Kurma (also spelled Korma) is one of the Indian gravies that has takers all around the world. This Veg Kurma recipe is a delicious South Indian curry featuring a mix of vegetables cooked in a creamy gravy made from yogurt, cashews and coconut, enriched with a bevy of fragrant spices. Bursting with flavors this is a warming, spiced and complexly flavored curry from the Indian cuisine. This mildly spiced and creamy dish is commonly paired with poori, dosa, parotta or steamed rice, making it a comforting and versatile meal.
About Kurma or Korma
‘Korma (qorma),’ also referred to as ‘Kurma’ is an aromatic gravy or sauce-based dish that is popular in India as well as Central Asia. This rich and creamy curry dish is a specialty of the Mughlai cuisine.
There are numerous ways this dish is made. These taste good as well as you can make it with any equipment you have; be it a pan or pressure cooker on the stovetop or an Instant Pot.
Table of Contents
The base gravy or sauce varies with the region the korma recipe comes from. The Northern and Central Indian cuisine has their base sauce made with curd (yogurt), a flavor-rich stock or water, cream, spices, nuts and seeds, onions and vegetables or meats.
The South Indian regions include coconut with the addition of curd, onion, tomatoes, spices, nuts and seeds with meats or veggies. My Veg Kurma is one such recipe that is typically a common preparation from South India and is often served with Poori, Dosa or Set Dosa.
Depending on the ingredients used, the flavors vary in each regional kurma preparation. For example, a curd-based korma will have a slight sour taste to it. While a kurma made with coconut, will have the mild sweetness from it.
About Veg Kurma Recipe
After having tested plenty of vegetarian kurma recipes which lacked flavor and depth, I am presenting to you this perfect Veg Kurma Recipe which has the right balance in terms of taste, aroma and depth.
Since I have been testing and developing a lot of korma recipes over a long period of time, I can actually say that I have now become an expert in them.
My incredibly delightful recipe of Vegetable Korma is not sweet or mild but has lovely complex flavors from the nuts, seeds, coconut and spices.
This recipe of Veg Kurma is spiced, but not really fiery. I include some green chilies to add some heat to the dish.
If you do not have green chilies, you easily can add dried red chilies instead. I also add coconut and yogurt in this recipe. The slight sourness of the curd balances the sweetness of the coconut beautifully.
Here, I have demonstrated making this South Indian style Vegetable Korma in a stovetop pressure cooker as it saves time.
Fret not, if you do not have a pressure cooker. This Veg Kurma Recipe can easily be made in a pot or pan too.
My Veg Kurma recipe is vegetarian. To make it vegan, substitute the dairy curd (yogurt) with vegan yogurt or skip yogurt at all.
This recipe of Vegetable Korma is forgiving and highly adaptable. So, you can simply make it with just one veggie, say cauliflower or a mix of the evergreen Indian combination – potato (aloo) and green peas (matar) or your favorite vegetable.
I make this Hotel Style Veg Kurma Recipe as a weekend lunch on occasions. We like Vegetarian Indian Curry Recipes a lot, so I make them often. These are easy, filling and nutritious. A piping hot kurma curry with some soft roti or naan is such a satisfying meal.
In addition to this korma made with mixed veggies, if like us, you like to have sumptuous and healthy curries on your dinner table, then do have a look at some of these other kurma recipe variations:
Choice Of Vegetables
Veg Kurma, as the name suggests, is generally made with a combination of vegetables like carrots, cauliflower, potatoes, French beans and green peas.
Yet there is no limit to the type of vegetable you can add in this Veg Kurma Recipe. I often include button mushrooms, which by the way, is not a veggie but an edible fungus.
You can include paneer (Indian cottage cheese), tofu or other vegetables like corn, baby corn, aubergine/brinjal, broccoli, parsnips and zucchini.
You can choose to make the Vegetable Korma with a combination of mixed vegetables that I have mentioned above or with just one or two veggies too. It tastes fantastic, anyway you make it.
