This is a North Indian style Kurma n goes well with Palak Chapathi.

Serves 4

Category - Breakfast / Lunch / Dinner

Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies 

Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste

Once the veggies are pressure cooked, strain the veggies and save the stock.

In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.

(You can steam the veggies till well done if you dont have a pressure cooker)

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Views: 753

Comment by michele chinsky on May 9, 2012 at 9:07pm

what is the cashew measurement? this sounds great 

Comment by Meghana Komarla on May 9, 2012 at 11:46pm

just 15 to 20 will do.


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