Dig into this creamy South Indian style dish

Cooking time: 30 minutes

Servings: 4


½ cup beans (chopped)

½ cup carrots (chopped)

½ cup potato cubes

½ cup potato cubes

½ teaspoon of salt

¼ cup onion (chopped)

1 teaspoon red chilli powder

½ teaspoon coriander powder

½ teaspoon garam masala

1 tablespoon of yogurt

½ teaspoon of sugar

To temper:

2 tablespoons oil

3 cloves

1 medium piece of cinnamon

1 bay leaf

For grinding:

½ cup coconut

2 tablespoons soaked cashews

1 tbsp poppy seeds

1 inch of cinnamon

1 cardamom

4 cloves

1 red pepper


. Cut all the vegetables into medium-sized pieces and put them in a pressure cooker.

. Add water and a little salt. Cook the vegetables in the pressure cooker (2 whistles only).

. Now add the coconut, soaked cashews and poppy seeds, chili pepper, cinnamon stick, cardamom and cloves to a blender and grind them together to form a fine paste.

. Heat a frying pan with oil and add spices such as cinnamon, cloves and bay leaf to it.

. In the next step, fry the spices for a minute, then add the chopped onion to them.

. When it becomes translucent, add the cooked vegetables to the blender.

. Stir for a while then put some ground kurma masala in it.

. Then add the salt, red chili powder, coriander powder and garam masala. Mix them well and then boil them.

. Now add the yogurt and sugar to it.

. Stir them for a minute then garnish the dish with coriander leaves.

A few things to keep in mind:

The dish can be made with one or more vegetables. Here we used beans, carrots, peas and potatoes. You can also use cauliflower.

Don’t forget to add cashews and poppy seeds, as they add thickness and creaminess to the sauce.

The purpose of adding sugar and yogurt is to balance the overall flavors with some sweetness and spiciness.