Vegetable Kurma / Chapathi Kuruma / Korma for Pulao in Pressure Cooker | Indian Curry Recipes

My idea of kuruma is that it is a rich coconut or cashew based gravy. But I was proven wrong when MIL made this delicious kurma with very little of those two rich ingredients. The main player here is yogurt, the healthier sibling of cream. Though coconut and cashew is present here, very little amount of these are added here at the end just for the touch. This goes well with steamed rice, Pulao, Rotis, Idli and Dosa. You could make this once and serve for all the meals in a day! ;)

Ingredients:
Mixed vegetables - 3 cups (I used a mixture of Carrot, Potato, Cauliflower & Peas)
Onion - 1/2 cup - sliced thin
Tomato - 1/2 - chopped fine
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilli powder - 1 tsp or to taste
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Yogurt - 3/4 cup
Whole garam masala - 3 cloves, 1 bay leaf, 1" cinnamon, Fennel seeds - 1/2 tsp
Oil - 2 tbsp
Salt - to taste
Grind to a paste:
Khus Khus/ Poppy seeds - 1 tbsp
Cashew nuts - 3
Grated Coconut - 2 tbsp

Method:
Soak the poppy seeds and cashew nuts in 2 tbsp of water for about 15 mins. Grind it to a smooth runny paste along with coconut. In a pressure cooker, heat oil and fry the whole garam masala. Add the onions and saute for about 2 minutes. Now add the ginger & garlic pastes and fry for 2 minutes. Add the cut vegetables, tomato with spice powders and mix well. In medium heat add the yogurt and mix well. Add 4 to 5 cups of water or as desired with salt to taste. Cover and pressure cook for 1 whistle, you could also cook in stove top until the vegetables are tender. When the pressure is released add the ground coconut paste and allow it to boil for 5 minutes. Garnish with coriander leaves and serve hot. This is a great accompaniment for pulaos, rotis, idli/dosa.
Sending this tasty kurma to Anu's South Indian Cooking #2 guest hosted by Sangeetha; Cooking with Spices - Poppy Seeds by Anu.