratha,poori etc.This is a very simple dish and it varies from region to region all over India.
INGREDIENTS
For dry masala
Jeera 1tsp
Cloves 2
Cardamom 2
Cinnamon 1″piece
Corriander 2tsp
Star anise 1\2
Poppy seeds 1tsp
For Wet grind
Coconut 1\2 cup
Fennel 2 tsp
Green chillie s 3
Cashew 10
OTHER INGREDIENTS
Tomatoes 1/2 cup
Beans 1/2 cup
Carrot 1/2 cup
Peas 1/2 cup
Potatoes 1/2 cup
Cauliflower 1/2 cup
Onion 1/2 cup
Ginger 1’piece
Garlic cloves 4
Bay leaves 2
Corriander leaves small bunch
Salt to taste
Oil 1 tbsp or ghee 2 tsp
METHOD
For dry roast
1. Take a pan dry roast all the masala in slow flame for 5 minutes stirring continuously.Keep it aside to cool. After it cools down grind it.
2.Take a wok/kadai put oil/ghee and then fry the onions and green chillies till they r brown, add the garlic and ginger paste and stir till the raw smell disappears, add turmeric. Add the tomatoes till they r done and water is reduced, add all the vegetables. Add enough water to cover the vegetables.Close and cook till vegetables are 3/4 cooked.
3. Add the dry ground masala and after 5 minutes add the coconut cashew paste. Cook for another 5 to 7 minutes. Add salt and check whether all vegetables are cooked. Add coriander leaves(finely diced) and switch off the flame.
4. Serve with any Indian bread.