How to make Hotel Style Veg Kurma
Prep Cashews & Vegetables
1. Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later, drain water and set soaked cashews aside.
2. Rinse and soak 1 to 1.25 cups medium cauliflower florets in hot water for 15 to 20 minutes.
Tip: This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain the water and set the blanched cauliflower florets aside.
3. Rinse, peel and chop the rest of the vegetables – 1 medium potato, 7 to 8 French beans and 1 medium carrot. Finely chop 1 medium onion and 1 medium tomato. Set aside.
Make Kurma Paste
4. Now, we begin to grind spices, nuts and seeds to make an aromatic kurma paste. These ingredients add so much flavor. So, try to include all of them and in the exact proportions.
Tip: I know you may not have a few of these like poppy seeds, kapok buds and stone flower. So, simply skip these.
You will need –
- 5 tablespoons desiccated coconut or fresh or frozen coconut
- 2 teaspoons white poppy seeds (khus khus) – optional
- ½ tablespoon roasted chana dal
- ½ tablespoon coriander seeds
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon cumin seeds
- 3 cloves
- 2 green cardamoms
- 4 to 5 black peppercorns
- 1 marathi moggu or kapok bud – optional
- 1 small tiny piece of stone flower – optional
5. Take all the above ingredients in a blender or mixer-grinder.
6. Add the soaked cashews, 2 chopped green chilies, 3 to 4 medium chopped garlic cloves and 1 inch chopped ginger.
7. Add ½ cup water and grind to a smooth fine paste. Set this ground paste aside.
Tip: The kurma paste consistency should be fine. You don’t want a chunky paste here.
Sauté Onions & Tomatoes
8. Heat 2 tablespoons oil in a 2-liter stovetop pressure cooker. Add the chopped onions.
9. Stir and sauté until the onions turn translucent or light golden. Add 7 to 8 curry leaves and mix.
10. Next, add the chopped tomatoes.
11. Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder. Mix well and sauté on low to medium-low heat for 2 to 3 minutes.
Sauté Korma Paste
12. Add the prepared kurma paste.
13. Mix thoroughly.
14. Sauté, stirring often, on low to medium-low heat for 6 to 7 minutes or until you see the oil releasing from the sides and the paste becoming glossy and thick.
15. Add 2 tablespoons fresh curd (yogurt).
Tip: If you want, you can skip curd too. Do not use sour curd as this may make the gravy sour.
16. Mix the curd very well with the rest of the masala.
Add Vegetables & Make Gravy
17. Add the chopped mixed vegetables.
18. Mix the vegetables with the rest of the masala and sauté for 1 to 2 minutes.
19. Add 1.25 cups water and mix well.
For slightly thin gravy, you can add 1.5 cups water. If cooking in a pan, add 1.5 to 2 cups water.
20. Add salt according to your taste preference.
Make Veg Kurma
21. Pressure cook on medium-high heat for 2 to 3 whistles or for 8 to 9 minutes. When the pressure settles down naturally, open the lid. The consistency of the gravy should be medium, neither thin nor thick.
Tip: If you find the gravy is thin, then you can simmer for some more minutes. In case of a thick gravy, add some water and simmer for a few more minutes.
22. Add 2 to 3 tablespoons chopped coriander leaves and give a stir.
23. Serve Hotel Style Veg Kurma hot or warm.
Serving Suggestions
Below are some of the ways to relish a delectable korma curry made with veggies:
- Indian flatbreads or fried breads: Drizzle some lemon juice on top any of these korma curries before having them with Indian breads like roti, paratha, poori, rumali roti or naan. My personal favorite is to have these with Malabar Paratha that is soft and flaky.
- Steamed Delicacies: I also like to serve it with Idiyappam and Idli as these soak up the flavorful gravy beautifully.
- Rice: Kurma also taste lovely with a simple steamed rice, Ghee Rice, cumin rice, Biryani or Kashmiri Pulao. You can also have these curries with bread or dinner rolls.
