Spicy vegetable kurma

Ingredients

To Boil:

• Potatoes - 3 medium peeled and cubed
• Peas - 1/2 cup
• Carrot - 1 large peeled and cubed
• Cauliflower Florets - 3/4 cup chopped
• Salt to taste
• Water

To Paste:

• Coconut - 1/2 cup
• Poppy Seeds - 1 tablespoons
• Fennel Seeds - 1 tablespoons
• Green Chillies - 2
• Cashewnuts - 2 tablespoons
• Water
• For the Kurma
• Cooking Oil - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Red Chilli Pwd - 1 tablespoon
• Turmeric Pwd - 1/4 teaspoon
• Garam Masala - 1 tablespoon
• Coriander Pwd - 1 tablespoons
• Onion - 1 large
• Tomato - large
• Ginger-Garlic Paste - 2 tablespoons
• Coconut Milk - 1 cup
• Cardamom - 2
• Cloves - 2
• Cinnamon Stick - 1/2 inch
• Bay Leaves - 2
• Curry Leaves a few
• Cilantro finely chopped
• Salt to taste

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Preparation

• Microwave the Vegetables Potato - Cauliflower combo and Peas and Carrot combo with Salt and Water for 3 minutes covering them. Reserve the Stock for the kurma.
• Make the paste and set aside and if you are not using ready to use Coconut Milk prepare Coconut Milk and seperate the skins
• Heat Oil in a pan add Cinnamon, Cloves, Cardamom, Bay Leaves, Cumin Seeds and Mustard Seeds. When Mustards splutter add the Curry Leaves and chopped Onions.
• When they turn golden add the Ginger-Garlic paste and fry once the raw smell disappears add the Red Chilli Pwd, Tumeric Pwd, Garam Masala, Coriander Pwd and Saute well.
• After a min add the chopped Tomatoes, when its all cooked and tender add the Microwaved Vegetables and the Coconut paste let it cook.
• Now add the Coconut Milk and adjust Salt and sprinkle Cilantro and cover and cook. If needed add the reserved Vegetable stock to get the liquidy consistency.