Veg Gravy / Veg Curry / Vegetable Kurma

Vegetable curry also called vegetable gravy or kurma is a combination of vegetables you like with some added spices. You can mix and match the vegetables for your liking.

Ingredients

1. Potatoes (finely chopped) - 1/2 cup 
2. Carrot (finely chopped) - 1/2 cup 
3. Beans (finely chopped) - 1/2 cup 
4. Green Peas - 1/2 cup 
5. Paneer (finely chopped) - 1/2 cup 
6. Cooking Oil - 2 tablespoon 
7. Cumin Seeds - 1/2 teaspoon 
8. Onion (sliced) - 2 
9. Curry Leaves - 2 sprigs 
10. Green Chili (half-slit) - 2 
11. Ginger Garlic Paste - 1 tablespoon 
12. Tomato (finely chopped) - 2 small 
13. Coconut (grated) - 1/2 cup 
14. Poppy Seeds - 1 teaspoon 
15. Cashew Nuts (soaked for 30 minutes) - 8 to 10 
16. Coriander Powder - 1 teaspoon 
17. Turmeric Powder - 1/2 teaspoon 
18. Red Chili Powder - 2 teaspoon 
19. Garam Masala Powder - 1/4 teaspoon 
20. Coriander Leaves (finely chopped) - for garnishing 
21. Salt to taste 
22. Water as required

Direction/Method

1. In a pan, add some water for boiling the vegetables. 
2. When the water is hot enough, add 1/2 cup of finely chopped potatoes, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped beans, and 1/2 cup of green peas. 
3. Cook them for 10 to 15 minutes. 
4. In the mean time, prepare the gravy by using another pan and heat it for some time. 
5. Pour 2 tablespoons of cooking oil. 
6. When the oil is hot enough, add 1/2 teaspoon of cumin seeds. 
7. When they start to crackle, add 2 sliced onions, some curry leaves and 2 green chilies slit into half. 
8. Sauté them for a minute. 
9. Add 1 tablespoon of ginger garlic paste and sauté them until the raw smell is gone. 
10. Add 2 finely chopped tomatoes and mix it well. 
11. Close the lid and cook until the tomatoes become soft. 
12. In the mean time, make the paste for this curry. 
13. In a mixer jar, add 1/2 cup of grated coconut, 1 teaspoon of poppy seeds, 8 to 10 soaked cashew nuts and some water. 
14. Grind them to make a thick paste. 
15. This paste gives a nice taste to the gravy. Transfer it to a bowl and keep it aside. 
16. Back to the vegetables, if they are cooked well, switch off the flame and stain them using a strainer. 
17. Keep them aside. 
18. Back to the gravy, when the tomatoes are well cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 2 teaspoons of red chili powder. 
19. Sauté them until the raw smell of spices are gone. 
20. Add my cooked vegetables and mix them well. 
21. Add 1 cup of water and salt to taste, mix them well. Adjust the consistency of the gravy by adding some more water to it, if required. 
22. Close the lid and cook for 2 minutes. 
23. Open the lid and mix it well. 
24. Add the prepared paste and 1/2 cup of finely chopped paneer 
25. Mix it well. 
26. Close the lid and cook it for a minute or two until the oil separates out from the gravy. 
27. Open the lid and mix it well. 
28. Lastly, add 1/4 teaspoon of garam masala powder and chopped coriander leaves. 
29. Mix it well. 

Vegetables gravy or curry is ready to be served with kulcha, naan, parathas, chapattis or ghee rice or just plain rice.

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