BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Restaurant Style Veg Kurma

Photo of Restaurant Style Veg Kurma by Amrita Iyer at BetterButter

Restaurant Style Veg Kurma

Amrita Iyer
40 minutes
Prep Time
35 minutes
Cook Time
8 People
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Accompaniment
  • Egg Free

Ingredients Serving: 8

  1. The Vegetables :
  2. 2 potatoes – boiled,peeled and diced
  3. 1 small carrot – peeled and diced
  4. 1/2 cup French Beans – chopped the same size as the vegetable dices
  5. 1/2 cup peas – fresh/frozen
  6. 1/2 cup cauliflower florets
  7. 2 Cups water
  8. 2 tsp salt
  9. 1 tsp turmeric powder
  10. The masala :
  11. dry masalas :
  12. 1 stick cinnamon/Dalchini or 1 tsp cinnamon Powder
  13. 4 Cloves/Laung or 1 tsp Clove Powder
  14. 3 cardamom Pods/Elaichi or 1 tsp cardamom Powder
  15. 2 tsp saunf/Fennel or 1 tsp saunf Powder
  16. 1 tsp cumin Seeds (Jeera)
  17. 2 tsp coriander seeds
  18. 1 tsp turmeric powder
  19. 2 tsp Red Chilli Powder/3 dried Red Chillies
  20. The wet paste spices :
  21. 3 green chillies
  22. 1/2 cup coriander Leaves – chopped
  23. 1 inch piece ginger/2 tsp ginger Paste
  24. 2 tbsp grated fresh coconut
  25. 1 tbsp Poppy Seeds (posto) – soaked in 1/3 cup warm water
  26. 1/2 cup cashewnuts – soaked in 1 cup warm water
  27. 3 tomatoes – chopped
  28. salt to taste
  29. 2 tbsp oil
  30. 1 tsp asafoetida powder (Heeng)
  31. coriander Leaves – to garnish


  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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.