Restaurant style veg kurma

Kurma is an irresistible side dish for chapatti, parota  etc. We all tasted our mom’s preparation, but our intake will slightly increase in restaurants due to kurma prepared on their style.  For a change I tried restaurant style veg kurma and it tastes yummy, so thought of sharing with u guys. Try it and post your comments..

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serving: 5 Members

Ingredients:

Boiled Vegetables – 2 cups (I used Potato, carrot, cauliflower, peas)

Onion – 1, chopped

Ginger garlic paste- 1 tsp

Tomato – 1, chopped

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ¼ tsp

Salt to taste

Lemon juice – 1tbsp

Cilantro for garnish

For Grinding:

Grated coconut - ¼ cup

Poppy seeds – ½ tsp

Fennel seeds – 1 tsp

Cashews – 6

Roasted gram – 1 tbsp

Green chilies – 2

Cloves – 1

Cinnamon – ¼ inch piece

Cardamom – 1

To temper:

Oil – 1 tbsp

Bay leaf – 1

Star anise - 1

Curry leaves – 1 spring

Method:

1. Grind all the ingredients mentioned under “for grinding” in to a smooth paste.

2. Heat oil in a pan, temper with bay leaf, star anise and curry leaves.  Saute onion until it turns translucent. Add ginger garlic paste and tomatoes, cook till it turns mushy.

3. Add chili powder, coriander powder, garam masala and fry till the masala blend well. Add coconut paste and enough water, allow it to boil on low heat.

4. Add boiled vegetables, salt and cook on low heat till it becomes thick. At last squeeze some lemon juice and garnish with cilantro.