Name: Veg kurma recipe (vegetable korma)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 3 tablespoons fresh coconut (or ¼ cup coconut milk); 10 to 12 cashew nuts; 1 tablespoon poppy seeds (roasted (optional)); ¾ teaspoon fennel seeds (or saunf or sombu or ½ tsp powder); 1 tablespoon fried gram (or pottukadalai or putnalu (optional)); 1 small bay leaf (or tej patta); 1 star anise (or chakri phool); 1 strand mace (or javithri (optional)); ½ teaspoon cumin (or jeera); 2 green cardamoms (or elaichi); 3 cloves (or laung); 1 inch cinnamon (or dalchini); 2 tablespoon oil; 1 cup onions (finely chopped - 2 medium); 1 green chilli (optional); 1 ½ teaspoon ginger garlic paste; ¾ cup tomatoes (finely chopped - 2 medium sized); salt as needed; ¾ cup beans (chopped - 8 to 10); ¾ cup carrot (chopped - 1 medium sized); ¾ to 1 cup cauliflower (or gobi florets); ¾ cup potatoes (or aloo cubed - 2 small); ½ cup green peas (or matar); handful coriander leaves (chopped); 1 ½ cups water; 1/8 teaspoon turmeric (or haldi); ¾ to 1 teaspoon red chili powder (kashmiri or byadgi); 1 to 1 ¼ teaspoon garam masala