Carrot Kurma

Directions

• Begin by washing the carrots thoroughly. After scraping off the skin, cut them into small, even pieces. Similarly, scrape the skin from the potatoes and cut them to match the size of the carrot pieces.
• Finely chop the onion and tomato, setting them aside for later.
• Prepare a paste by grinding together ginger, garlic, cashew nuts, khus khus (poppy seeds), roasted gram (Pottukadalai), coconut gratings, and green chilli. The paste should be smooth and well-blended.
• Heat oil in a pressure cooker over medium heat. Once hot, add cinnamon, cloves, and sombu (fennel seeds), frying them briefly to release their flavors.
• Next, add the chopped onion, sautéing it until it becomes transparent and soft.
• Follow with the tomato pieces, frying them for about a minute until they begin to break down.
• Stir in red chilli powder, turmeric powder, and salt, mixing well to coat the onions and tomatoes evenly.
• Now, add the prepared carrot, peas and potato pieces, stirring once more to combine them with the spiced onion and tomato mixture.
• Pour in the ground paste, along with a cup of water of water. Stir everything together, making sure the vegetables are well-coated with the paste.
• Secure the lid on the pressure cooker and cook for 2 to 3 whistles, or until the vegetables are tender and the flavors have melded together.
• Carefully remove the cooker from the stove and allow the pressure to release naturally.
• Finally, garnish with freshly chopped coriander leaves, adding a burst of color and flavor.
• Your rich and aromatic vegetable curry is now ready to be served, ideally alongside fresh naan, rice, or your choice of bread. Enjoy this hearty and satisfying dish!