Veg Kurma

🔥 Prep

• Rinse and cut 300 g mixed vegetables (such as carrots, beans, peas, cauliflower) into bite-sized cubes.
• Measure out 4 tbsp grated coconut.
• Measure out 8 cashew nuts.
• Peel and finely chop 1 medium onion.
• Chop 1 medium tomato into small pieces.
• Measure out 1 tsp fennel seeds.
• Measure out 1 tbsp ginger‑garlic paste.
• Roughly chop 15 fresh mint leaves.
• Measure out 2 tbsp cooking oil.
• Measure out 1.25 tsp salt.

🔥 Cook

• 1. Heat 2 tbsp oil in a deep pan or kadai over medium heat until shimmering.
• 2. Add the 1 tsp fennel seeds and sauté for 30 seconds until fragrant.
• 3. Add the chopped onion and cook over medium heat for 4‑5 minutes, stirring occasionally, until translucent and lightly golden.
• 4. Stir in the 1 tbsp ginger‑garlic paste and sauté for 1 minute until the raw aroma disappears.
• 5. Add the chopped tomato and cook for 3‑4 minutes over medium heat, stirring, until it softens and the oil begins to separate.
• 6. Meanwhile, blend the 4 tbsp grated coconut and 8 cashew nuts with ¼ cup water to a smooth paste; set aside.
• 7. Add the chopped mixed vegetables (300 g) to the pan, toss to coat with the onion‑tomato mixture, and sauté for 2 minutes over medium heat.
• 8. Pour in about ½ cup water, cover, and simmer over low heat for 8‑10 minutes or until the vegetables are just tender.
• 9. Stir in the coconut‑cashew paste, mix well, and continue to simmer over low heat for 5 minutes, allowing the gravy to thicken.
• 10. Season with 1.25 tsp salt, adjust to taste, and stir in the chopped mint leaves; cook for 1 minute over low heat.
• 11. Turn off the heat, let the kurma rest for 2 minutes before serving.

🔥 Serve

• Transfer the veg kurma to a warm serving bowl and garnish with a few extra mint leaves if desired.
• Serve hot with flaky parotta, soft chapati, or steamed basmati rice.
• Accompany with a wedge of lemon and a side of plain yogurt or raita for balance.