veg kurma

Veg kurma recipe With step by step photos. Delicious South Indian style kurma recipe made with mixed veggies, coconut and spices. Korma or kurma is a gravy based dish and is served with chapatis, pooris or steamed rice. There are different ways of making a kurma gravy. Usually the gravy base is made from ground coconut paste or coconut milk or curd or nuts & seeds paste.

This hotel style veg kurma is adapted from my Korma recipe And tastes awesome. In this recipe I have used green chilies. Though you can also use red chilies.

veg kurma, hotel style veg kurma recipe

Vegetable kurma with pooris or chapatis is a weekend lunch on occasions. We like mixed veg curries a lot, so no wonder I make them also often. They are easy, healthy and nutritious. serve with some soft chapatis and you have a satisfying meal.

Few more veg kurma recipes you can make are

This mix vegetable kurma recipe has some prepping work to be done and once you have everything ready, then you need to saute some ingredients and pressure cook. Pressure cooking saves time. So I use a pressure cooker often. Though you can make the kurma in a pan too. Just add water as required.

Serve hotel style vegetable kurma with chapatis, pooris or neer dosa or poha dosa or set dosa. Even plain soft dosa goes very well with veg kurma. You can also serve it with steamed rice or appam or lachedar paratha or Kerala paratha.

How to make vegetable kurma

1. Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and keep aside.

cashews for vegetable kurma recipe

2. Rinse and soak 1 to 1.25 cups mediums sized 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, drain them and keep aside.

gobi for vegetable kurma recipe

3. Rinse, peel and chop the rest of the veggies – 1 medium potato, 7 to 8 french beans and 1 medium carrot. Also chop 1 medium sized onion finely and 1 medium sized tomato. Keep the chopped veggies aside.

vegetables for vegetable kurma recipe

Making paste for veg kurma

4. These are some of the spices and ingredients that will be ground to a paste for the kurma –

  • 5 tbsp desiccated coconut or fresh coconut
  • 2 tsp poppy seeds (optional) (khus khus)
  • ½ tbsp roasted chana dal
  • ½ tbsp coriander seeds
  • 1 tsp fennel seeds (saunf)
  • ½ tsp cumin seeds
  • 3 cloves + 2 green cardamoms + 4 to 5 black peppercorns
  • 1 marathi moggu (optional) + small tiny piece of stone flower (optional)

spices for vegetable kurma recipe

5. Take all the above ingredients in a wet grinder jar.

making vegetable kurma recipe

6. Add the cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and ¾ inch ginger (chopped).

making hotel style vegetable kurma recipe

7. Add ½ cup water and grind to a smooth fine paste. Keep aside.

making hotel style vegetable kurma recipe

Making veg kurma

8. Heat 2 tablespoons oil in a 2-litre pressure cooker. Add the chopped onions.

making hotel style vegetable kurma recipe

9. Stir and saute till the onions turn translucent or a light brown. Add 7 to 8 curry leaves and stir.

making vegetable kurma recipe

10. Next add the chopped tomatoes.

making vegetable kurma recipe

11. Then add ¼ tsp turmeric powder and ½ tsp red chili powder. stir well and saute for 2 to 3 minutes on a low flame.

making vegetable kurma recipe

12. Add the ground paste.

making vegetable kurma recipe

13. Stir and mix.

making vegetable kurma recipe

14. Saute stirring often for 4 to 5 minutes on a low to medium flame.

making hotel style vegetable kurma recipe

15. Then add 2 tablespoons fresh curd (yogurt). If you want, you can skip yogurt too.

making vegetable kurma recipe

16. Mix the curd very well with the rest of the masala.

making vegetable kurma recipe

17. Add the chopped mix veggies.

veggies for vegetable kurma recipe

18. Mix the veggies with the rest of the masala and saute for 1 to 2 minutes.

veggies for vegetable kurma recipe

19. Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water.

water to make vegetable kurma recipe

20. Stir well.

making vegetable kurma recipe

21. Add salt as per taste.

salt for making veg kurma recipe

Pressure cooking veg kurma

22. Pressure cook for 2 to 3 whistles or for 9 to 10 minutes.

making vegetable kurma recipe

23. When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes. If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency of veg kurma should be medium – neither thin nor thick.

making vegetable kurma recipe

24. Add 2 tbsp chopped coriander leaves. Stir.

making veg korma recipe

25. Serve veg kurma with pooris or chapatis or appam or plain paratha.

veg kurma recipe, veg korma recipe, vegetable kurma

More Veggie curry recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

veg kurma

4.81 from 51 votes
Delicious South Indian veg kurma recipe made with mixed veggies.
veg kurma recipe, vegetable kurma recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr
Course:main course
Cuisine:south indian,tamil nadu
Servings (change the number to scale):4 to 5
(1 CUP = 250 ML)

