Golden Garden Kurma

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1-inch piece of ginger, grated
• 4-5 cloves of garlic, minced
• 1/2 cup fresh or frozen peas (optional)
• 1/2 cup coconut milk
• 1/4 cup yogurt (optional)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon garam masala
• Salt to taste
• Chopped cilantro leaves for garnishing

Instructions:

1. Heat oil or ghee in a large skillet or pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add grated ginger and minced garlic. Sauté for another minute.
4. Add chopped tomatoes and green chilies. Cook until tomatoes become soft and mushy.
5. Add turmeric powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes until the raw smell of spices disappears.
6. Add cauliflower florets, cubed potatoes, and sliced carrots to the pan. Mix well until the vegetables are coated with the spices.
7. Add enough water to cover the vegetables. Season with salt according to your taste.
8. Cover the pan and let the vegetables cook on medium-low heat until they are tender but not mushy. It usually takes around 15-20 minutes.
9. Once the vegetables are cooked, add coconut milk and yogurt (if using). Mix well and let it simmer for a few more minutes.
10. Adjust the consistency of the kurma by adding more water if it’s too thick.
11. Garnish with chopped cilantro leaves.
12. Serve hot with rice, roti, or naan.

Enjoy your delicious cauliflower, potato, and carrot kurma!