firstly, to prepare masala paste, in a mixer jar take ¾ cup coconut, 5 cashew and 1 tsp poppy seeds.

add 1 tsp coriander seeds, ½ tsp cumin, 1 tsp chilli powder, ½ tsp turmeric, ½ tsp garam masala and ½ tsp fennel.

grind to smooth paste adding ½ cup water. keep aside.

in a large kadai heat 2 tbsp oil. add 1 bay leaf, ½ inch cinnamon, 4 cloves, 3 pods of cardamom and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

add 1 onion, 1 tsp ginger garlic paste and saute until onions shrink slightly.

now add 1 tomato, ½ carrot, ½ cup peas, 5 beans, 1 potato, 1 chilli, 2 tbsp mint and 1 tsp salt.

saute for 2 minutes or until the vegetables shrink a little.

now add the prepared masala paste and cook until the raw flavour is gone.

add 2 cup water and mix well adjusting consistency as required.

cover and boil for 10 minutes or until the vegetables are cooked well.

now add 2 tbsp coriander and ½ lemon. mix well.

finally, veg kurma recipe is ready to enjoy with ghee rice.

firstly, in a large kadai heat 2 tbsp ghee. fry 2 tbsp cashew and 2 tbsp raisins until it turns golden brown.

keep the fried cashew and raisins aside.

now add 1 bay leaf, 5 cloves, 1 tsp cumin and 1 tsp pepper. saute until the spices turn aromatic.

add ½ onion, 2 chilli and saute until the onions shrink slightly.

further, add 2 cup of basmati rice (soaked 20 minutes) and saute for a minute without breaking the rice.

pour in 4 cup water and 1 tsp salt. mix and get to a boil.

cover and simmer for 20 minutes or until the rice is cooked fully.

mix gently, and add fried cashew and raisins.

finally, enjoy ghee rice with veg kurma.