Home » Food » Vegetable Kurma Vegetable Kurma Author: 8055 in May 19, 2015 in Food, Recipe Comments Ingredients ½ cup cubed carrots ½ cup chopped beans ½ cup cubed potatoes ½ cup shelled peas or frozen Handful of small cauliflower florets 1-2 teaspoon oil ½ teaspoon cumin seeds or jeera 1 small onion, finely chopped 1 sprig of curry leaves (kaddipatta) 1 teaspoon salt ½ teaspoon turmeric powder (haldi) ½ teaspoon garam masala powder For Masala Paste ½ cup grated coconut 1 teaspoon fennel seeds (saunf) 1 inch stick cinnamon (dalchini) 2 cloves (laung) 3 green chillies ½ inch ginger 3 garlic cloves peeled 2 tablespoon gram dal (dalia / pottukadalai) or cashew nuts 1 small onion, peeled and diced 1 medium tomato, cubed Using a little water, grind all this to a fine paste. Keep aside. Preparation In a saucepan, bring to boil 2 cups water, ½ teaspoon salt and add all the vegetables cut to a similar size. Cook till nearly soft. Drain and keep aside. In a kadai, heat oil and crackle the jeera. To this add curry leaves and finely chopped onion. Saute till onions are soft. Add the ground masala paste, ½ teaspoon salt, turmeric powder, garam masala powder and bring to a simmer along with the parboiled vegetables. Add upto ½ cup water to adjust consistency of the dish. Simmer for 3-4 minutes. Remove into a serving bowl and garnish with fresh coriander leaves. Serve hot with Paranthas or Aapams.