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112 Comments

  1. Extremely tasty and loved by my family 🙂 Tried many recipes from your website and all are perfect.

    Your website is my go to site for any cooking inspiration. Thank you Dassana and God bless you.

  2. This is the first thing I made in the insta pot. Very tasty, and learned how to use my ip. Thank you for all your work, your recipes are always perfect.5 stars

  3. Thank you for such wonderful recipes. You’re measurements are very very accurate. Kurma came out very well. I tried your other recipes as well like mor rasam, tomato rasam, gutti vankaya and many more .Everyone at my home loves your recipes.5 stars

    1. welcome sumalatha. felt nice to read your comment and the feedback on the recipes you have tried. thank you much. wish you all the best and happy cooking. thanks for the rating too.

  4. Delicious Hotel style kurma…ditto…everyone in the fly gobbled the whole meal up with utmost satisfaction!!
    Thanks alot for the recipe!!
    Gonna b a keeper forever!!
    I am sure it would be a hit for parties nd gatherings!!5 stars

  5. Hi,
    I have been following you for a while now and I have to say that you are amazing. I have tried many recipes from your blog. Some haven’t worked and some are awesome. My recent hits are sooji ka halwa and this sensational korma. My mom makes almost a very similar version and I used to love it. The addition of marathi moggu and stone flower makes such a huge difference I must say. Thank you for providing your readers with such great content. We really appreciate it. Keep up with the great work.5 stars

  6. hi Dassana!thank u for this wonderful recipe.on my travels to Kerala & Tamil Nadu I did learn how to make the korma but the grounding of the spices in the paste makes it so much convenient whilst eating.
    The only variation I made was that I added fresh coconut,all spice berry and mint leaves to the paste.5 stars

  7. Thank you for the recipes, their presentation and the sheer choice. I have come to depend on your site for inspiration and ideas.
    Many of your recipes involve cooking directly in the cooker as in the case of the navratan korma. My cooker is large and I usually end up burning the dish as I am unable to do the andaza method to see what works. For such recipes, can I cook in a pan, then transfer said vessel into cooker and pressure cook in the end as per recipe? Will this work equally well as cooking directly in cooker? please advise.4 stars

    1. Welcome Suman. No need to transfer. You can directly cook in a pan or pot. but just add some more water than what is mentioned in the recipe. it will take some more time in pan than what it takes in pressure cooker. but taste will be good.

  8. hi mam,I am a regular follower of your receipes can u plz help me FOR PREPARING 1 KG VEG KURMA
    how much vegetables are needed for making 1kg vegetable koruma?can u please share me the quantity of items required for making 1 kg veg koruma5 stars

    1. thanks raheema. usually gravy recipe are difficult to double or triple as spices are used. so while making gravy or curry recipes in large quantities, the method of andaaz or approximation should be used. it will be very difficult for me to give the measurements for a 1 kg veg kurma curry. when i prepare any gravy recipe in large quantities, i use the method of andaaz. i am sorry i am unable to help you here.

  9. hi
    awesome recipe …..easy to make
    thank you so much for the recipe
    ive tried so many of your recipes and not one of them has flopped.
    thanks for all the recipes
    I just have a question. in this recipe can we add coconut milk in the step where we’re supposed to add water? will it make a huge difference in the taste?5 stars

    1. thanks a lot neha. glad to know that all the recipes have worked well. if you want to add coconut milk, the add it at the last and just gently heat through. pressure cooking or boiling coconut milk will curdle it. so you will need to add some water for cooking the veggies. once the veggies are cooked, then you can add coconut milk. gently heat through and then switch off the flame. the taste will change with coconut milk and will taste good.

  10. Very tasty and truly restaurant style. Step by step instructions with photos is very helpful. Thanks a lot.5 stars

  11. Tried this recipe just now with fresh coconut. Made aloo kurma instead of veg kurma. Tastes heavenly. Thank you for this recipe.5 stars

  12. Tried this recipe it came out very well. I almost visit your site daily. love cooking veggies in your style5 stars

  13. Tried the recipe and came out well. Just a difference I did was to put poppy seeds and fennel seeds along with cashew in water.5 stars

  14. Hi tried this recipe and it came out excellent .Thank you so much for the wonderful recipes,really enjoy cooking with them.5 stars

  15. Hi Dasanna

    i am an avid fan of yours, have tried so many of your recipes and they are all a big hit at home. needless to say, i have become a good cook , thanks to you.
    Coming to this recipe, is the cashew nuts necessary? i dont have and i want to make it for tomorrow’s breakfast.5 stars

    1. thanks a lot preeti. you can skip cashews. taste will be slightly different, but veg korma will still taste good. you can also add almonds instead of cashews. just soak the almonds in hot water for 30 minutes. then remove their peels and grind them. 5 to 6 almonds can be added.

