Veg Kurma

is a rich, creamy vegetable gravy which dates back to the 16th century. This goes well with north indian roties and south indian appam, puri and idiyappam. It makes an awesome combo with pulav and biriyani varieties as well.
Beans -20 nos
Peas 1 cup
potatoes - 2
Carrots - 2
Tomatoes - 1
Coconut milk - half a cup
Turmeric powder 1tsp
Chilli powder - 1/2 to 1 tsp
Butter- 1 tablespoon
Fennel seeds - 1 tsp
Salt to taste
Paste 1:
Onion - 1
Green chillies - 4
Coriander leaves- handful
Paste 2:
Cocunut -2 tablespoon
Cashews 5 to 10 soaked in water for 15 min

1. Chop the veggies finely
2. Heat butter, season with fennel seeds, add paste 1 and fry
3. Add the vegetables and a cup of water. Cook for a while and add the coconut milk. Add more Water as per your requirement.
4. Add the chopped tomatoes, dry powders and cook for 2 min
5. Add Paste 2 and cook till the gravy thickens
1. You can add a piece of ginger and few garlic cloves to paste 1.
2. You may include a tsp of garam masala with the dry powders