Vegetable Kurma | How to make Vegetable Kurma

By Muthulakshmi Madhavakrishnan  |  13th Mar 2017  |  
4.6 from 5 reviews Rate It!
  •  Vegetable Kurma, How to make  Vegetable Kurma
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

358

5

About Vegetable Kurma Recipe

Vegetable kurma is the favourite dish of our family. Vegetable kurma and chapathi has been our weekend special since our childhood.

Vegetable Kurma is one dish which makes its accompaniments tastier. With the right mix of flavours, Vegetable Kurma has always been everyone's favourite. This recipe by Muthulakshmi Madhavakrishnan is the perfect one to try at home for your family. The Vegetable Kurma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Vegetable Kurma is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Vegetable Kurma is perfect to serve 4 people. Vegetable Kurma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Vegetable Kurma. So do try it next time and share your experience of cooking Vegetable Kurma by commenting on this page below!

Vegetable Kurma

Ingredients to make Vegetable Kurma

  • 1 carrot
  • 8 green beans
  • 1 potato
  • 1/4 cup dry green peas
  • 1 onion
  • 2 tomatoes
  • 2 green chillies
  • 2 cinnamon
  • 3 cloves
  • 20 curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilly powder
  • 1/2 tsp garamasala powder
  • 4 mint leaves
  • Few coriander leaves
  • 1/2 cup cold milk
  • 1 tbsp unsalted butter
  • 2 tbsp oil
  • salt
  • For coconut masala paste -
  • 4 tbsp coconut
  • 7 cashew nuts
  • 1 tsp fennel seeds
  • 3 cardamom
  • 1 star aniseed
  • few kalpasi (stone flower)
  • 7 garlic cloves
  • 1 tsp chopped ginger
  • few chopped onions
  • 1 small tomato

How to make Vegetable Kurma

  1. Wash and soak the green peas for 4 to 5 hours. Peel the carrots and potatoes and cut them into small cubes. Cut the beans also into small pieces.
  2. Chop the onions, cut the tomatoes and slit the green chillies.
  3. Add the vegetables and 1 cup of water in a small pressure cooker or pan. Keep in low flame and pressure cook for 2 whistles.
  4. Keep all the ingredients for the masala paste ready.
  5. Take a small chutney jar and add the onions, 7 garlic cloves, 1 tsp chopped ginger, 3 cardamom, 1 tsp fennel seeds, 1 star aniseed, few kalpasi and 7 cashew nuts. Grind it without water.
  6. Next add the tomatoes and grind it.
  7. Now add the grated coconut and grind it to a smooth paste.
  8. Grind like this as shown in the picture. Add water if required.
  9. Heat oil in a kadai and add the cinnamon and cloves. Next, add the onions and green chillies. Saute it in medium flame until it turns golden brown.
  10. Next add the tomatoes, curry leaves and saute until it turns mushy.
  11. Then add the ground masala paste and saute it for 2 minutes.
  12. Next, add 1 cup of water and mix them well.
  13. Now add the cooked vegetables along with the cooked water. Mix them well and add the required salt.
  14. Now add the masala powders one by one. 1/2 tsp turmeric powder, 1/2 tsp chilly powder and 1/2 tsp garamasala powder.
  15. Now allow the kurma to boil. When it starts boiling, add the mint leaves and coriander leaves to it.
  16. After few minutes, add the unsalted butter.
  17. Next add, 1/2 cup of cold milk. (Do not increase the flame.)
  18. Allow it to boil well until you see drops of oil floats on the top of the Kurma. If the Kurma appears thick add some more water and allow it to boil for few more minutes.
  19. Serve it with chapati or parotta.

My Tip:

Always use fresh vegetables and fresh grated coconut for kurma. I prefer dry green peas for this veg kurma. In addition, you can add cauliflower florets and chayote for this kurma. Grinding the masala paste smoothly is very important for this kurma. If you grind it coarsely the kurma will be thin and runny in consistency. Don't forget to add the curry leaves because it gives a nice aroma to the dish.

Reviews for Vegetable Kurma (5)

Meenu Kumar10 months ago

Reply

Vasuyavana a year ago

Superb
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Dhanalakshmi. Ganesha year ago

Very nice and really good tested
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Jeba Mercya year ago

Turned well..Nice flavour.. thanks
Reply

Mani Kaura year ago

very pretty pictures!
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