Quick Cashew Vegetable Kurma Recipe

Quick Cashew Vegetable Kurma Recipe with step by step pictures. This is made with Paneer and Vegetables and Cashews.

Quick Cashew Vegetable Kurma

This is a simple vegetable curry which taste really delicious. It is simple to make and goes great with roti, chapati, phulka, ghee rice or pulao. It has a cashew base and instead of saute onions and tomatoes, I boiled them with cashews till it is cooked, this way the rawness is gone and the whole gravy got a nice creamy finish.

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Hope you will give this a try and let me know how it turns out for you..

Ingredients for Quick Cashew Vegetable Kurma

Vegetables - 3 cups ( i used beets, broccoli, cauliflower, potatoes and carrots)
Paneer - 1 cup cubed
Oil - 2 tbsp
Cumin Seeds / Jeerakam - 1 tsp
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Garam Masala Powder - 1 tsp
Coriander leaves a handful chopped finely
Salt to taste

For Masala:

Cashews - 10
Onion - 1 large cubed
Tomatoes - 2 large cubed

How to make Quick Cashew Vegetable Kurma

Take all the veggies in a pressure cooker and cook for 3 whistle. Turn off the heat and set aside. Or you can cook it in a pot, cover with water and cook until done.
Now take cashews, onions and tomatoes in a sauce pan, cover with water and cook for 10 mins. Turn off the heat and let it cool down. Grind this to a smooth paste.
Now in a pan, heat oil, add cumin seeds and let them sizzle.
Add in the ground masala and cook till thickens and oil separates from it.
Add in salt, turmeric and chilli powder. Mix well.
In goes cooked veggies along with the water and mix well. Simmer for 8 to 10 mins.
Finally sprinkle over garam masala powder and coriander leaves. Mix well and serve.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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