Hyderabadi Vegetable Kurma

1. 1
   prep · ~15 min

   Soak the poppy seeds and prep the vegetables.

   1.Soak the poppy seeds in a little water for 15 minutes.

   2.Peel and cube the potato and carrot.

   3.Cut the green beans and separate the cauliflower into small florets.

   4.Slice the onions and chop the tomatoes, ginger, and garlic.

   TIPSmall, even vegetable pieces cook at the same rate and give the kurma a neater finish.
2. 2
   boil · ~8 min

   Cook the vegetables until just tender.

   1.Bring water to a boil in a pot.

   2.Add potato, carrot, green beans, green peas, and cauliflower.

   3.Cook 6 to 8 minutes until the vegetables are just tender but still hold their shape.

   4.Drain if needed and keep the vegetables aside.

   TIPDo not overcook the vegetables or they will break down once simmered in the gravy.
3. 3
   saute · ~5 min

   Cook the masala ingredients.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add fresh coconut, cashews, fennel seeds, ginger, garlic, and green chili.

   3.Sauté for 2 to 3 minutes until the coconut smells nutty and the raw smell fades.

   4.Add half of the chopped onion and cook 2 minutes more.
4. 4
   mix · ~3 min

   Grind the kurma paste.

   Cool the sautéed mixture slightly, then blend it with the soaked poppy seeds and a little water to a smooth, thick paste.

   TIPA smooth paste gives the kurma its signature silky texture, so grind well.
5. 5
   saute · ~7 min

   Build the gravy base.

   1.Heat the remaining oil in a pan.

   2.Add cumin seeds, cloves, green cardamom, cinnamon, and bay leaf.

   3.Let the spices sizzle for a few seconds until fragrant.

   4.Add the remaining onion and cook until light golden, 5 to 6 minutes.

   TIPKeep the heat medium so the whole spices flavor the oil without burning.
6. 6
   saute · ~6 min

   Cook the tomatoes and spice powders.

   1.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Mix well and cook for 1 minute.
7. 7
   simmer · ~5 min

   Add the ground paste and simmer the gravy.

   Add the ground kurma paste and cook for 2 minutes, stirring often. Pour in the measured water and bring the gravy to a gentle simmer.

8. 8
   mix · ~2 min

   Stir in the yogurt.

   Lower the heat and add the whisked yogurt slowly, stirring continuously so it blends smoothly into the gravy.

   TIPLow heat helps keep the yogurt from splitting.
9. 9
   simmer · ~8 min

   Finish the kurma with the vegetables.

   1.Add the cooked vegetables to the gravy.

   2.Sprinkle in garam masala and mix gently.

   3.Cover and simmer for 6 to 8 minutes so the vegetables absorb the flavors.
10. 10
    garnish

    Garnish with coriander leaves and mint.

11. 11
    serve

    Serve hot with biryani, pulao, roti, or parotta.

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