VEGETABLE KURMA

Ingredients

100 gms Cauliflower (cut into medium sized florettes)
2 medium sized Potatoes (cut into 1/2 inch cubes)
1 medium sized Onion (chopped finely)
2 Carrots (cut into 1/2 inch cubes)
100 gms French Beans (chopped finely)
100 gms of Shelled Peas


For Gravy:

2 tbsp of Dhania
3 tbsp of grated Coconut
3 Green Chillies
1/2 tsp Khas-Khas
2 Cloves
1 inch piece of Cinnamon
1 Cardamom
1 Cashew-nut
1/2 cup Milk

Method

Fry the onions till light pink.
Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water. Grind the spices with dhania, coconut, green chillies and milk.

Add the above ground mixture to the boiled vegetables.

You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.