Vegetable Mughlai Kurma

Ingredients

 

Onion Tomato Sauce

• ▢ 1 onion roughly chopped
• ▢ 4 cloves garlic roughly chopped
• ▢ 2- inch ginger roughly chopped
• ▢ 1 tomato chopped
• ▢ ½ Serrano pepper or green chili
•          2-3 cardamom
  

• ▢ 1 cup water
• ▢ ½ cup cashews
• ▢ ¼ cup heavy cream or full-fat coconut milk
• ▢ 3 tablespoons ghee
• ▢ ¼ cup cashews
• ▢ ¼ cup golden raisins
• ▢ ½ teaspoon cumin seeds

Spices

• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon garam masala
• ▢ ¼ teaspoon cayenne adjust to taste
• ▢ ¼ teaspoon ground cardamom

• ▢ 2 cups chopped potato 1-inch cubes
• ▢ 1 cup water
• ▢ 5 cups chopped vegetables peas, carrots ,green beans, bell pepper, broccoli
• ▢ ½ teaspoon dried fenugreek leaves kasoori methi
• ▢ Cilantro garnish

Instructions

 

• Press the sauté button, add ghee, ¼ cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
  
   
  2. Add the onion, garlic, ginger, Cardamom, tomato and Serrano pepper, 1/2 cup Cashews and saute for 5 mins until well cooked.  Use handheld blender to blend the contents to a smooth sauce.
  
• Add cumin seeds to the pot on the side with some ghee. Once they begin to brown, 
   Add all of the remaining spices and mix well.
• Add 1 cup water, cream and the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
• Open the valve to quick release any remaining pressure.
• Stir in the fenugreek leaves.
• Garnish with cilantro and ghee-coated cashews and raisins.