Vegetable Kurma
Vegetable Kurma is a creamy vegetable curry made with mixed vegetables and coconut. This curry goes well with chapati, poori, appam, etc.
  • CourseVegetarian
  • CuisineIndian
  • 2 1/4cups Mixed vegetablescut into small cubes
  • 3/4cup Onionchopped
  • 1 1/2teaspoons Gingercrushed
  • 1 1/2teaspoon Garliccrushed
  • 2numbers Green chillisliced
  • 1/2teaspoon Kashmiri chilli powder
  • 1/2teaspoon Coriander powder
  • 1/4teaspoon Turmeric powder
  • Saltto taste
  • Oilto saute
For Grinding
  • 3/4cup Coconutgrated
  • 4numbers Cashew nutssoaked
  • 1 tablespoon Curd
  • 1/4teaspoon Fennel seeds
  • 1number Cardamom
  • 2Numbers Clove
  • 1small piece Cinnamon
For Garnishing
  • 3tablespoons coriander leaveschopped
  1. Heat oil in a large pan and saute onion until golden. Add ginger, garlic, and green chilli, saute until the raw smell goes.
  2. Add Kashmiri chilli powder, coriander powder, and turmeric powder along with a few tablespoons of water and saute until the raw smell goes.
  3. Add mixed vegetables and stir for a few minutes until everything mixes well.
  4. Combine the mixed vegetable mixture, salt, and the required amount of water in a pressure cooker. Cook until the vegetables are done. (do not overcook the vegetables)
  5. Grind everything listed under ‘for grinding’ to a smooth paste by adding enough water.
  6. Add the coconut paste to the cooked vegetable mixture and mix well. Cook for a few minutes until the gravy starts to thicken.
  7. Finally, add the coriander leaves and turn off the heat.
  8. NOTE – For mixed vegetables, I used a combination of potato, carrot, and fresh green peas.
  9. Kurma tends to thicken as it rests.
  10. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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