Simple Veg Kurma/ Curry ~ No coconut recipe

Its really Hot in London and my cravings for meat are downhill, all I want is some fresh juice and veggies. Today I am sharing a one-pot Veg Kurma /Curry recipe that I make often. Its a no coconut recipe and is healthy side-dish for rotis / rice.

You can substitute the vegetables with your choice of veg/ meat. Its a simple and easy one pot meal for the hot and busy days. Try it and I hope you will love it as much as I do. 

Recipe ~ Own

Cook & Prep time ~ 20 mins

Serves ~ 2-3 people

Ingredients

For the curry

Carrots - 1 chopped in cubes

Beans - 6-8 chopped to 1 inch pieces

Potato - 1 medium pealed and chopped in quarters

Onion - 1 large chopped fine

Tomato - 1 large, pureed

Ginger-garlic paste - 1 tbsp

Turmeric - 1/4 tsp

Red chilli powder - 1/2 -1 tsp (As per spice tolerance)

Corriander powder - 1 tsp

Bay leaf - 1

Cinnamon - 1 (inch piece)

Cloves - 2

Whole Cumin/ jeera - 1/4 tsp

1/2- 1 cup water to cook the vegetables

Salt - to taste

Oil - 1 tsp

For grinding

Sombu/ aniseed - 1/2 tsp

White poppy seeds/ kasakasa - 1/2 tsp

Cashew - 2-3 whole/ chopped

Green chilli - 1-2 (As per spice tolerance)

Water - to soak the ingredients (less than 1/4 cup)

Method

• In a mixie / blender jar fill the ingredients for grinding and add little water to immerse them and keep it aside to be made into a fine paste later (they need to soak for atleast 5-8 mins)
• In a hot pan/ skillet add oil, once its hot add the whole spices except cumin and wait until they release aroma, add the cumin/ jeera and the onions. Give it a good stir and let the onions become translucent and turn light brown. Add the tomato puree and little salt, let the raw smell go and then add the cut vegetables with the spice powders. At this point add 1/2 -1cup water to let the vegetables cook, cover the lid and let them cook for 7-9 mins. As they cook grind the paste and keep it ready (made sure it is fine and smooth)
• Now open the lid and check if the vegetables are cooked (if not give it another 3-5 minutes to cook) and now add the paste and mix well until well combined
• Cover and cook in medium flame for 5 minutes adding salt. Garnish with fresh corriander leaves

Serve hot with rotis

Tips 

- In case the curry is thick just dilute it with little water and cook for few minutes 

- For a less spicy version simply add only the turmeric powder