Vegetable Kurma

Ingredients:
Carrot-1,diced into cubes
Beans-4,diced
Green peas-1/3 cup(I used frozen)
Cauliflower-1 cup,cut into small florets
Red capsicum-few cubes
Green capsicum- few cubes
Yellow capsicum-few cubes
Paneer-100gms
Chilly powder- 1tsp
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Onion-2,chopped into medium pieces
Coriander leaves-1/4 cup,chopped,to garnish
Ghee/Oil-2 tbsp

Ingredients for the paste:
Coconut-2 tbsp,grated
Green chillies-2
Cloves-2
Cardamom-2
Cinnamon-1/2 “
Ginger-1/2 “
Garlic-5-6,peeled
Tomatoes-2,chopped
Onion-1,chopped roughly
Coriander seeds-2 tsp

Method:

1. Saute paneer in a tsp of oil or ghee until light brown.(This step is optional)
2. Steam the vegetables until just done,don’t overcook it.*
3. Make a paste with the ingredients mentioned in the list.
4. Take a pan,heat ghee/oil,fry chopped onions until translucent.
5. Add the ground paste and saute it until the raw smell goes.
6. Add chilly powder,turmeric powder,garam masala powder and coriander powder one by one and saute for a minute.
7. Add steamed vegetables,paneer,salt to taste and a pinch of sugar.
8. Add water and adjust the consistency of the gravy.
9. Take a boil and garnish with chopped coriander leaves.
10. Serve it hot with ghee rice.

My notes:

How to steam vegetables:

• Chop and wash the vegetables well,transfer it in a vessel,add little salt and toss it well and place the vessel in the pressure cooker with little water filled in the pressure cooker.
• Don’t add water directly to the vegetables.
• Take 2 whistles and simmer for 2-3 minutes.
• Once the steam releases open the lid.
• You may also boil the vegetables directly in a vessel or cooker.