Ingredients

1. Oil – 4tbsp
2. Onion – 1(80gms)
3. Ginger and garlic paste – 1tbsp
4. Tomato – 1(150gms)
5. Curry leaves - 15
6. Chilli powder – 11/2tsp
7. Turmeric powder – 1/4tsp
8. Garam masala – 1tsp
9. Water – 21/2cups
10. Yoghurt – 1tbsp
11. Milk – 1/2cup
12. Butter – 1tbsp
13. Coriander leaves – 3tbsp

Whole spices

14. Bay leaf – 1(big)
15. Green cardamom – 4
16. Cloves – 5
17. Cinnamon stick – 1(3inch)
18. Fennel seeds – 1/2tsp
19. Star anise - 1

Paste

20. Star anise – 1
21. Fennel seeds – 1tsp
22. Green cardamom – 4
23. Star anise – 1
24. Black stone flower (kalpasi) – 1tsp
25. Fresh coconut – 4tbsp
26. Kush kush – 1tsp
27. Cashew nuts – 5
28. Onion – 1 small or 80gms
29. Tomato – 80gms

Vegetables

30. Chow chow – ½
31. Carrot – 1
32. Potato – 1(small)
33. Beans – 12
34. Peas – 1/4 cup

Method

1. Chop onion, tomatoes and coriander leaves finely. I have used frozen peas.
2. Precook the vegetables with turmeric 1/4tsp with adequate water11/2cup. The vegetable has to be firm when cooked or add the raw vegetables when the paste is added and cook along with it.
3. Soak cashew nuts and khus khus in hot water for 30minutes.
4. Add all the ingredients for the paste in a mixer, including cashew nuts and khus khus, grind to a fine paste. Add water if required.
5. Heat oil in a vessel; add all the whole spices, fry for 7 to 10 seconds.
6. Add onion and curry leaves, suate until onion is soft and transparent.
7. Add ginger and garlic paste saute for few seconds.
8. Add chopped tomatoes and add all the spices cook until tomatoes becomes soft (add little water to avoid spices to burn).
9. Add the paste and 11/2cups water (the water 1/3rd used to clear the left over paste attached inside the mixer) mix well.
10. Cook for 15minutes on medium flame, until it starts leaving oil. stir in-between. In the paste there is raw onion, it has to be cooked well.
11. Add water 1/2cup or any left over water from the precooked vegetables, to loosen the curry.
12. Add yoghurt, mix quickly at low flame.
13. Add precooked vegetables, butter and milk mix well.
14. Cook for 15 minutes on low flame, until it has left oil on top of the curry. Switch off.
15. Garnish with coriander leaves.
16. I have served vegetable kurma with my favourite combo idli and puri.

Notes

1. Can add raw vegetables when the paste is added and cook until both are cooked well.
2. Add water as per the requirement and the consistency you required.
3. Can cook the tomatoes until soft and then add the spices and cook for few minutes.