Ingredients
Scale
For the white paste
- 6 Whole Cashewnuts
- 1/4 cup Water
- 1 teaspoon khuskhus – White Poppy Seeds
- 4 tablespoon fresh grated Coconut
For Cooking Veggies
- 1/2 cup chopped Potato
- 1/2 cup chopped Beans
- 1/2 cup Carrots
- 1/2 cup Green Peas
- 1/2 cup Chow Chow
- 1/2 teaspoon Salt
- 1/2 teaspoon Turmeric powder
- 1 cup water
Spices
- 1 Bay leaf
- 2 Cardamom
- 3 Cloves
- 1 small piece Cinnamon
- 2 green chillies, slit into half
Spice Powders and salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon coriander powder
Other Ingredients
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 2 medium sized Onion, finely chopped
- 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
- 3 medium sized tomatoes, finely chopped
- 1/4 cup Curd
- 1/2 Cup Milk
- 1 teaspoon Garam Masala Powder
- 4 sprigs Coriander leaves, chopped
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Kurma, Side dish
- Cuisine: South Indian, Tamilnadu