Shahi Vegetable Kuruma

Mixed veggies in a rich creamy gravy. Whenever I have surprise guests at home, I make this recipe blind-folded. I can never go wrong in any of the steps. Even if you go wrong anywhere, the cashew paste will dominate. 


Shahi Vegetable Kuruma is a blessing for the beginner cook. Definitely, one of my favorite recipes. My family likes this recipe a lot. Needless to say, this recipe is a BIG HIT in my kitchen. 


Ingredients

Almond,Pistachio and Cashew Paste - 3 Tablespoons
Small Onion - 1 
Bay Leaves - 4
Clove - 1
Green Chillies - 2
Ginger and Garlic Paste - 2 Tablespoons
Vegetables - Cauliflower, Mushroom, Brussel Sprouts, Beans, Corn, Carrot etc.
Garam Masala - 1 Tablespoon
Paneer Cubes - 1 Cup
Cream - 1 Cup
Coriander Leaves - A Handful Mint Leaves - A Handful
Oil Or Ghee - 2 Tablespoons
Salt

Shahi Vegetable Kuruma
Learned From Chef Menu Rani Chellam

Preparation

1. In a pan, heat oil or ghee. Add bay leaves, cloves, green chillies, and ginger garlic paste. Saute till the raw smell goes off.

2. Now add onions and saute well. Grind the onion masala, coriander leaves, and mint leaves in the mixie. 

3. In the same pan, add vegetables, onion and coriander paste, and salt. Now add garam masala and saute it for few minutes until vegetables are cooked. Add little water if needed. 

4. Finally, add paneer cubes, cashew, almond and pistachio paste and cream. Sim the fire and cook for 3 minutes. 

Now, Shahi Vegetable Kuruma is ready!!!

Serve: Rotis, Parathas, and Pulao