Vegetable Kurma

Ingredients:

1 ½ Cup Beans
2 large Carrots
2 Cups Peas
2 Potatoes
1 medium Cauliflower
2 Red peppers
1 cup Corn kernels
½ cup raisins
2 ½ inches Ginger
2-3 Green chilies
2 Cups Home made fresh yogurt
1 Can Evaporated milk
1 cup Cashew nuts
3 Tbs. Cornflower
3 Tsp. Salt
2 Sugar
2 masala cardamom
2 bay leaves
2 tsp. Cumin
¼ tsp. asafetida
1 ½ Tsp. Turmeric powder
1 ½ Paprika powder
2 tbs. Coriander powder
1 tsp. Cumin powder
1 Tsp. Cardamom powder
Masala…
1 Tbs. black pepper
3 Kashmir chilies
4 Green Cardamom
1 tsp. Cloves
1 tsp. Shahi jeera
2 Tbs. Coriander seeds
1 shell Mace
½ tsp. Anise seeds
Dry roast ingredients for masala till you get nice aroma. Grind this to powder. Soak the cashew nuts for 1 hour and grind it to paste. Grind ginger and chilies to smooth paste. Peel and chop carrots and potatoes in small cubes. Cut the red bell pepper in small cubes. Cut the cauliflower into small florets. Mix ½ can of evaporated milk with corn flower. Beat the yogurt till its smooth.

Now boil the vegetables in around 6 cups of water in batches. First put carrots and beans. Cook them till they are half cooked just tender. Drain and keep aside. In the same water boil potatoes and peas and at the end boil cauliflower. Reserve the stock. Also do not cook bell pepper.

Add ½ cup water in ginger chili paste. Now in large pot heat oil and put two-tsp. Cumin. When cumin crackles add asafetida, masala cardamom, and bay leaves. Now add the ginger chili paste. Fry for 2-3 min. and add cashew paste. Fry for another 2-3 minutes and add all the powdered masalas including the ground masala. Fry tilll you get nice aroma.

Now add the cornflour mix and yogurt. Mix well and stir for 2-3 minutes. Add the vegetable stock ,milk, bell pepper, salt, and sugar. Stir for 3-4 minutes. Now add all the vegetables. Let it cook covered till the gravy starts thickening.

Serve the kurma with naan or chapati.