White Vegetable Kurma Recipe With Coconut & Cashew

White Veg Kurma is a restaurant style vegetable kurma that goes well with chapati, idiyappam, appam or parotta. Course : Side Dish Ingridients : 1 Carrot (Gajjar) , chopped 7 Potatoes (Aloo) , chopped 2 cups Cauliflower (gobi) , cut to small florets 1 Onion , chopped 1 tablespoon Ginger Garlic Paste Salt , to taste 2 teaspoons Oil For Grinding 1/2 cup Fresh coconut , grated 1/2 teaspoon Whole Black Peppercorns 2 Green Chillies 1 teaspoon Fennel seeds (Saunf) 1 teaspoon Poppy seeds 6 Cashew nuts Spices 1/2 inch Cinnamon Stick (Dalchini) 1 Star anise 3 Cloves (Laung) 2 Cardamom (Elaichi) Pods/Seeds 1 teaspoon Cumin seeds (Jeera) Instructions To begin making White Vegetable Kurma Recipe With Coconut & Cashew, wash the vegetables - carrot, potato, cauliflower,  chop into small pieces. Keep aside. Keep the potato immersed in water until use.In a mixer jar, combine the grated coconut, peppercorns, green chilli, fennel seeds, poppy seeds, cashews.Add little water and grind into smooth paste. Keep aside.Heat a kadai with oil and add the spices - cinnamon, star anise, cloves, cardamom and cumin seeds. Allow them to sizzle. Add ginger-garlic paste and saute until raw smell goes. Now add chopped onion and saute until translucent without turning brown. Add the chopped vegetables and saute for a minute. Pour the required water for cooking vegetables along with required salt.Mix and cook covered in medium flame until the veggies are cooked through. Then add the ground coconut paste along with required quantity of water for the gravy. Check for salt. Cook on low flame for few minutes until it is combined well and starts boiling.Remove from flame. The delicious white veg kurma is ready. Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style Egg Roast Curry Recipe