Vegetable Kurma with Coconut Cream Powder

I didnt get fresh coconut here last week. So bought this Coconut Cream Powder and Frozen Shredded coconut. I have never used this Cream Powder before. When made today, it came out really tasty and I have decided to make this often. I didn’t add too many spices and this is a perfect match with Biryani.

Ingredients:

Mixed Vegetables (Carrot and Beans) ½ cup (350ml cup)

Pearl Onions 12

Tomato (small) 2

Dried Red Chillies 3

Chilli Powder ½ tsp

Coriander Powder 1 tsp

Cumin Powder ¼ tsp

Ginger Garlic Paste 1 tsp

Kasoori Methi ¾ tsp (Optional)

Coconut Cream Powder 2 tsp

Cloves 2

Green Cardamom 2

Cumin 1/8 tsp

Salt

Butter + Oil

Preparation:

Chop Vegetables into medium pieces. Peel and cut Onions into two halves. Cut Tomatoes into four equal halves.

Method:

Heat little Oil in a Pan. Add Chillies and Onions. When they turn slightly brown, add the chopped Tomatoes. Fry till the Oil separates. Keep it aside and grind when cooled.

Heat the same Pan with enough Butter and Oil. Add Cumin, Cloves and Cardamom. When they turn slightly brown, add Ginger-Garlic Paste. Fry for a while and then add all the powders except Coconut Cream Powder. Now pour in the ground Tomato-Onion-Chillies Paste. Mix well and fry for few more minutes.

Now add Kasoori Methi, Vegetables, Water, Salt and  Coconut Cream Powder. Cook till the gravy reduces and done.

Serves: 2

Serve with Biryani or Pulav or Chapati.

Notes: Coconut Cream Powder can be substituted with normal Coconut Powder or fresh/frozen shredded coconut. If using big Tomatoes, use only one as this an Onion based gravy.