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 GRIND
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 a 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 chilies till they r brown, add the garlic and ginger paste and stir till the raw smell disappears, add turmeric. Add tomatoes till they are done and water is reduced, add all the vegetables. Add enough water to cover the vegetables.Close and cook till the 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 the vegetables are cooked.Add the coriander leaves(finely diced and switch off the flame.
4. Serve with any Indian bread.