Mixed vegetable paneer kurma- without coconut

Mixed vegetable paneer kurma is one of my favorite kurma recent days. Because it has an awesome flavour that makes you hungry and also, it is prepared without coconut.

 
Ingredients:
Serves 4 to 5

• 10 to 12 nos – Paneer cubes
• 1/4 cup – Carrot chopped
• 1/4 cup – Beans chopped
• 1/4 cup – Green peas (fresh or frozen)
• 10 to 12 nos – Cauliflower florets
• 1 no – Onion (sliced)
• 1 no – Tomato chopped
• 1 tsp – Ginger garlic paste
• 1/4 tsp – Turmeric powder
• 1 to 2 tsp – Red chilli powder (add as needed)
• 1 tbsp – Coriander powder
• Few curry leaves for seasoning
• Coriander leaves for garnishing
• Salt to taste

For grinding:

• 4 to 5 nos – Cashewnuts
• 1 tsp – Roasted bengal gram / pottukadalai
• 1/2 tsp – Fennel seeds / sombu
• 1/4 tsp – Sesame seeds (preferably white)
• 1/8 tsp – Poppy seeds/ kas kas
• 1 no – Cardamom / elachi

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds/kadduku
• 1/4 tsp – Cumin seeds / jeera
• 1 no – Cinnamon stick
• 1 no – Bayleaf

Preparation method:

1. Take a mixer grinder / mixie, add all the items given in the list for grinding and dry grind until it is fine powder, keep it aside.
2. Heat oil in a pressure cooker, season with items given in the list for seasoning. Add onion and little salt, saute until translucent. Followed by ginger garlic paste, saute for few seconds.
3. Add chopped vegetables ( only carrot, beans and green peas) and saute for few seconds. Then add turmeric powder, red chilli powder, coriander powder and ground powder, saute for few seconds.
4. Now add cauliflower, chopped tomato, required salt and water (just enough to soak vegetables), finally add paneer cubes and now close the pressure cooker with lid. Allow them to cook for 1 to 2 whistles (do not leave it for long time), switch off the stove.
5. Once the pressure is released, check for the consistency and if you find it little watery. Then keep it open in the stove and cook for few minutes or until you reach required consistency. Also check for salt, if required add more. Finally garnish with chopped coriander leaves. Serve with hot chappathi, parotta and idiyappam.

Notes:

• You may add any vegetables of your choice like corn, potato,butter beans etc.
• You must be very careful while adding water to the vegetables. Add water just enough to soak vegetables otherwise your kurma will become watery.
• Also if it is slighty watery, then you may need to open cook for few more minutes to get the required consistency.
• Maximum of 1 to 2 whistles are enough to cook this kurma. Do not leave it for long time because your vegetables will become mushy.
• You may increase or decrease the quantity of red chilli powder as per your spice level.
• You may leave paneer if you wish to have only vegetables in your kurma.

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