Hotel Style White Vegetable Kurma



Carrot – 100 gms
French Beans – 100 gms
Chow Chow/Cauliflower/Knol Khol – 100 gms
Potato – 100 gms
Green Peas – 50 gms
Onions – 2
Grated Coconut – 1 Cup
Milk – 3/4 Cup
Yogurt – 1/2 Cup
Poppy Seeds – 1 Tbsp
Cashewnuts – 7 to 10
Fried Gram – 3 Tbsp
Green Chilli – 1 or 2
Garlic – 7 Cloves
Ginger – 1 inch
Fennel Seeds – 1 Tbsp
Cardamom – 2 pods
Bay Leaf – 1
Cinnamon – 1 Inch stick
Stone Flower(Dagad Phool) – 2 to 3 pieces
Marathi Moggu – 1
Cumin Seeds – 1 tsp
Coriander leaves – a handful
Mint leaves (Dry/Fresh) – a handful
Coconut Oil – 2 tsp

Finely Chop all the vegetables except Onions and steam or pressure cook them with enough water.

Grind the following :Half an onion,Coconut,Ginger,Garlic,Green Chilli,Cashewnuts,Poppy Seeds,Cardamom,Fennel Seeds,Fried Gram with little water to a smooth paste.

Finely chop the remaining onions.

In a large pan, heat Coconut oil. Once oil is hot, add the spices: BayLeaf,Cinnamon,Stone Flower,Marathi Moggu,Cumin Seeds and fry for few seconds.
Once spices start releasing their aroma, add the chopped onion and mint.Fry till onions turn brown.
Add the ground paste and little water and bring the mixture to a boil.
Once the paste is cooked well, add the steamed vegetables,milk and salt.
Cover the cook the gravy for 10 minutes stirring once in a while.
Beat the yogurt till smooth and add to the gravy and cook for few minutes.
Once Yogurt is added to the gravy, dont boil it. Keep stirring else gravy might curdle.
Garnish with finely chopped coriander leaves.


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