INGREDIENTS

for making ground paste

  • 5 tablespoon desiccated coconut or fresh coconut
  • 12 to 15 cashews - blanched
  • 2 teaspoon 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 (kopak) - optional
  • a small tiny piece of stone flower (pathar phool) - optional
  • 2 green chilies - chopped
  • 3 to 4 medium sized garlic, chopped or 1 to 1.5 teaspoons chopped garlic
  • ¾ inch ginger, chopped or 1.5 teaspoons chopped ginger
  • ½ cup water for grinding or add as required

veggies for kurma

  • 1 to 1.25 cups medium sized cauliflower florets
  • ¾ cup diced potatoes or 1 medium potato - diced
  • 1/3 cup green peas fresh or frozen
  • ¼ cup french beans or 7 to 8 french beans, chopped
  • ½ cup chopped carrots or 1 medium carrot, chopped

other ingredients

  • 2 tablespoon oil
  • 1/3 cup finely chopped onion or 1 medium sized onion - finely chopped
  • 1/3 cup chopped tomatoes or 1 medium tomato - chopped
  • 7 to 8 curry leaves
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoon fresh curd (yogurt) - optional
  • 1.25 cups water. for slightly thin gravy, add 1.5 cups water
  • salt as required
  • 2 to 3 tablespoon chopped coriander leaves (cilantro leaves)

INSTRUCTIONS

preparation

  • Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and keep aside.
  • Rinse and soak 1 to 1.25 cups mediums sized 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, drain them and keep aside.
  • Rinse, peel and chop the rest of the veggies.
  • Add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.
  • Pour 1/2 cup water and grind to a smooth fine paste. Keep aside.

making veg kurma

  • Heat 2 tbsp oil. Add the chopped onions.
  • Stir and saute till the onions turn translucent or a light brown. Add 7 to 8 curry leaves and stir.
  • Next add the chopped tomatoes, 1/4 tsp turmeric powder and 1/2 tsp red chili powder. Stir and saute for 2 to 3 minutes.
  • Add the ground paste. Stir and mix well. Saute stirring often for 4 to 5 minutes on a low to medium flame.
  • Then add 2 tbsp fresh curd/yogurt. If you want, you can skip yogurt too.
  • Mix the curd very well with the rest of the masala.
  • Add the chopped mix veggies. Stir and saute for 1 to 2 minutes.
  • Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Stir well.
  • Season with salt as per taste.

cooking veg kurma

  • Pressure cook for 2 whistles or for 9 to 10 minutes.
  • When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes. 
  • If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium - neither thin nor thick.
  • Add 2 to 3 tbsp chopped coriander leaves. Stir.
  • Serve vegetable kurma with pooris or chapatis.

NOTES

  • You can increase or decrease the amount of spices as per your taste.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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100 comments/reviews

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

    • Welcome Siva. Nice to know this.

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

    • thanks sunita. nice to know. do try some more recipes. happy cooking.

  3. 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

    • Thanks Remya. Yes that can also be done.

  4. A very good recipe. Served it with neer dosa,was well appreciated. Thank you5 stars

    • Welcome Ashwini

  5. Damn good recepie, now i know at least one i can (fake) impress people with my cooking skills5 stars

    • thanks mini for this positive feedback.

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

    • Welcome Radha. Nice to know this.

  7. 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

    • 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.

  8. 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.

  9. 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

    • welcome sindhuja. glad to know this.

  10. made it with jeera rice. yummmmy!!!5 stars

    • thanks gayathri. jeera rice and veg kurma is a good combination.

  11. 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.

  12. 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.

  13. 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 ☺

  14. 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

    • very pleased to know this shailesh thank you for your kind words. glad your mom liked the veg kurma 🙂 and you are welcome.

  15. nice texture and flaover nice receipe.thanks for this receipe.

    • welcome and thankyou vinod 🙂

  16. Recipe came out very well ……my kids loved it with chapati….thanks for sharing5 stars

    • welcome and thankyou ruheen 🙂

  17. 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 🙂

  18. 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 🙂

  19. 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.

  20. 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

    • thankyou so much divya 🙂

  21. This came out really well!! It was delicious.. Thank you so much for this recipe!

  22. 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 lottttttttt.Keep cooking and keep posting …..

    • welcome and thankyou so much spandana 🙂

  23. 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 🙂

  24. Nice

  25. Can I avoid onion?

    • Ati, yes you can

  26. Nice recipe!!!tried this recipe…everybody liked it…thankyou!4 stars

    • thank you sakshi. nice to know.

  27. 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

    • thats nice to know sony. thanks for sharing and for this great feedback.

  28. can you please also share north karnataka style enagai(stuffed brinjal). I am waiting.4 stars

    • 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.

  29. 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 🙂

  30. Looks yummy. I will surely try this kurma .4 stars

    • surely try mamtha and let us know and thanks.

  31. 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.

  32. 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.

  33. 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.

  34. 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

    • thanks vishalakshi. do try the kurma recipe. happy cooking 🙂

  35. God bless you Dasana!5 stars

    • thanks a lot nirmal.