- Dosa: It tastes too good with a soft dosa like Neer Dosa, Poha Dosa or a lacy, soft Appam.
Expert Tips
- Whole spices: I suggest to keep the quantity of spices, nuts and seeds as mentioned in the recipe. Do not alter the amount as this would change the taste. Moreover, blending in whole spices adds so much flavor that cannot be achieved by adding ground spice powders, curry powder or garam masala powder.
- Stone flower: Include a tiny piece of stone flower (about 0.5 cm in size) as it is a highly aromatic spice.
- Consistency: You can change the consistency of the kurma gravy by adding less or more water. But do not make it too thick, thin or runny.
- Cooking in a pan: Follow all the steps as listed for the pressure cooker version. Add 1.5 to 2 cups water. Cover and simmer on medium-low heat, stirring occasionally, until the veggies are fork tender.
- Vegan version: Replace dairy yogurt with vegan yogurt to make vegan korma. Or you can skip completely skip the yogurt.
Ingredient swaps
- Cashews: Replace with almonds.
- Roasted chana dal: If you do not have roasted chana dal, then skip it.
- Poppy seeds: Use melon seeds or omit adding poppy seeds entirely.
- Stone flower: Adding stone flower is optional and skip if you do not have it.
- Kapok buds (marathi moggu): Skip this aromatic spice if you do not get it.
- Curry leaves: Replace curry leaves with 1 small to medium tej patta (Indian bay leaf).
More Kurma Variations To Try!
Indian Curry Recipes
Potato Recipes
Paneer Recipes
Cauliflower Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Veg Kurma Recipe (Hotel Style Vegetable Korma)
Ingredients
For kurma paste
- 5 tablespoons desiccated coconut (unsweetened) or fresh/frozen grated coconut
- 12 to 15 cashews – soaked
- 2 teaspoons poppy seeds (khus khus), optional
- ½ tablespoon roasted chana dal (roasted split & husked bengal gram)
- ½ tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 3 cloves
- 2 green cardamoms
- 4 to 5 black peppercorns
- 1 kapok bud (marathi moggu), optional
- 1 tiny piece of stone flower (pathar phool), optional
- 1 teaspoon green chilies – chopped or 2 green chillies
- 1 to 1.5 teaspoons garlic – finely chopped or 4 to 5 small to medium-sized garlic
- 1.5 teaspoons ginger – finely chopped or 1 inch ginger
- ½ cup water – for blending or add as required
Vegetables
- 1 to 1.25 cups cauliflower florets (medium sized)
- ¾ cup potatoes – chopped or 1 medium potato – diced
- ⅓ cup green peas fresh or frozen
- ¼ cup french beans or 7 to 8 french beans
- ½ cup carrots – chopped or 1 medium carrot
Other ingredients
- 2 tablespoons oil – any neutral oil or coconut oil
- ⅓ cup onions – finely chopped or 1 medium sized onion
- ⅓ cup tomatoes – finely chopped or 1 medium tomato
- 7 to 8 curry leaves (medium to large) or 12 to 15 small sized
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 tablespoons Curd (yogurt) – optional
- 1.25 cups water – for slightly thin gravy, add 1.5 cups water
- salt as required
- 2 to 3 tablespoons chopped coriander leaves (cilantro)
Instructions
Preparation
- Soak cashews in hot water for 20 to 30 minutes. Later drain and set aside.
- Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, strain them and set aside.
- Rinse, peel and chop the rest of the vegetables.
- Add the the ingredients mentioned under 'for kurma paste' in a blender or mixer-grinder.
- Pour ½ cup water or as required and grind to a smooth fine paste. Set aside.
Sautéing
- Heat oil in a 2-litre stovetop pressure cooker or a pan. Add the chopped onions.
- Stir and sauté until the onions turn translucent or light golden. Add curry leaves and mix.