  16. Made this for dinner today with phulkas and it was a super combo! I’m running out of things to say because i’ve tried so many of your recipes and commented on so many of them…all of which were awesome! There’s not been one recipe that went wrong or didn’t taste good…so on days that i don’t feel like cooking i just browse through your blog and voila! i’m super charged to get back in the kitchen and try more recipes!!

  17. Hi dassana,thank you so much for the recipe it came out excellent.we had it with sevai(thin rice noodles) and my parents loved it:)5 stars

  18. Sorry Dassana, I was alternating between two of your recipes and missed to notice the coconut in this. Thanks for clarifying.

    I have a slightly unrelated question. When I add poppy seeds while making a masala paste, it remains grainy. I have even tried pre soaking in water, but it didn’t help much. Any suggestions to address this would be much appreciated.

    Best regards
    Z

    1. no problem Z and welcome. if the poppy seeds is in small quantities, then its fine if its not ground finely. but if the recipe has a base of poppy seeds like aloo poshto etc, then they have to be ground finely. a good mixer-grinder helps. try soaking in some warm water, so that the grinding is more easier. i do make aloo poshto on ocassions and i grind the poppy seeds for a long time till its finely ground. of course i do soak them in water.

  19. Hi Dassana

    Planning to try this awesome recipe shortly. Quick question – I would like to try out the coconut version. What changes are required in the recipe?

    Thank you!

  20. If we soak the cauliflower florets in hot water beforehand, won’t they melt while pressure cooking?

    1. dimpi, soaking in hot water is only to get rid of insects and worms. just blanch the gobi florets for few minutes. if there are no insects then you can skip the blanching step and directly add the cauliflower florets.

  21. MadamJi, really appreciate you, I am a male, I hav tried recipes frm other websites, but went wrong.
    Your recipes are perfect…
    My 65 yrs mom is fond Kurma puri, but due to health reasons I cannot get this from hotel, then I tried your recipe and my mom loved it… She became happy…thanks for making my mom happy ?..5 stars

  22. Hello,
    I tried this dish for ghee rice n Puri it was awesome..
    It just tasted like heaven for us..
    Thanku so so much..

  23. Hello ,
    I tried this dish along with Ghee rice and puri..it was just awesome..
    It tasted like heaven for us… truly a very yumm recipe.
    Thanku so so much..

  24. This recipe came out very well. Everybody enjoyed thanks again. I am excited to try out many more recipes.

  25. Yummy reciepe.. i tried it and came out well.. i refer your blog for most of the reciepes .. So apt and clear explanation.. great work5 stars

  26. This is the one of best blog ever i saw ,Such a simple and easy methods shown of recipes which i used to feel always as rocket science for me .Really amazing

    Thanks a lot. Keep cooking and keep posting.

  27. When I grow up I want to become an Indian restaurant 😉
    I really loved this one … even the smell of the masala paste sauteing is mouth-watering.

  28. prepared this for yesterday’s dinner with roti. oh my god it was absolutely delicious just felt like eating in a hotel n my hubby took the rest to his work as he felt it to be soooooo delicious,thank u so much.5 stars

    1. i will be sharing an andhra version in some time as i have the recipe in drafts. the karnataka version also i plan to make and add. but this will have to wait as i am in relocation mode and not yet settled. will do so once we settle down in the new place.

  29. I tried this dish today.. it came out very well.. thank you keep sharing your yummy dishes to get pat on our back. 😀

  30. Hello mam,
    Happy new year mam. I tried out many of your recipes , all came out well. We all enjoyed it. I started baking only through your cookies , cakes and muffins , the result was awesome.

    Thanks for all your wonderful recipes and the way you explain it with superb photos step by step.

    . Thank you.

  31. Mam
    All u r recipes are awsome.
    I am a regukar follower of this page.
    Absolutely amazing.
    Gid bless you.
    Thank you.

  32. I think your bisibele bath powder recipe was too awesome madam.There was no blog which gave fine details

  33. Nice recipe mam, I am big fan of yours, I tried many recipe all are very nice, will try the veg kurma this Sunday definitely.5 stars