Restaurant Style Veg Kurma | How to make Restaurant Style Veg Kurma

By Amrita Iyer  |  24th May 2017  |  
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  • Restaurant Style Veg Kurma, How to make Restaurant Style Veg Kurma
Restaurant Style Veg Kurmaby Amrita Iyer
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About Restaurant Style Veg Kurma Recipe

Veg Kurma is a delicious South Indian style vegetable curry which can be had with Roti,Paratha,Dosa,Idli,Idiyappam,Appam,Poori or even plain boiled rice.It is a no Onion – no Garlic lip smacking and spicy gravy which is easy to make and easier to finish off.You can add an assortment of mixed vegetables like Potatoes,Peas,Cauliflower,Carrot and Beans.I used only Potato and Peas as I did not have the other vegetables at hand.Use whatever you have and enjoy your mealtimes with this different yet tasty curry!Just like we get in the restaurants!

The delicious and mouthwatering Restaurant Style Veg Kurma is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Restaurant Style Veg Kurma is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Restaurant Style Veg Kurma. Amrita Iyer shared Restaurant Style Veg Kurma recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Restaurant Style Veg Kurma. Try this delicious Restaurant Style Veg Kurma recipe at home and surprise your family and friends. You can connect with the Amrita Iyer of Restaurant Style Veg Kurma by commenting on the page. In case you have any questions around the ingredients or cooking process. The Restaurant Style Veg Kurma can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Restaurant Style Veg Kurma with other users

Restaurant Style Veg Kurma

Ingredients to make Restaurant Style Veg Kurma

  • The Vegetables :
  • 2 potatoes – boiled,peeled and diced
  • 1 small carrot – peeled and diced
  • 1/2 cup French Beans – chopped the same size as the vegetable dices
  • 1/2 cup peas – fresh/frozen
  • 1/2 cup cauliflower florets
  • 2 Cups water
  • 2 tsp salt
  • 1 tsp turmeric powder
  • The masala :
  • dry masalas :
  • 1 stick cinnamon/Dalchini or 1 tsp cinnamon Powder
  • 4 cloves/Laung or 1 tsp Clove Powder
  • 3 cardamom Pods/Elaichi or 1 tsp cardamom Powder
  • 2 tsp Saunf/fennel or 1 tsp Saunf Powder
  • 1 tsp cumin Seeds (Jeera)
  • 2 tsp coriander seeds
  • 1 tsp turmeric powder
  • 2 tsp red chilli Powder/3 dried red chillies
  • The wet paste spices :
  • 3 green chillies
  • 1/2 cup coriander Leaves – chopped
  • 1 inch piece ginger/2 tsp ginger Paste
  • 2 tbsp grated fresh coconut
  • 1 tbsp Poppy Seeds (posto) – soaked in 1/3 cup warm water
  • 1/2 cup cashewnuts – soaked in 1 cup warm water
  • 3 tomatoes – chopped
  • salt to taste
  • 2 tbsp oil
  • 1 tsp asafoetida powder (Heeng)
  • coriander Leaves – to garnish

How to make Restaurant Style Veg Kurma

  1. Prepare the vegetables : Heat water with salt and turmeric powder and add the Carrot,French Beans,Peas (if fresh) and Cauliflower florets.
  2. Boil for 10 minutes till cooked.Drain and mix with the diced Potatoes.Keep aside.
  3. Make the Masala : Mix all the ingredients for “Dry Masala” in a dry or coffee grinder and grind into a coarse powder.
  4. In a liquid blender,add the green chillies,tomatoes,coriander leaves,ginger,coconut,poppy seeds and cashew nuts.Add the prepared powdered spices on top and grind to a fine paste.Keep aside.
  5. Make the Kurma : Heat Oil in a pan and add the Asafoetida powder.Fry well and add the prepared paste.Fry till oil separates and the rawness disappears.
  6. Now add the boiled vegetables.Add salt and cook for 5 – 7 minutes till the vegetables are coated with the gravy.Take off heat and spoon into a serving bowl.Sprinkle with chopped Coriander Leaves and serve hot.

My Tip:

I served it with hot Idiyappams.

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