This Restaurant style mixed veg kurma is simple yet delicious one, good to go with chapati , parotta or Poori. Ground cashew, poppy and coconut paste turns this dish into a rich gravy along with the veggies. In Northern part of India they use yogurt and cashew to make a gravy. But in Southern part of India we use coconut, cashew and poppy seeds as main ingredients for the gravy. Choose any style but for sure its going to be a delicious and rich Kurma made in just few minutes. I like to cook simple and healthy dishes for DH, kids and for myself during weekday. Once in a while unhealthy is ok too......hahahaha. Today as I was having friends for lunch make this yummy and rich mixed veg kurma, along with Veg Dum Biryani.
This recipe goes to the 1st day of Blogging Marathon 77 for week 3 under the theme " Healthy Weekday Lunches". Here goes the recipe.........
Frozen Mixed Vegetables 2 cup ( carrot, beans, peas, corn etc....)
Onion 1 small sliced
Tomato 1 medium chopped
Cashew nuts 1/4 cup
Potato 1 large peeled and chopped
Poppy seeds 3 spoons
Dry / fresh grated coconut 1/4 cup
Ginger Garlic paste 1/2 spoon
Garam Masala 3/4 spoon
Curry leaves 6
Turmeric powder 1/2 spoon
Salt to taste
Chopped cilantro 1/4 cup
Oil 1/4 cup
In a bowl add cashew nuts, poppy seeds and dry / fresh coconut and add 1 1/2 cup water.
Let them soak for 30 - 60 minutes.
Grind it to smooth paste, add water if required.
Heat oil in a presser cooker and add curry leaves and sliced onions.
Saute for a minutes and add ginger garlic paste.
Cook till raw smell disappears.
Now add chopped tomatoes and turmeric powder, mix and cook till tomatoes are soft.
Now add frozen mixed veggies and chopped potatoes.
Also add the ground paste and mix well.
Add 1 1/2 cups water and salt to taste.
Mix well and add garam masala.
Give it a stir and cover with lid and presser cook for 3 whistles.
Remove lid and add chopped cilantro.
Mix and serve with roti, rice or pulao.
Check to see what my fellow bloggers are cooking for Blogging Marathon 77.