Mixed Vegetable Kurma

Step 1: Prepare Vegetables

Wash all vegetables thoroughly. Peel potatoes using a peeler and cut them into cubes. Place the potato cubes in a bowl of water to prevent discoloration. Cut cauliflower into small florets. Trim the ends of French beans, remove any fibre, and cut them diagonally into pieces. Cut the carrot into cubes.

Step 2: Cook Vegetables in Microwave

Take a microwave-safe bowl. Add carrot pieces, French beans pieces, cauliflower pieces, potato pieces, green peas, and sweet corn. Pour 30ml of water over the vegetables. Place the bowl in the microwave oven, cover partially with a lid, and cook on high power for 7 minutes. After 7 minutes, stir the vegetables, then cook again on high power for another 5 minutes. Allow 3 minutes of standing time before removing the bowl from the microwave oven.

Step 3: Prepare Paneer and Aromatics

Cut the paneer into cubes. Peel onions and slice them thinly and lengthwise. Peel the garlic clove and cut it into thin slices. Wash and cut the ginger into small pieces. Remove the stalks from the red chillies and break them into small pieces. Slightly crush the big cardamom with a blunt object to open it up, which prevents it from bursting when fried in oil.

Step 4: Fry Ingredients for Paste

Heat a pan on the stove. Add 1 1/2 Tbsp of oil and heat it. Once hot, add the cashew nut pieces and fry them on low flame until they turn golden in colour. Remove the fried cashews and set aside. In the remaining oil, add cumin seeds, cinnamon, cloves, and the crushed big cardamom. Fry, stirring, until the cumin seeds splutter. Add the sliced onions and garlic, and fry, stirring, on medium flame until the onions turn translucent. Add poppy seeds, coriander seeds, red chilli pieces, melon seeds, and ginger pieces. Fry, stirring, until the melon seeds start popping. Transfer the fried mixture to a plate and let it cool down.

Step 5: Make the Paste

Take a mixie jar. Add the cooled fried mixture, fried cashew nut pieces, and turmeric powder. Grind the mixture. Add 130ml of water and grind again to a smooth paste. The paste should feel smooth between your fingers, with no grittiness from the seeds. Transfer the paste into a bowl and keep it aside.

Step 6: Cook the Kurma

Heat another pan on the stove. Add 1 1/2 Tbsp of oil and heat it. Once hot, add the prepared paste and fry, stirring, for a while. Add the cooked vegetables (from step 2) and mix well with the paste. Add 175ml of water to achieve the desired consistency. Add salt to taste and raisins, then mix well. When the gravy starts boiling, add the paneer pieces and mix well. Lower the flame completely, cover the pan with a lid, and cook on low flame for 5 minutes.

Step 7: Finish and Serve

After 5 minutes, remove the lid and mix the kurma well. Add the crushed kasuri methi, some chopped coriander, and cream. Mix everything thoroughly. The curry will look slightly thicker and creamier after adding the cream. Transfer the Mixed Vegetable Kurma to a serving bowl and garnish with the remaining chopped coriander leaves. Serve hot with roti, naan, or jeera rice.

• Keep potato pieces in water after cutting to prevent discoloration.

• Crush big cardamom slightly before frying to prevent it from bursting in oil.

• Grind the paste until completely smooth for the best texture.