Made from fresh vegetables, cashews, coconut and spices, this vegetable kurma pairs well with roti, idli or dosa.
Grind ingredients into a paste 
Saute onions and garlic 
Add potatoes and peas 
Add cauliflower and ground paste 
Cook vegetables 
Vegetable Kurma
Made from fresh vegetables, cashews, coconut and spices, this vegetable kurma pairs well with roti, idli or dosa.
Servings: 6
Ingredients
- 1 cup potatoes (cubed)
- ⅓ cup peas
- 1 cup cauliflower florets
- ½ cup onion (finely chopped)
- 6 garlic cloves (chopped)
- 3 cloves
- 1 bay leaf
- 1 inch cinnamon stick
- ½ tsp fennel seeds
- ¼ tsp black pepper
- 2 tbsp oil
- ½ cup water
- salt to taste
For Ground Paste:
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 2 tsp black pepper
- 2 tsp coriander seeds
- 1 tsp poppy seeds
- 5 whole cashews
- 8 green chilies (adjust to taste)
- ½ inch ginger cube (grated)
- ½ cup grated coconut
Instructions
- Dry roast the ingredients under "For Ground Paste" and grind into a fine paste. Set aside.
- Add oil to a heavy bottom pan. Once hot, add fennel seeds, black pepper, cinnamon stick and bay leaf. Saute until aromatic.
- Next, add onions and garlic. Saute for 3-4 minutes. The raw onion smell should fade and the onions should become translucent.
- Then add the potatoes and peas. Saute for 1 minute.
- Add water and salt.
- Cover kurma with a lid and cook for 5 minutes. The vegetables should be half cooked.
- Add the ground paste, cauliflower florets and more water, if desired.
- Cover with a lid and cook on medium flame for 5-7 minutes. Be careful not to overcook the cauliflower florets.
- Serve hot with roti.
