Veg kurma

Name: Veg kurma
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 table spoon Oil; 2 leaves Bay; 3 Cloves; 1 inch Cinnamon; 1 tsp Jeera; 1 big Onion; 1 tsp Ginger garlic paste; 1 big Tomato; 2 cup Vegetables(pea,potato,beans,carrot, cauliflower,capcicum); Water required; 1/2 cup Coconut grated; 1 tsp Poppy seeds; 1 tablespoon Chanadal or (peanut); 4 Cashews; 1/2 teaspoon Turmeric; 1 tablespoon Chilli powder; 1/2 tablespoon Corriender powder; 1/2 table spoon Cumin powder; Salt

sup_style @sup_cooks

Restaurant style low fat, rich vegetables healthy and spicy vegetable kurma / vegetable gravy for roti naan parota

sup_style @sup_cooks

Restaurant style low fat, rich vegetables healthy and spicy vegetable kurma / vegetable gravy for roti naan parota

Saved

Ingredients

3 servings

2 table spoonOil
2 leavesBay
3Cloves
1 inchCinnamon
1 tspJeera
1big Onion
1 tspGinger garlic paste
1big Tomato
2 cupVegetables(pea,potato,beans,carrot, cauliflower,capcicum)
Water required
1/2 cupCoconut grated
1 tspPoppy seeds
1 tablespoonChanadal or (peanut)
4Cashews
1/2 teaspoonTurmeric
1 tablespoonChilli powder
1/2 tablespoonCorriender powder
1/2 table spoonCumin powder
Salt

Saved

Steps

1

Heat oil add jeera bayleavs cinnamon cloves saute a minute
2

Add chopped onion ginger garlic paste saute till raw smell goes
3

Add chopped tomatoes and masala(turmeric, cumin powder, corriender powder, chilli powder) saute a minute mix well
4

Add all washed vegetables mentioned mix well
5

Add water let vegetables boil half meanwhile take a blender
6

To blender add coconut grated, poppy seeds, cashew and sauted peanut) add water and make fine paste
7

Mix this paste to vegetables add water cook until vegetables are boiled and salt required and garnish with coriander leaves