- Next add the chopped tomatoes, turmeric powder and red chili powder. Stir and sauté for 2 to 3 minutes.
- Add the prepared ground kurma paste. Stir and mix well.
- Sauté stirring often for 6 to 7 minutes on a low to medium heat or until you see the oil releasing from the sides and the paste becoming glossy and thick.
- Then add fresh curd (yogurt). If you prefer, you can skip yogurt too.
- Mix the curd very well with the rest of the masala paste.
- Add the chopped mix vegetables. Stir and sauté for 1 to 2 minutes.
- Next add 1.25 cups water. Mix well.For slightly thin gravy you can add 1.5 cups water. If cooking in a pan or pot, then add 1.5 to 2 cups of water or as needed.
- Season with salt according to your taste preferences.
Making veg kurma
- Pressure cook for 2 whistles or for 8 to 9 minutes on medium heat.
- When the pressure drops down on its own naturally, open the lid. If you find the gravy thin, simmer the korma for some more minutes.
- If the gravy looks thick, then add some water and simmer for a few more minutes. Note that the consistency is medium and neither thin nor thick.
- Add chopped coriander leaves and give a stir.
Serving suggestions
- Indian flat breads: Korma tastes great with some soft roti or a chewy naan or a flaky paratha.
- Indian fry bread: Poori which is the most popular Indian fried bread is again a best choice to have korma.
- Rice: Plain steamed rice or flavored rice like ghee rice, biryani rice make easy and tasty sides with korma.
- Dosa: Soft dosa like neer dosa or poha dosa or a lacy, soft appam tastes nice with korma gravy.
Video
Notes
- Cashews: Add almonds instead.
- Roasted chana dal: Omit adding roasted chana dal if you do not have them.
- Poppy seeds: Replace with melon seeds or skip adding them.
- Stone flower: Skip if you do not have stone flower.
- Kapok buds (marathi moggu): Omit this spice if you do not get it.
- Curry leaves: Add 1 small to medium tej patta (Indian bay leaf) instead of curry leaves.
- Whole spices: I suggest to keep the quantity of spices, nuts and seeds as mentioned in the recipe. Do not alter the amount as this would change the taste.
- Stone-flower: Include a tiny piece of stone flower (about 0.5 cm in size) as it is a highly aromatic spice.
- Consistency: You can change the consistency of the kurma gravy by adding less or more water. But do not make it too thick or thin or runny.
- Cooking in a pan: Follow all the steps as listed for the pressure cooker version. Simply add 1.5 to 2 cups water. Cover and simmer on medium-low heat stirring occasionally until the veggies are fork tender.
- Vegan version: Replace dairy yogurt with vegan yogurt to make vegan korma. Or you can skip adding yogurt.
Nutrition Info (Approximate Values)
Veg Kurma recipe from the archives was first published on December 2015
I tried it for the first time and wow it was amazing.
Thanks for this lovely feedback.
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.
Thanks so much for this feedback as well as for your kind wishes. Glad to read!
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.
Glad to know and thanks for sharing this wonderful feedback. Thanks for the rating too.
My go to recipe. Always
Thanks.
Awesome veggie 👌
Thank you.
Very good in all respects
Thanks.
tried it out came out well, thanks
Welcome Kevin
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.
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.
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!!
wow. that’s great. thanks for sharing this awesome review. so glad to read. thanks for the rating too. happy cooking.
Superb
Its awesome. We liked it.
thanks.
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.
Thanks Jayshree for your positive feedback and appreciation. Nice to know that some to the recipes have turned out awesome.
Superb tried it everyone liked it in my family
Thanks Seetha for your positive feedback.
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.
thanks meveera. agree on the grinding of spices. yes of course variations can be done. fresh coconut, mint leaves and all spice are good additions.
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.
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.
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 koruma
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.
Absolutely wonderful
Excellent!!!
thanks pratima.
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?
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.
Thank you so much 🙂
welcome neha.
