Veg Kurma Hotel style

I love Veg Kurma from hotels especially the Thattukadas in Kerala :) Tastes so delicious and goes well with Appams, Idiyappams, Chappathis and even Rice. Neither my mom nor my  mom in law prepares it at home and as usual I had taken it for granted like its a dish reserved for hotels. I mean when we go to restaurants, dont you feel like eating something different from what you eat regularly at home? But my hubby dearest sometimes behaves very oddly. We go to restaurants for dinner and then he will end up ordering the same Paneer curry which I would have prepared for him the very same afternoon !! 
Recently when I visited my neighbour's home, the house smelled divine with all the lovely spices. These days, we are unable to open our windows for a long time due to cold and hence the cooking smell lingers for a very long time. My neighbour is a great cook and I couldnt control my curiosity as to what excellent dish she has snapped up this time. She told me to taste the dish and it was Veg Kurma and tasted exactly like the one we have from hotels. Immediately got the recipe from her and I tried it out and it was excellent. Both me and hubby loved the dish and decided to include the dish in our menu once in a month. Do check it out guys!! It tastes excellent :)

Veg Kurma:

Ingredients: Makes for 2 servings

Note: Have added 1 spicy green chilly and 3/4 Tbsp spicy chilly powder and the spiciness of the dish is very mild as per our tastebuds. Feel free to adjust as per your taste. 

1 medium sized onion 
1 cup chopped vegetables (A combination of carrots, green beans, cauliflower, potato, peas and paneer)
1 small Tomato
1 green chilly
1 Tbsp Ginger - Garlic paste
1/4 Tbsp Turmeric Powder
3/4 Tbsp Chilly Powder (Add as per your taste)
1 and 1/2 Tbsp Coriander Powder 
1 small cinnamon stick
2 Cardamom
2 - 3 cloves
1 Bayleaf
1 Tbsp cumin seeds
1 Tbsp Fennel seeds
4 - 5 Curry Leaves
1 Tbsp Oil
Coriander leaves for garnishing

To be ground into a paste:

1/2 cup grated coconut
4 - 5 Cashews soaked in warm water for 10 min

Prepping:

Step 1: Chop onion into small sized pieces. Cut all the vegetables. 

Step 2: Soak cashews in warm water for 10 min. 

Step 3: Ground the coconut and cashews with little water into a thick paste.

Method of Preparing:

Step 1:

Heat 1 Tbsp Oil in a pan. Add cinnamon, cardamom, cloves, fennel seeds and cumin seeds. Once they crackle, add onions and curry leaves. Saute till they are soft and slightly brown.

Step 2: 

Add green chilly and ginger garlic paste and saute for 2 min.

Step 3:

Now add turmeric powder, chilly powder and coriander powder and saute for 3 - 4 min. 

Step 4:

Add diced tomato and saute till they are mushy. 

Step 5: 

Now add all the chopped veggies except for Paneer if using. Mix well. Let it cook covered for 2 min.

Step 6:

Add water as per the gravy required and salt. Cover and cook till the veggies are almost cooked. 

Step 7:

Now add Paneer if using and cook till the veggies are done.

Step 8:

Add the ground coconut - cashew thick paste and mix well. Simmer for 5 min and switch off. Garnish with coriander leaves. 

Serve hot with Appam, Idiyappam, Chappathis or RIce.