Vegetable Kurma Without Coconut

This version of the kurma is without coconut - while adding coconut give the kurma a distinct flavor, I have changed it as I keep trying to reduce the amount of coconut I use while cooking. Even without the coconut you will be able to distinguish the South Indian flavor of this kurma. While adding vegetables are optional, you can add just one or combine couple of veggies to make this kurma. This kurma is very aromatic and the subtle blend of spices combined with cashews, make a very flavorful and rich gravy.

Ingredients:
Vegetable  1 1/2 cups (cauliflower, carrot, potatoes, peas)
Poppy Seeds - 2 tsp
Cashew nuts - 2 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder
Cilantro leaves - a few
Salt to taste
Oil - 1 tbsp

To Paste:
Onion - 3/4 cup
Tomato - 1 chopped
Ginger - 1" piece
Green chili - 1
Saunf - 1/2 tsp
Garlic - 1 pod
Mint leaf - 2 to 3
Cardamom - 1
Clove - 2
Cinnamon - 1/2 " piece


Cut Cauliflower, carrots and potatoes in small pieces and keep aside. Now powder the poppy seeds followed by the cashew nuts , now add the rest of the ingredients listed under 'To Paste:' to a smooth paste. Heat oil in a pressure cooker and add the paste , turmeric power, red chili powder, coriander powder and cook until the oil separates, make sure to stir occasionally so that the gravy doesn't burn.  Once you notice the oil separate and the gravy is a golden hue add the vegetables and 2 1/2 cups of water.  Cover and cook on simmer until two whistles.  Remove from heat and cool. Once all the steam  has been let off, remove and move to a serving bowl. Garnish with Cilantro leaves.
This dish goes very well with piping hot rotis, appams & dosai.