Vegetable Shahi Kurma

As I have previously announced to the world mentioned (several times over and over) that I am a huge fan of coconut based recipes, here is another recipe of mine with fresh coconuts in it. I really love the rich flavour of spices in it. Whenever I make this, the whole house fills with nice aroma. I would love to call this shahi kurma, coz of it's richness & glory. :o). I have changed it up from my mom's version. It's very close to saagu that kannadiga's make (I think). It goes really well with Indian flat breads, especially pooris. Try this one out and let me know what you think of it.

Serves: 6 | Prep time: 20 min. Cooking Time: 30 min.

Ingredients:

Mixed vegetables – 5 cups (carrots/broccoli, cauliflower, yellow carrots - I used frozen)

Onion/ bell pepper (optional)

Potatoes – 2 big ones (About 1½ cup)

Bay leaves

coconut milk/ heavy cream

Garam masala - 1/2 tsp.

haldi - 1 pinch

Oil

Salt to taste

For Green masala

Green chilies - 4

Coriander leaves - 1 cup

Mint/ Pudina leaves - 1 spring (optional)

Ginger - lime size

Garlic - 5 cloves

For Coconut masala

Freshly grated coconut - 2 tbsp.

Cashew nuts - handful

Poppy seeds - 1 tsp.

Cumin/ Jeera seeds - 1 tsp.

Clove/ Lavanga - 3

Method of Preparation:

Preparing for Kurma –

~ Clean and Cut all the vegetables. Cut potatoes in square cubes and place it in water with some salt.

~ Microwave frozen vegetables on high for 5 to 7 minutes.

~ Dry roasts everything under coconut masala and keep aside to cool.

~ Using a blender or food processor, make a paste of everything under list of Green masala. Take it out in a bowl and set aside.

~ Now grind all the dry roasted ingredients, make a fine paste using little water. Take the paste out and keep it aside.

~ Clean the grinder with some water and set it aside to cook vegetables later.

The Making –

~ In a heavy bottomed vessel, heat some oil and add bay leaves.

~ Add Onions and fry till translucent.

~ Add in the green masala paste and fry till the raw smell is gone.

~ Drain the water from potatoes and add it in the pan. Fry for a minute and add the coconut masala paste. Mix thoroughly and cover the pan. Cook until potatoes are little over half done.

~ Now add the microwaved vegetables and water from cleaning the grinder. [If you are using fresh vegetables, it’s better to half cook the vegetables separately and add it at this point]

~ Mix all the ingredients gently and add salt to taste.

~ After cooking for about 5 minutes, add coconut milk, reduce the heat to medium, cover and continue to cook until all the vegetables are done.

~ Serve it hot with puri/ chapati’s.

Sending this to Radhika's Let's Cook - Mughlai Cuisine event, Pari's event hosted by Janaki called Only Curries , Kavi's HCC - Lunch event,and Sreelu's Thanksgiving Recipes