Veg Kurma

Vegetable Kurma is a mixed vegetable curry. It is a coconut based curry. I prepare it usually in two styles. 

1. Fusion: It is a fusion of North Indian and South Indian Kurma. 

2. Kerala style

Measurement: 1 cup = 180 ml
Serves: 3

RECIPE 1: (Fusion)

Ingredients:

1. Cauliflower (small florets) - 1 cup
2. Carrot (diced) - 1/2 cup
3. French beans (shredded) - 6 to 8
4. Potato (peeled & cubed)- 1 medium
5. Tomato (finely chopped) - 1 medium
6. Onion - 1 small (sliced) , 1 big (chopped)
7. Fresh green peas - 1/3 cup
8. Paneer cubes (raw or fried) - 1/3 cup (optional)
9. Coconut  (scrapped) - 3/4 cup
10. Cashew nuts (chopped) - 5 to 6
11. Yogurt - 1tbsp (optional)
12. Cloves - 2 to 3
13. Cinnamon - 1/4" piece
14. Star anise - 2 petals
15. Black cardamom - 3 seeds
16. Green cardamom - 5 seeds
17. Peppercorns - 6 
18. Bayleaf - 1 big and 1 small
19. Mace - 1 tiny petal
20. Coriander seeds - 1 tsp
21. Kashmiri or byadgi red chilly - 1 
22. Tamarind - half a marble sized ball
23. Turmeric powder - 1/8 tsp
24. Ginger garlic paste - 1tsp
25. Red chilly powder - 1/2 tsp
26. Coconut / refined oil - 2 1/2 tbsp
27. Kitchen king masala - 1/4 tsp
28. Coriander leaves for garnishing
29. Sugar to taste
30. Salt to taste

Procedure:

1. Heat 1 1/2 tbsp oil in a cooking pan, add big bayleaf and ginger garlic paste.
2. Add chopped onion, saute it and add tomatoes.
3. Add turmeric powder, kitchen king masala, chilly powder.
4. Add all the vegetables, mix well.
5. Add water, salt & cook.
6. While veggies get cooked, heat remaining oil in a kadai.
7. Fry whole spices except red chilly and coriander seeds
8. Remove the spices. Now fry red chilly, then coriander seeds. Take them out.
9. Add sliced onion and fry till golden brown.
10. Add coconut and roast till it turns slightly brown..
11. Now make a paste of all these ingredients by adding tamarind, cashew nuts and water.
12. Add the paste to the cooked vegetables.
13. Add yogurt and paneer cubes (raw or fried).
14. Add salt and sugar to taste.
15. Add water as per your requirement. Stir well.
16. Simmer for 5 minutes.
17. Garnish with coriander leaves.
18. Serve hot with Puris, Chapatis, Parathas or Dosa.

RECIPE 2: Kerala Style

Ingredients:

1. Cauliflower (small florets) - 1 to 1 1/4 cup
2. Carrot (diced) - 1/2 cup
3. French beans (shredded) - 6 to 8
4. Potato (peeled & cubed)- 1 medium
5. Ripe tomato (finely chopped) - 1 large
6. Onion (chopped) - 1 medium
7. Fresh green peas (blanched) - 1/3 cup
8. Coconut  (scrapped) - 1/2 cup
9. Cashew nuts - 6 to 8
10. Cloves - 2 to 3
11. Cinnamon - 1/4" piece
12. Star anise - 1 pod
13. Green cardamom - 6 to 8 seeds
14. Peppercorns - 5 to 6
15. Bayleaf - 1 big and 1 small
16. Coriander seeds - 1/2 tsp 
17. Fennel seeds - 1/4 tsp
18. Kashmiri mirchi powder - 1/2 tsp
19. Regular chilly powder - as per your requirement
20. Turmeric powder - 1/4 tsp
21. Ginger garlic paste - 1/4 tsp
22. Coconut / refined oil - 2 1/2 tbsp
23. Sugar to taste
24. Salt to taste

Procedure:

1. Place all cauliflower, carrot, french beans and potato in a container and place. Sprinkle little salt and water over it. Pour water in a pressure pan/ cooker and place the container in it. Pressure cook till 2 whistles.
2. Heat 1 tbsp oil in a kadai and add cloves, cinnamon, fennel seeds, cardamom seeds, 1 small bayleaf and peppercorns. Remove the spices. Now, fry coriander seeds. Take them out.
3. Add coconut and roast till it turns slightly brown..
4. Now make a paste of all these ingredients by adding cashew nuts and water (1/3 cup approx).
5. Heat 1 1/2 tbsp oil in a cooking pan, add star anise and 1 big bayleaf.
6. Add onion and stir fry till golden brown.
7. Add ginger garlic paste and stir fry for 15 seconds.
8. Add tomato and stir fry till tomato turns mushy.
9. Add turmeric powder and red chilly powder.
10. Add all the vegetables, mix well.
11. Add coconut paste, water, salt & sugar. Stir well.
12. Simmer for 5 to 8 min.
13. Serve hot with Puris, Chapatis, Parathas or Dosa.

There is one more variant without onion and garlic Mix Veg Kurma.