Mixed Vegetable korma

A very easy and authentic mixed vegetable kurma served in almost all south Indian hotels. This makes an excellent combination for chapathis and idiyappam.

Ingredients

• Chopped onion 1 no big
• chopped tomatoes 1 small size
• mixed vegetables 2cups(carrot, beans, cauliflower, potato, green bell peppers) cut into 1/2 inch pieces
• frozen peas a handful
• bay leaf 1
• cumin seeds 1tsp
• fennel seeds 1tsp
• cardamom 2
• cloves 2
• cinnamon 1 inch
• ginger garlic paste 1tbsp
• green chillies 3
• coriander powder 2tsp
• red chilli powder 1tsp
• milk 1/2cup
• salt to taste
• canola oil 2tbsp

To grind

• shredded coconut 2tbsp
• cashew nuts 6 nos
• poppy seeds 1tsp
• roasted gram dal 2tsp
• green chilli 2
• cinnamon 1 inch stick
• cloves 2
• fennel seeds 1tsp
• cardamom 1

Method

• boil the vegetables separately in about 2 cups of water until the vegetables are half cooked.
• keep the vegetable stock aside which can be later added to the kurma to enhance the taste.
• heat oil in a pan and saute all the spices from bay leaf to cinnamon until you get a nice aroma.
• Add the chopped onions and fry well. Mix in the ginger garlic paste and saute till the pungent smell goes off.
• add the slit green chillies and chopped tomatoes. Add coriander powder, chilli powder and ground paste and cook until the raw smell goes off. Now, add the half cooked vegetables along with 1-2cup of vegetable stock and salt to tatse. give it a nice mix. allow it to boil for 6-7minutes. let the water quantity gets reduced.
• Finally, add 1/2cup of milk to the kurma and simmer it for 2 minutes. serve the mixed vegetable kurma with chapathi or idiyappam.