Parotta, Vegetable Kurma and Kachumber Salad

Ingredients

• 4 pcs garlic cloves (peeled)
• 1 tsp poppy seeds (also known as khus khus)
• 1 tsp fennel seeds (also known as saunf)
• 400 g mixed vegetables (combination of carrots, beans, peas, and potatoes, chopped)
• 0.5 cup fresh coconut (grated)
• 10 pcs cashew nuts
• 2 pcs green chilies (adjust to your spice preference)
• 1 inch ginger (peeled)
• 1 inch cinnamon stick
• 2 pcs cloves
• 2 pcs green cardamom
• 2 tbsp vegetable oil
• 1 pcs bay leaf
• 1 pcs onion (large, finely chopped)
• 1 pcs tomato (medium, finely chopped)
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder (for color, use Kashmiri if possible)
• 1 tsp coriander powder
• 0.5 tsp garam masala
• 1 tsp salt (to taste)
• 1.5 cup water (for gravy)
• 2 tbsp coriander leaves (chopped, for garnish)
• water for grinding (as needed for grinding the paste)

Instructions

1. 1

   Prepare vegetables and paste ingredients. Chop carrots, beans, and potatoes into small, uniform cubes. Steam or boil them until just tender, about 8-10 minutes. Drain and set aside. Soak cashew nuts and poppy seeds in 1/4 cup of warm water for 15 minutes to soften them.

2. 2

   Make the kurma paste. In a blender, combine the soaked cashews and poppy seeds (with their water), grated coconut, green chilies, ginger, garlic, fennel seeds, cinnamon, cloves, and cardamom. Blend to a very smooth paste, adding a few tablespoons of water if needed to help it grind.

3. 3

   Sauté aromatics and paste. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf and sauté for 20 seconds. Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Add the chopped tomato and cook until it becomes soft and mushy, about 3-4 minutes. Add the spice powders: turmeric, red chili, and coriander powder. Sauté for 1 minute until fragrant. Pour in the ground paste and cook for 3-4 minutes, stirring continuously, until the raw smell disappears.

4. 4

   Simmer the curry. Add the boiled vegetables and green peas to the pan. Mix gently to coat them with the masala. Pour in 1.5 cups of water and add salt. Stir everything well. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.

5. 5

   Garnish and serve. Stir in the garam masala and chopped coriander leaves. Cook for one more minute. Turn off the heat. Let the kurma rest for a few minutes before serving hot with chapati, parotta, or steamed rice.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.