White Kurma

Ingredients:
Mixed veggies - 2 cups
(Carrot, beans, potato and green peas)
Oil 4 tsp (preferably coconut oil)
Onion 1
Green chili 2
Cloves 2-3
Star anise 1
Milk 1/2 cup
Yogurt 3 tsp
To grind
Coconut 3 tblsp
Fennel seeds 1 tsp
Green chili 2 -4
Cashew nuts 10- 12
Garlic 1 pod (optional)

Method :
In a pressure cooker, add oil and add the cloves and star anise.
Slit the green chili and slice the onions.
Add the slit green chili and sliced onions.
Saute till the onions becomes translucent.
Do not change the color.
Add the veggies. Cut the veggies according to your preference.
Add the veggies to the pressure cooker.
Now grind the ingredients, given under the “To Grind” list, in the ingredient table.
Grind into a smooth paste by adding little water while grinding.
Add the ground paste to the cooker.
Add the yogurt to this.
Mix well.
Add salt and 3/4 cup of water.
Cover the pressure cooker and cook for 1 whistle.
If the whistle comes very quickly in your cooker, cook till 2 whistles.
Once the pressure settles down, open the cooker.
Mix well.
Add the milk. Use full cream milk for best results.
Once it comes to one boil, switch off the flame.
I used raw milk. Do not use hot milk. If using boiled milk, add room temperature milk.
Switch off the flame.
If needed you can garnish with coriander leaves.
Check the consistency of the kurma. It tends to thicken slightly after it is cool. So if you are packing for box or consuming after 2 hours, make it a bit thin, so that it will be perfect when you consume it.
Pic courtesy: Google
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