Restaurant Style Vegetable Kurma

It’s a simple and elegant dish, can be prepared with any vegetables of your favorites. This is a fantastic side dish prepared by cooking vegetables together with spices and coconut. Vegetable Kurma is a flavorful side dish for chapatti, roti, parotta, appam, dosa and idli.

Ingredients
Chopped Potato – ½ Cup
Chopped Carrot – ½ Cup
Frozen Green Peas – ½ Cup
Sliced Onion -1 (Big)
Chopped Tomato – 1 (big)
Chilli powder – 2 tsp
Ginger Garlic & Mint Paste – 2 tsp
Yogurt/Curd – 2 tsp
Salt to taste
Rose Water – 1 tsp
Roast & Grind
Oil – 1 tsp
Fennel Seeds – ½ tsp
Grated Coconut – ¼ Cup
Chopped Ginger – a small piece
Peeled Garlic – 3 Pods
Cashew Nuts - 5
To temper
Ghee – 3 tsp
Cinnamon Sticks – 1 inch
Cardamom – 2
Bay Leaf – 1
Cloves – 4
Fennel Seeds – ¼ tsp
Poppy Seeds – ½ tsp
Anise -1
Curry Leaves – few
Chopped Mint – a handful
Chopped Coriander Leaves – a handful
Method
Heat oil in a pan, add fennel seeds, chopped ginger, garlic, cashew nuts and coconut. Then fry for few minutes and switch off the flame. Once it cools down, then grind it as fine paste.
Melt 2 tsp of ghee in a pressure cooker, add the tempering ingredients one by one and fry for a min.
Add sliced onions, salt and fry until it caramelized, then add chopped tomato and cook until it becomes mushy.
Now add all the vegetables, chilli powder, required water, ground masala, chopped coriander leaves, rose water and another tsp of ghee then close the lid and keep cook until 2 whistles come out.
Once it done, switch off the flame and serve with hot chapatti.