Step 1

Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.

Step 2

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

Step 3

Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.

Step 4

Add in the Onions and fry till the onions are soft.

Step 5

Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

Step 6

Add in the cooked vegetable mixture.

Step 7

Add in the spice powders and the salt. Cook for a minute.

Step 8

Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

Step 9

Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.