Easy & Delicious Navarathana Kuruma with Chapathi

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan or chapathi. I love having this as a substitute of pav bhaji.

All you need for the delicious and healthy dish..

1 Tomato
Carrot, Beans, Potato, Drumstick
Pinch of asafetida (hing)
1/2 Teaspoon cumin seeds (jeera)
1 Tablespoon coriander powder (dhania)
1/4 Teaspoon turmeric (Haldi)
1/2 Teaspoon garam masala or biriyani masala
1/2 Teaspoon pepper
2 Bay leaves
Few Curry leaves
1 Cup milk
1 Table spoon wheat flour for thickening the kuruma

Steps..

Chop the vegetables & tomato and keep it aside.

Heat the oil in the pressure cooker. When hot, add the cumin seeds and bay leaves.

After few seconds add curry leaves and asafetida.

Add 1 Tablespoon coriander powder (dhania), 1/2 Teaspoon garam masala or biriyani masala, 1/4 Teaspoon turmeric (Haldi) and 1/2 Teaspoon pepper to it and fry it in low flame.

Add the chopped vegetables and mix well.

Fry the vegetables until it becomes slightly watery. Then add the salt and little bit of chilli powder.[Please note, we have already added pepper, so make sure you add little bit of chilli powder, else kuruma will be very hot.]

Mix 1 Table spoon of wheat flour with milk. Make sure the wheat flour is completely dissolved.

Pour the mixture in the pressure cooker. Add little amount of water and let the vegetables cook on medium heat for about 7 to 8 minutes.

Place the vegetable korma in a serving dish and garnish with cilantro and cashews. Enjoy!