Step 1: Prepare the paste

Get hold of a mixer grinder. Then add the ¾ cup of grated coconut, cashews, 1 tsp poppy seeds, 1 tsp coriander seeds, and ½ tsp cumin to it. Later, add 1 tsp chilli powder, ½ tsp turmeric, ½ tsp garam masala, ½ tsp fennel seeds, and ½ cup water to the grinder as well. Allow everything to grind well together and make a fine, smooth masala paste. Careful! The paste should be very fine. Otherwise, it will ruin the entire veg kurma recipe.

Step 2: Set The Pan

Heat the stove and place the pan on it. Put sequentially 2 tbsp Doctor’s Choice Rice Bran Oil, 1 bay leaf, ½ inch cinnamon, 4 cloves, 3 cardamom pods, 1 tsp cumin, and 1 star anise, and saute them well. Sauté till very fragrant.

Step 3: Toss The Veggies

Now add 1 tsp ginger garlic paste and chopped onion, and keep mixing ingredients till the onion is light brown. Now add the chopped veggies, pea, carrot, bean, potatoes, cauliflower, 1 tsp salt and a slit green chilies.

Sauté the mixture for a minimum of two minutes, till the tomatoes get mushy and reddish brown, and the amount reduces slightly. Add the prepared masala paste to them and continue sautéing till they all blend well.

Add 2 cups of water lastly and mix well to make the consistency smooth. Then close the lid and allow the preparation to boil for 10-15 minutes till it appears well-cooked.

Step 4: Garnish

Lastly, take off the lid and very lightly trace the coriander leaves across the whole of the gravy to sprinkle a whiff of green across the reddish-perfumed gravy.

The delicious restaurant-style Veg Kurma is ready to accompany the ghee rice and chapatis on your plate! Don’t worry about the rich consistency of the dish. Just keep faith in the health benefits of Doctor’s Choice rice bran oil and relish the finger-licking good Veg Kurma today!