Vegetable Kurma | Green coconut curry
Servings: 4
Ingredients
Mixed veggies
- 1 cup peas.
- 1 cup chopped carrots
- 1 cup cauliflower florets optional
- 1 cup chopped Potato
- 1 cup chopped beans
- 1/2 cup chopped onion
Other Ingredients
- 1 cup thick coconut milk use regular milk instead if you like
- 3 tbs oil
- 1 tsp fennel seeds
For Masala paste
- 1 1/2 - 2 tsp - fennel seeds
- 2 green cardamom
- 4-5 cloves
- 1 cinnamon small
- 1 cup fresh coconut
- 10 nos almonds
- 1 cup coriander and mint leaves
- 3-4 pods of garlic
- 1 small piece ginger
- 1/2 onion
- 1/2 to mato
- Grind all the above ingredients into a smooth paste and set it aside.
Instructions
- Turn on the Instapot to the saute mode and let the pot heat up.
- Once the message turns to 'Hot' add in the oil and add the funnel seeds. once it starts to splatter add the whole masalas.
- Now add in the chopped veggies and lightly saute.
- With less water cook the veggies with some salt for 4-5 minutes in the manual mode.
- While the veggies are cooking grind all the masala into a smooth paste.
- When the veggies are well cooked open the Instapot and move to the saute mode.
- Add in the ground paste and let the mixture cook well with the veggies. adjust salt as needed at this point.
- Cook it for10 -15 mins , stiring occationally till the raw smell of the masala is gone
- Add in the cup of coconut milk to the mixture.Cook for about a minute not for too long.
- Garnish with coriander and serve it hot with rotis, chappati, rice or Adai