Wednesday, June 20, 2012

Vegetable Shahi Kuruma

I tried this as per the cook book , and it came out very well….simple and easy recipe, really tasty with chappathi,roti,rice  etc.try it and enjoy! 
Vegetable Shahi  Kuruma
mixed vegetables (2 carrots, 5 French beans, 1 medium size potato, ¼ cup fresh green peas , 5 cauliflower florets or any vegetables of your choice), cut  into cubes
1 tablespoon oil
2 cloves
2 cardamom
1  small piece cinnamon sticks
1 small bay leaf
1 onion, cut into small bits
2 tablespoon  ginger - garlic paste
3 green chillies, slit lengthwise
1 medium  tomato  finely chopped
1 cup  water
salt (to taste)
Extra 1/4 cup  water
1 teaspoon chopped coriander leaves
For coconut paste:
¾ cup  grated coconut
10 cashew nuts, chopped ( soak cashew nuts in ¼ cup  water for one hour. Cashew nut paste will make a creamy gravy )
2 tablespoons water
Make a smooth paste of above ingredients with 2 tablespoon water and keep aside.
Heat oil in a deep frying pan. Add bay leaf, cloves, cardamom and cinnamon. Fry on a medium heat till fragrant.Add onion pieces and fry till golden color.Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell goes.Add chopped tomatoes and saute for 2 - 3 minutes.Add chopped vegetables, 3 green chillies, salt to taste and 1 cup  water. Cover with a tight lid and cook on a low to medium heat for 12 - 15 minutes or until done / vegetables softens.Add coconut - cashew nut paste and extra 1/4 cup  water and adjust salt to taste if you required. Mix well.Cover with a lid and cook on a low heat for 5 minutes. Avoid boiling on high heat. You can add 3-4 tbsp fresh cream in to it.  Sprinkle pinch of  garam masala and  chopped coriander leaves.