Very tasty and truly restaurant style. Step by step instructions with photos is very helpful. Thanks a lot.
Welcome Priti. Thanks for sharing positive feedback.
Absolutely delicious,
No need to go to restaurants any more…..
Thanks Priya for this positive feedback.
Tried this recipe just now with fresh coconut. Made aloo kurma instead of veg kurma. Tastes heavenly. Thank you for this recipe.
Welcome Siva. Nice to know this.
Tried this recipe it came out very well. I almost visit your site daily. love cooking veggies in your style
thanks sunita. nice to know. do try some more recipes. happy cooking.
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.
Thanks Remya. Yes that can also be done.
A very good recipe. Served it with neer dosa,was well appreciated. Thank you
Welcome Ashwini
Damn good recepie, now i know at least one i can (fake) impress people with my cooking skills
thanks mini for this positive feedback.
Hi tried this recipe and it came out excellent .Thank you so much for the wonderful recipes,really enjoy cooking with them.
Welcome Radha. Nice to know this.
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.
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.
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!!
Thanks Yogita for this awesome feedback on recipes. Glad to know that recipes are helping you in cooking.
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:)
welcome sindhuja. glad to know this.
made it with jeera rice. yummmmy!!!
thanks gayathri. jeera rice and veg kurma is a good combination.
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
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.
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!
coconut version meaning? the recipes has coconut in it. are you meaning to use fresh coconut. if yes, then use 4 tablespoons fresh coconut.
If we soak the cauliflower florets in hot water beforehand, won’t they melt while pressure cooking?
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.
Thanks ☺
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 ?..
very pleased to know this shailesh thank you for your kind words. glad your mom liked the veg kurma 🙂 and you are welcome.
nice texture and flaover nice receipe.thanks for this receipe.
welcome and thankyou vinod 🙂
Recipe came out very well ……my kids loved it with chapati….thanks for sharing
welcome and thankyou ruheen 🙂
Hello,
I tried this dish for ghee rice n Puri it was awesome..
It just tasted like heaven for us..
Thanku so so much..
pleased to know this and thankyou so much rashmi 🙂
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..
welcome and thankyou rashmi 🙂
This recipe came out very well. Everybody enjoyed thanks again. I am excited to try out many more recipes.
surely try and let us know bharathi 🙂 and thankyou.
Yummy reciepe.. i tried it and came out well.. i refer your blog for most of the reciepes .. So apt and clear explanation.. great work
thankyou so much divya 🙂
This came out really well!! It was delicious.. Thank you so much for this recipe!
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.
welcome and thankyou so much spandana 🙂
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.
thankyou philippe 🙂
Nice
Can I avoid onion?
Ati, yes you can
Nice recipe!!!tried this recipe…everybody liked it…thankyou!
thank you sakshi. nice to know.
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.
thats nice to know sony. thanks for sharing and for this great feedback.
can you please also share north karnataka style enagai(stuffed brinjal). I am waiting.
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.
apoorva have taken your request on our file for enagai (stuffed brinjal) recipe thankyou.
I tried this dish today.. it came out very well.. thank you keep sharing your yummy dishes to get pat on our back. 😀
thank you apoorva.
pleased to know this thankyou apoorva for your kind and positive words 🙂
Looks yummy. I will surely try this kurma .
surely try mamtha and let us know and thanks.
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.
pleased to know this sujatha 🙂 thankyou for your kind and positive words god bless you.
Mam
All u r recipes are awsome.
I am a regukar follower of this page.
Absolutely amazing.
Gid bless you.
Thank you.
thankyou niranjana so much pleased to know this and god bless you too.
I think your bisibele bath powder recipe was too awesome madam.There was no blog which gave fine details
Thanks Dr Geethamanjunath for sharing your positive feedback and kind words.
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.
thanks vishalakshi. do try the kurma recipe. happy cooking 🙂
God bless you Dasana!
thanks a lot nirmal.