Hyderabadi Vegetable White Kurma with Methi Parotta

Hyderabadi Vegetable White Kurma with Methi Parotta ............

The credit for this curry goes to Atul Sikkand for the recipe of Hyderabadi Murgh Korma. I have however altered a few spices and prepared them with Vegetables as well as eggs.

Cook some mixed vegetables separately and keep aside. I have used corn a handful, 1 large sized carrot, 1 cup of cauliflower florets, 1 cup fresh green peas, 2 capsicums cut into 2x2 inch squares. You can add paneer too but I did not have it at home.

Grind to a smooth paste : 1 Cup Curds (should not be sour), 1/4 Cup Ginger Paste, 5 tsp Garlic Paste, 1 cup Onions (chopped), 3-4 green chillies, ½ cup freshly grated coconut, ½ cup Cashews, 4 tblsp sesame seeds, ¼ tsp Nutmeg powder.

Heat ½ cup of ghee. When hot enough add in 6-7 green cardamons (Slit), 2-3 black cardamoms(Slit), 10 Cloves, 1" Stick Cinnamon, 1 Bay leaf, a few curry leaves, 5-6 green chillies slit lengthwise and fry for a few minutes.

Add in the ground masala and salt to taste and bring to a boil, lower the heat and add the cooked vegetables. Let the curry simmer for a good 5-10 minutes. Garnish with ½ cup of finely chopped coriander leaves. Serve the Hyderabadi White Vegetable Kurma with Fried Rice or Parotta.