Vegetable White Kurma

A variation of Veg Kurma, less spicy n easy to make, n tastes greatt with hot chapati n parotta..I usually prefer white kurma than the normal ones while eating in restaurants, not because it's less spicy, but I like its taste very much..

While I was thinking to do the same in home, I found many recipes, but I liked this one from Asiya Omar mam's blog..The taste was awesome and the best part of it is, my kid loved it a lott..If ur kid is happy with the food, then wat gives u more pleasure than that!!

RECIPE:     

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Preparation Time: 15 mins

Cooking Time: 20 mins 

Serves: 3-4 persons

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INGREDIENTS:    

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Onion - 1

Cauliflower florets - 1 bowl

Potato - 1

Green peas( pressure cooked) - 2 tbsp

Ginger garlic paste - 2 tsp

Cardamom-cinnamon-cloves powder - 1/2 tsp

Mint and coriander leaves - a few

Lemon - little less than 1/2

Salt - as req.

Water - as req.

Coconut oil - 1 tbsp

Ghee - 1 tsp or more

To Grind:

Grated Coconut - 4 tbsp

Saunf powder - 1 tsp

Green chilli - 3 or 4

Cashews - 15 to 20

METHOD:

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1. In a cooker, pour oil and ghee, add the sliced onion and saute well. Next add the ginger garlic paste and the cardamom-cinnamon-cloves powder, simmer the flame, and saute well.

2. Add 1/4 of cup water to avoid burning and mix well. Now add the peeled and chopped potato, add 3/4 cup of water, simmer the flame, close the lid and cook for 10 mins or until 75% cooked.

3.  In the mean time, to clean the cauliflower florets, soak them in hot water with little salt and turmeric powder added to it, for 10 mins. Strain and set aside.

4.  Add the cleaned florets and salt to the gravy, and cook for 5 more mins. Now it's time to blend together the ingredients under 'to grind' with required water to a fine paste. Set aside.

5. Add the ground paste to the cooker with a cup of water and cook until the gravy thickens as required. 

6. Now add the green peas. I have added it finally because it was already cooked well. If you are adding uncooked green peas, add it along with the potato itself in step3.

7. Now add the mint and coriander leaves, and mix well. Finally, switch off the stove, add the lemon juice, close the lid, and let it remain undisturbed for some time. DONE!!

Your finger licking veg white kurma is ready to be served with hot tiffins!!Njjoy!!

NOTE:

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1. Soak the green peas for a few hours and pressure cook it for 3 whistles or until cooked. You can also add pressure cooked potatoes to the gravy to save time.

2. Vegetables choice and their ratio completely depends on your wish.

3. Since I have added turmeric to cauliflower while cleaning it, the gravy is little creamy in color. Else it would have been more whitish in colour. Anyways it's not going to affect the taste.

4. Instead of the cardamom-cinnamon-cloves powder, you can also add 2 or 3 in each of them as whole. You can also use garam masala instead.

5. Adjust ingredients as per your taste.