veg kurma recipe, how to make vegetable kurma | veg korma

delicious south indian veg kurma recipe made with mixed veggies.
4.87 from 29 votes

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.

veg kurma, hotel style veg kurma recipe

this hotel style veg kurma is adapted from my mix vegetable korma recipe and tastes awesome. in this recipe i have used green chilies. though you can also use red chilies.

vegetable korma 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 vegetable kurma with steamed rice or appam or lachedar paratha or kerala paratha.

few more veggie curry recipes you may like are:

veg kurma

4.87 from 29 votes
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr
delicious south indian veg kurma recipe made with mixed veggies.
veg kurma recipe, vegetable kurma recipe
Course:main course
Cuisine:south indian,tamil nadu
Servings:4 to 5

INGREDIENTS FOR veg kurma

(1 CUP = 250 ML)

for making ground paste for veg kurma

  • 5 tablespoon desiccated coconut or fresh coconut
  • 12 to 15 cashews (kaju) - blanched
  • 2 teaspoon poppy seeds (khus khus) - optional
  • ½ tablespoon roasted chana dal
  • ½ tablespoon coriander seeds (sabut dhania)
  • 1 teaspoon saunf (fennel seeds)
  • ½ teaspoon cumin seeds (jeera)
  • 3 cloves (lavang)
  • 2 green cardamoms (chotti elaichi)
  • 4 to 5 black peppercorns (sabut kali mirch)
  • 1 marathi moggu (kopak) - optional
  • a small tiny piece of stone flower (pathar phool) - optional
  • 2 green chilies (hari mirch) - chopped
  • 3 to 4 medium sized garlic, chopped or 1 to 1.5 teaspoon chopped garlic (lahsun)
  • ¾ inch ginger, chopped or 1.5 teaspoon chopped ginger (adrak)
  • ½ cup water for grinding or add as required

veggies for kurma

  • 1 to 1.25 cups medium sized cauliflower florets (gobi)
  • ¾ cup diced potatoes Or 1 medium potato - diced
  • 1/3 cup green peas (matar) 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 for veg kurma

  • 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 (kadi patta)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 2 tablespoon fresh curd (dahi or 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 (dhania patta)

HOW TO MAKE veg kurma

preparation for veg kurma

  • 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 vegetable kurma 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 veg korma for some more minutes. 
  • if the vegetable korma 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 hotel style veg kurma with pooris or chapatis.

RECIPE TIPS

  • you can increase or decrease the amount of spices as per your taste.
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preparation 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 the 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 (bhuna chana dal)
  • ½ tbsp coriander seeds (sabut dhania)
  • 1 tsp fennel seeds (saunf)
  • ½ tsp cumin seeds (jeera)
  • 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 or dahi). 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 veg kurma 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 vegetable kurma 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 curry 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


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

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