Ingredients
- 2 onions, sliced
- 1 sprig curry leaves
- 10 french beans, chopped
- 2 carrots, cubed
- 2 tomatoes, pureed
- 2 potatoes, cubed
- 10 cauliflower florets
- 1 cup green peas
- 1 ts salt to taste
- 1/2 ts chili powder
- 1/4 ts turmeric powder
- 1/2 cup water
Spice paste
- 2 tbs poppy seeds
- 1 ts fennel seeds
- 1 ts cumin seeds
- 2 cardamon
- 2 cinnamon sticks
- 4 cloves
- 100 g fresh coconut
- 50 g cashew nuts, soaked
- 2 green chillies
Preparation
1. Using a mixer, finely grind the spice paste ingredients into a smooth paste adding half cup of water.
2. Add sliced onions and curry leaves to the pot and place on the hob. Set hob to highest level.
3. Switch on Audiotherm, fit it on Visiotherm and turn until the roasting symbol appears. As soon as the Audiotherm beeps on reaching the roasting window, reduce the heat to lowest level.
4. Open the lid and roast the onions till they turn light pink in colour. Add tomato puree and all the vegetables into the pot.
5. Set hob to highest level. Switch on Audiotherm, enter approx. 5 minutes cooking time, fit it on Visiotherm and turn until the vegetable symbol appears. As soon as the Audiotherm beeps on reaching the vegetable window, reduce the heat to low level and cook until done.
6. Open the lid and mix in the spice paste, chilli powder, turmeric powder, water and salt to taste. Cover and cook on highest heat for 4-5 minutes.
7. Switch off the heat, garnish with chopped coriander leaves and serve hot with roti or rice.
Tip
- Do not overcook the kurma as the oil from spice paste may separate and form a layer.
This recipe has been tested and approved by AMC.
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