Aromatic South Indian Vegetable KurmaVeg

1

Combine fresh green peas, chopped carrots, chopped beans, cauliflower florets, and peeled, chopped potatoes in a large pan.

2

Pour in the water, cover the pan, and cook over medium heat until the vegetables are tender.

1

In a blender, add the whole spices: dal chini (cassia/cinnamon), cloves, cardamom seeds, fennel seeds, cumin seeds, coriander seeds, turmeric powder, and red chilli powder.

2

Blend these into a coarse powder.

3

Add the green chillies, fresh ginger, fresh coriander leaves, freshly grated coconut, soaked poppy seeds, soaked cashew nuts, and chopped tomatoes to the blender.

4

Add a splash of water and blend everything together until you reach a smooth, consistent paste.

1

Heat oil in a separate pan or heavy-bottomed pot.

2

Stir in the yellow asafetida and let it bloom briefly.

3

Add the freshly ground masala paste to the oil and sauté it.

4

Continue cooking until the raw aroma of the spices fades and the mixture becomes aromatic and the oil begins to separate from the paste.

1

Add the cooked vegetables along with their remaining cooking water into the masala base.

2

Stir in the salt and mix well to ensure the vegetables are evenly coated.

3

Allow the curry to simmer for a few minutes so the vegetables fully absorb the flavors of the spiced masala paste.

1

Remove from heat and serve hot with your favorite Indian flatbreads, ghee rice, or fragrant basmati rice.