Vegetable Kurma

Ingredients

• Paneer - 100 g
• Green peas - 1/2 cup
• Cauliflower - 1/2 cup
• Baby corn - 4 whole
• Pineapple - 2 slice
• Carrot - 2 whole
• French beans - 4 whole
• Onion - 2 whole
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Curd - 1/2 cup
• Cashew nuts - 2 tbsp
• Grated coconut - 1/4 cup
• Dry red chilies - 2 whole
• Ginger - 1/2 piece
• Garlic - 4 clove
• Coriander seeds - 2 tsp
• Green cardamom pods - 2 whole
• Oil - 4 tbsp
• Salt to taste

Instructions

1. 1Soak the cashew nuts and coriander seeds in a little water for 15 minutes, then drain and set aside.
2. 2While they soak, peel and halve the ginger piece and peel the garlic cloves, then roughly chop the onion, carrot, baby corn and French beans so they are ready to cook.
3. 3Place the drained cashews and coriander seeds in a grinder with grated coconut, dry red chilies, ginger, garlic and the seeds from the green cardamom pods; add the curd and grind to a smooth paste.
4. 4Cut the paneer into cubes and deep-fry them in hot oil until they are golden brown, then remove and drain on paper towel.
5. 5Deep-fry the cauliflower florets in hot oil until they are lightly golden, then drain and set aside.
6. 6Heat 4 tbsp oil in a pan, add the chopped onion and fry over medium heat until the onion turns brown and fragrant; stir in the turmeric powder.
7. 7Add the coconut-and-curd paste to the pan and cook on low flame for 5 minutes, stirring occasionally so the paste thickens slightly and the raw edge cooks off.
8. 8Stir in the prepared vegetables — carrot, green peas, French beans and baby corn — then add 1 cup of water and mix to form a thick gravy.
9. 9Add the garam masala and salt, then simmer for 5 minutes until the vegetables are cooked through and tender.
10. 10Finally add the fried paneer cubes, fried cauliflower and pineapple slices, stir gently and cook for another 2 minutes to warm everything through.
11. 11Serve hot with steamed rice or rotis; optionally garnish with a few toasted cashews for extra crunch.