Step-by-Step Instructions

1. 1.Prepare the Grinding Paste

   In a mixer grinder, add a 2-inch piece of ginger, a handful of peeled garlic cloves, 5 cashew nuts, 1/2 tablespoon of poppy seeds, and 1/4 cup of grated coconut. Add a little water as needed and grind into a fine, smooth paste. Set aside.

2. 2.Sauté Whole Spices

   Heat a pressure cooker and add 2 tablespoons of cooking oil. Once the oil is hot, add the whole garam masala: 1 large piece of cinnamon, 3 cloves, 3 cardamom pods, 1 teaspoon of fennel seeds, 1 star anise, and a small piece of kalpasi. Sauté on low flame until fragrant.

3. 3.Sauté Onions and Tomatoes

   Add 1 large chopped onion and a pinch of salt to the cooker. Sauté until the onion turns translucent. Then, add a few curry leaves and 1 small tomato, cut into 2-3 pieces. Continue to sauté for about 2 minutes until the tomato softens.

4. 4.Add Vegetables and Spices

   Add the chopped vegetables: 1 diced carrot, 5 chopped green beans, 1/2 cup of pre-cooked green peas, and 1 large peeled and diced potato. Mix well and sauté for 2-3 minutes on medium flame. Then, add 1/4 teaspoon of turmeric powder and 1 teaspoon of chili powder. Sauté again for a minute to cook the raw smell of the spices.

5. 5.Combine with Ground Paste and Cook

   Pour the prepared grinding paste into the cooker. Add water, first rinsing the mixer jar with some water and then adding more normal water to achieve the desired consistency (thicker for chapati/poori, thinner for rice). Mix everything thoroughly and check for salt, adding more if needed. Close the pressure cooker lid.

6. 6.Pressure Cook the Kuruma

   Cook on high flame until 4 whistles are released. After 4 whistles, turn off the stove and allow the pressure to release naturally. Do not open the lid until all pressure has escaped.

7. 7.Garnish and Serve

   Once the pressure is fully released, open the cooker lid. Stir the vegetable kuruma. Finally, sprinkle with finely chopped fresh coriander leaves, mix gently, and serve hot with chapati, poori, or rice.