Vegetable White Kurma (Mixed Vegetable Korma)

Ingredients :

Carrot - 1/2 cup (chop into 1/2") Fresh Green Peas - 1/2 cup Potato - 1/2 cup (chop into 1/2") Cauliflower - 1/2 cup (soak in 1/4 tsp Turmeric Powder, 1/4 tsp Salt and 1 cup Water) Onion - 1 no (chopped) Tomato - 1 no (chopped) Cinnamon Stick - 2" long Cloves - 3 nos Cardamom - 2 nos Coriander Leaves - 2 tbsp (chopped) Water - 2 cup Oil - 2 tbsp Salt to taste. To Grind into Paste (1) : Ginger - 1" long Garlic - 7 cloves Green Chili - 5 nos Fennel Seeds - 1/2 tsp To Grind into Paste (2) : Coconut - 3 tbsp (chopped) Cashew nut - 10 nos

Method :

First Grind Ginger, Garlic, Green Chili and Fennel Seeds, keep aside. Then Grind Coconut and Cashew nut into fine paste with required Water and keep aside.

Now heat Oil in a Pressure Cooker Pan, roast Cinnamon Stick, Cloves and Cardamom. Then add ground Green Chili paste, saute til raw smell leaves. Add Onion and saute until light golden colour. Then add Tomato and saute until smash well. Now add all Vegetables and required Salt, saute for an minute.

Add Ground Coconut and Cashew Paste, saute for an minute. Add Water and Coriander Leaves, bring to boil, close the Pressure Cooker and cook for 1 whistle and 3 Min's in simmer. When all the steam has escaped, open Pressure cooker, stir well and ready to serve.

Serving Suggestion : Serve hot with Poori or Chapathi