Vegetables coconut Kurma - தேங்காபால் குருமா

Ingredients:

• Onion 3
• Potato 2
• Carrot 2
• Beans chopped 1/2 cup
• Peas 1/2 cup
• Panner cubes 1/2 cup
• Coconut milk 1 1/2 cup
• Corriander powder 2 tbs
• Turmeric powder 1 tsp
  
• Poppy Seeds 2 tsp
• Roasted Peanut 6 count
• Salt
  
• Red chilli Powder 1 tbs
• Cumin Powder 1 tbs
• Curry Powder 1/2 tbs
• Curry Leaves 5
• Chopped coriander leaves.
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
  

Method:

• Finely Chop the onions and clean and cut all the vegetables.
• Heat the pan and add 1 tbs of oil and the cubed panner and fry till it becomes golden brown on all sides.
• Soak the Poppy seeds in warm water for 10 mins and then drain the water.
• Grind the soaked poppy seeds and roasted peanut into fine smooth paste.
• Heat the Kadai and add 2 tbs oil and do the seasoning with mustard and cumin seeds.
• Add the chopped onion and fry till it becomes soft and golden brown.
• Add all the vegetables except paneer and curry leaves and fry well.
• Add the salt and turmeric powder and fry until the vegetables becomes soft or until its half cooked.
• Add all the masala powders and fry till it raw smell leaves.
• Add the poppy seed and the peanut paste and fry for few minutes on a medium flame and then add 1/2 cup of water and let it boil for 5 mins or until the oil gets collected on top.
• This gravy will be thick since we have not added much water, so keep stirring frequently.
• Add the fried paneer and mix well.
  
• Keep the flame on medium and then add the coconut milk and loosen the gravy.
• Bring it to boil for only few minutes say 2-3 minutes on medium flame.
• Garnish with chopped coriander leaves.
• Serve hot with rice or paratha or chapathi.