Hotel Saravana Bhavan Vegetable Kurma

• Produce

  • 1 Bay leaf
  • 1/2 cup Beans
  • 1/2 cup Carrots
  • 1 tsp Chilli, red powder
  • 2 Chillies, green
  • 2 tsp Coriander, Powder
  • 4 sprigs Coriander, leaves
  • 1/2 cup Green peas
  • 2 Onion, medium sized
  • 1/2 cup Potato
  • 3 Tomatoes, medium-sized

• Refrigerated

  • 1/4 cup Curd

• Condiments

  • 2 tsp Ginger-garlic paste

• Baking & Spices

  • 2 Cardamom
  • 1 small piece Cinnamon
  • 3 Cloves
  • 1 tsp Garam masala, powder
  • 1 tsp Khuskhus - white poppy seeds
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 4 tbsp Coconut, fresh

• Dairy

  • 1 tsp Ghee
  • 1/2 cup Milk

• Liquids

  • 1 1/4 cup Water

• Other

  • 6 Whole cashewnuts
  • ½ cup Chow Chow

Found on kannammacooks.com

Description

Ingredients

• 6 Whole Cashewnuts
• ¼ cup Water
• 1 teaspoon khuskhus - White Poppy Seeds
• 4 tablespoon fresh grated Coconut
• ½ cup chopped Potato
• ½ cup chopped Beans
• ½ cup Carrots
• ½ cup Green Peas
• ½ cup Chow Chow
• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• 1 cup water
• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, slit into half
• 1 teaspoon Red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder
• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 2 inch piece ginger)
• 3 medium sized tomatoes, finely chopped
• ¼ cup Curd
• ½ Cup Milk
• 1 teaspoon Garam Masala Powder
• 4 sprigs Coriander leaves, chopped

Directions

• Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
• Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
• Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
• Add in the Onions and fry till the onions are soft.
• Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
• Add in the cooked vegetable mixture.
• Add in the spice powders and the salt. Cook for a minute.
• Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
• Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.