Mixed Vegetable Kurma

Ingredientsfor 4 servings

• Coconut grated : 1 no
• Carrots cut in to ¼” round pieces : 2 nos
• French beans — cut into 1” long pieces : 100 gm
• Baby corn — cut into 1” long pieces : 100 gm
• Capsicum cubed : 1 nos
• Paneer — cut into pieces : 200 gm
• Onion finely chopped : 1 no
• Garlic ginger paste : 1 tsp
• 3 nos Green chilies slit : 2
• Cinnamon : 1” pc
• 5 nos Cloves : 4
• 4 nos Green cardamoms : 3
• Bay leaves : 2 nos
• Turmeric powder : 1 tsp
• Red chilli powder : 2 tsp
• Curry leaves, a few
• Freshly chopped coriander leaves, a few
• 4 tsp Oil : 3
• Besan /chick pea flour : 3 tsp

Preparation

1. Step 1

   Grate the coconut and soak in warm water for 15 - 20 minutes and extract the milk and set aside.

2. Step 2

   Mix the besan / chick pea flour with a little water to make a smooth paste and add to the coconut milk and Stir everything together thoroughly.

3. Step 3

   Pour oil into a pan and heat it and fry the whole garam masala.

4. Step 4

   Add finely chopped onion, curry leaves and slit green chillies and cook until onion turns translucent.

5. Step 5

   Add garlic ginger paste and fry for 1 - 2 minutes.

6. Step 6

   Add the chopped vegetables, turmeric powder, red chilli powder, salt and a little water and Put the lid on and cook on a low flame for 12 - 15 minutes till the vegetables are almost cooked and the water has dried up.

7. Step 7

   Enter Step.

8. Step 8

   Gradually add the coconut and besan / chick pea flour mixture to the vegetables stirring continuously so that the coconut milk does not curdle.

9. Step 9

   When the gravy starts to thicken turn off the gas and add paneer pieces and chopped coriander leaves and Stir everything together thoroughly.

10. Step 10

    Enter Step.

11. Step 11

    Goes well with rotis/parathas.