Veg Kurma

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 2 finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add 2 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add 4 chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add the ground coconut-spice paste (prepared during pre-processing) and mix well.
7. Add 1 cup of water to adjust consistency and bring to a boil.
8. Add the mixed vegetables (carrots, beans, peas, potatoes, cauliflower) and mix well.
9. Add salt to taste
10. 2 teaspoons of garam masala, and 1 teaspoon of turmeric powder. Stir well.
11. Cover and cook on low heat for 15-20 minutes or until vegetables are tender.
12. Add 1 cup of coconut milk, stir, and cook for another 5 minutes.
13. Garnish with chopped coriander leaves and serve hot with rice or paratha.