Vegetable Kurma

The Recipe:

• Soak a handful of cashews and red chillies in hot water for about 15 mins. u can also soak skinless almonds and poppy seeds with it.
• Sauté one roughly cut onion till it browns and grind this along with the soaked nuts. You can add coconut in this mix too (optional. I prefer not to as it makes gravy thicker). Keep the paste aside.
• In an IP or Pressure cooker, sauté 1 finely chopped onion till brown, add ginger garlic paste and 1 big finely chopped or puréed tomato (more tomato than onion.Add 1tsp Chilli powder, 1 tsp coriander powder, 1/4tsp turmeric powder, 2 scoops of yogurt and mix everything well, add salt and the nut/onion paste.
• Add veggies of your choice with little water.(definitely include broad beans. The taste shoots up)
• If in IP, cook manual for 5 mins and QR. If in pressure cooker, cook till 1 whistle
•  Squeeze lemon and garnish with coriander.

Alternate Recipe with evaporated milk:

• In a tbsp of oil, add Cinnamon,Cardamom,Cloves,Dhaniya,Bayleaves,Kaju, onions,green chillies,haldi
• Grind the mixture after it cools
• Fry the mixture back in oil and add jeera powder,red chilli powder and water
• Add tomatoes
• Keep mixing continuously and add evaporated milk on a very low flame
• Then add beaten yoghurt followed by cilantro and pre-boiled veggies of your choice