Potato-Peas-cauliflower Kurma

This vegetable kurma is a great side dish for chapathis or Kerala coin parathas. It is a coconut based white gravy flavored with mild spices.Its a quick one if you have grated coconut ready in your pantry.

Aloo-Mattar Kurma

Ingredients

Serves - 4
Spice Level - Moderate

Grated coconut - 1/2 cup
Badams/Almonds - 6
Jeera - 2 Tspn
Saunf - 1 Tspn
Ginger-Garlic Paste - 1 Tbspn
Green chilli - 4
cloves - 2
Onion - 1 finely chopped
Tomato - 1 Finely chopped
1 cup of chopped mix veggies, - I used potato,peas and cauliflower.
Oil - 2 Tbspn
Jeera - 1 Tspn
Salt -  as per taste
Turmeric - 1/4 Tspn


Method

First grind the first 7 ingredients with 1/2 cup water to a fine paste. Keep aside. Boil the chopped veggies till its half-cooked. Keep aside.

Heat oil in a kadai. Add jeera and let it roast. Add in the chopped onions and saute it till translucent. Add chopped tomatoes salt and turmeric. Cook till the tomatoes are soft and juicy. Now add in the ground paste , and saute for a couple of minutes. Add about 1 cup water and let it simmer in low heat for about five minutes.Now throw in the half-cooked veggies and let them cook through in the gravy. Add more salt if needed. Also add in water if needed to get desired consistency.Switch off flame. Serve with hot chapathis :). Simple NO?



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