INGREDIENTS
FOR THE WHITE PASTE
- 6 Whole Cashewnuts, 1/4 cup Water, 1 teaspoon khuskhus – White Poppy Seeds,
- 5 tablespoon fresh grated Coconut
FOR COOKING VEGGIES
- 1 cup chopped Potato, Beans, Carrots.Green Peas,Chow Chow
- 1/2 spoon Salt,1/2 spoon 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 spoon Red chilli powder, 1/2 spoon turmeric powder,1spoon salt, 2 spoon coriander powder
OTHER INGREDIENTS
- 2 spoon Vegetable Oil,1 spoon Ghee
- 2 medium sized Onion, finely chopped
- 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
- 4 medium sized tomatoes, finely chopped
- 1/4 cup Curd,1/2 Cup Milk
- 1 teaspoon Garam Masala Powder, Coriander leaves, chopped
- 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.
