Creamy Vegetable Kurma

The reason for me to blog about this post is a very charming 3 year old boy affectionately called Sasa. He loves Indian food and likes the veggie kurma from Delhi Kitchen, a local Indian fast food restaurant in San Diego. He happens to be a regular along with his parents to this place. On one of his visits to my house he asked me for the kurma and so I took it upon me to go have dinner at Delhi Kitchen and came up with my version of the dish. I think its a close cousin to Navarathana Kurma minus the nuts and dry fruit. I hope he enjoys what I have prepared for him.

Gadgets:

Wok
Cutting Board
Knife
Blender
Measuring cups and spoons
Spatula


Ingredients:

Onion - 1
Garlic - 2 cloves
Ginger- 1 inch
Tomato - 1
Veggies (carrot, peas, beans, corn etc) - 1 cup
Ketchup - 1 tbsp
Kasthuri Methi - 1 tbsp
Cumin Seeds - 1 tsp
Cumin Powder - 1 tsp
Pepper powder - 1/4 tsp
Chilli Powder - 3/4 tsp
Garam Masala - 3/4 tsp
Pav Bhaji Masala - 3/4 tsp
Salt
Oil - 2 tbsp
Water -1/2th cup
Fresh Cream- 1/2 cup






Preparation:

1. Grind onion, garlic and ginger in a blender into a thick paste.

2. Heat the wok and add 2 tbsp oil. When the oil heats up add cumin seeds allow it to roast for 10 seconds and add the onion paste and salt and cook at medium heat covered. Keep stiring from time to time until the raw smell leaves the mixture.

3. Blend the tomato in the blender and add it to the onion mixture. Add tomato ketchup, cumin powder, pepper powder, garam masala, pav bhaji masala, chilli powder and cook for a few minutes.

4. Add the veggies and 1/2 cup water and allow to cook for some time covered.

5. Garnish with kasthuri methi turn the heat off and add the fresh cream. Mix well and serve with rice or roti.

6. If you have no nut allergy then you can add roasted cashews and raisins.