VEGETABLE KURMA WITH CASHEWS

VEGETABLE KURMA WITH CASHEWS
This was an accidental recipe. Usually I make kurmas with grated coconut or coconut milk and sometimes I add a little bit of cashews while grinding to make it a bit rich. This time, I ran out of both coconut and coconut milk and was left with only cashews and hence decided to prepare kurma with only cashew paste though I had my doubts. The end result turned real good. This kurma tasted great and was rich and creamy with only just a handful of cashews instead of a whole coconut or a cup of coconut milk. At least some of the calories from the coconut have been off this way. This is an ideal side dish for rotis, rice, idlis, and dosas. Here goes the recipe:

INGREDIENTS:
Onion, medium-sized, 2.
Tomato, 2.
Vegetables like cauliflower, green beans, cabbage, carrot, peas, corn all coming to around 2 cups when chopped.
Cashews, a handful.
Khus-khus (poppy seeds), 1 tablespoon (optional).
Ginger-garlic paste, 1 teaspoon.
Cinnamon, 1 small stick.
Fennel seeds, ½ teaspoon.
Bay leaf, 1.
Chili powder, 2 teaspoons.
Coriander powder, 1 teaspoon.
Turmeric powder, 1 teaspoon.
Salt, as per taste.
Curry leaves and cilantro for seasoning.

PREPARATION:
Chop the onions, tomatoes, and all the vegetables and keep aside. Grind the cashews and khus-khus into a smooth paste. Heat a pan with some oil. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute. Add the chopped onions and tomatoes and sauté for few minutes. Then add ginger-garlic paste and sauté for a minute until everything is well blended. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes. Now add the chopped mixed vegetables along with the ground paste along with 3 cups of water. Cook closed for 15 minutes under medium flame until the vegetables are tender and the kurma thickens to the desired consistency. Garnish with curry leaves and cilantro on top. Serve hot with idlis, dosas, rotis, or rice.