Indian spice blends always intrigue me. If you look carefully, most of the spice blends will have the same spices in different quantities with addition and removal of some other spices but the mix creates a whole new flavor profile. I try to make at home spice blends as there is nothing better than a freshly ground spice mix and it also gives me a chance to learn about them. One such spice blends I make at home is for vegetable Kurma (melody of any kind of veggies such as potato, cauliflower, peas, carrots, bell peppers etc.)
The beauty of spice mix is that – once you have the mix ready, you can cut short on the rest of the recipe and can still get close to the authentic taste as the spice mix gives it the necessary punch of flavors.
So here it is – Roast following on a light heat for a couple mins and grind together. You can make more and keep in fridge for future use.
1 tbsp fennel seeds
2 black cardamom
2-3 Cinnamon pieces(1 inch each)
For the curry, I also made a separate mix of following.
1 tsp poppy seeds
2 tsp sesame seeds
1 cup fresh coconut
3-4 garlic cloves
1 inch ginger
To make the curry,
Heat oil. Add the coconut paste and spice mix. More the paste, thicker the gravy will be. More spice mix for spicier gravy. Adjust according to your taste. Add any of the cut veggies. Saute well. Add salt per taste. Add water depending on the thickness of the gravy you like.
Let it simmer until veggies are cooked but still crunchy. Squeeze lemon on top. Lemon is a must to bring out the flavors.