Vegetable Kurma

Make restaurant style Vegetable Kurma with this step by step recipe!

For an Instant Pot version of Vegetable Korma go here –> Instant Pot Vegetable Korma

I feel like I have been neglecting my blog a lot lately. Obviously this wasn’t planned but well life happens and sometimes you just have to take a back seat and I guess that’s what happened with me. But now I am back into my kitchen and will try to keep things normal around here, at least till I am here. I have always tried to have my blog running no matter what the situation is (in my personal life) and I feel more or less I have succeeded in that because the last 1 year has been absolutely crazy for me and my family and even then I have somehow managed to keep this running. But last few weeks, I feel like I haven’t been able to give the blog the time it deserves. Settling back into daily routine would take some time and before I can start cooking again and share new recipes with you guys, I thought of sharing this Vegetable Kurma/Korma recipe which has been sitting in my draft folder for quite a while now.

Vegetable Kurma is a curry made with lots of vegetables, lots of spices and coconut. The kurma/korma with coconut is more popular in the southern parts of India. In fact I don’t remember mom ever this vegetable kurma at home, I have no memories of eating it! We have navratan korma, which is more popular in north India but that’s made slightly different than this kurma. So I didn’t grew up eating the coconut version but it quickly became a favorite once I tasted it. And trust me if you haven’t had kurma before, you are missing out. A popular combination that you would find at restaurants is Kurma with Parotta (similar to paratha but made with all purpose flour and very flaky) and guys that combination is just the best. When I made this vegetable kurma at home, I also made parotta along with but the parotta didn’t turn out as well as I would have liked so that recipe is still in works.

This vegetable kurma recipe has a long list of ingredients. Yeah, it takes some time to put it all together plus you might not be having all the ingredients at home when you decide to make it. So in case you want to try this recipe, it’s a good idea to plan in advance because last minute grocery trips are so not fun! If you look at the ingredient list, you would realize that this recipe is mostly vegan except for the use of ghee and yogurt. You can skip both and make it completely vegan. I have used fresh coconut in this recipe and I would highly recommend you do the same.

PS: Since the ingredient list it long, I have categorized them under different headings, hope that will be helpful!

METHOD

To a blender add cashews, poppy seeds, roasted chana dal and coconut

Add 1/4 cup milk and blend to a smooth paste. Set aside.

Using your mortar and pestle, crush some ginger, garlic and green chili together and set aside. You may also use ginger-garlic and green chili paste here.

Heat oil and ghee in a pan on medium heat. Once hot, add all the whole spices and saute for few seconds till fragrant.

Next add chopped onions and cook till translucent, around 2-3 minutes.

Add crushed ginger-garlic-chili, and cook for around 3-4 minutes or till raw smell goes away.

Add the pureed tomatoes, salt and mix. Cover the pan and cook for 5 minutes.

Remove cover and add all ground spices. Stir for a minute.

Lower the hear and add yogurt. Whisk the yogurt before you add it. Stir continuously for 2 minutes on low heat as you add the yogurt.

Once the yogurt is all combined, add the prepared coconut-cashew paste and cook for 2 more minutes.

Now add the veggies and saute them for 2 minutes.

Add water, salt and mix. Cover the pan and cook for around 10 minutes or till veggies are completely cooked.

Transfer vegetable kurma into serving bowl, garnish with cilantro and serve hot.

* Remember to roast chana dal before adding it to the paste.

* To make this recipe vegan, skip the ghee and yogurt.

Vegetable Kurma

Aromatic and flavorful Vegetable Kurma is loaded with veggies, spices and coconut! This popular Indian curry is best enjoyed with paratha!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Calories: 256 kcal

Author: Manali

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Ingredients

Paste

• 10 cashews
• 4-5 tablespoons grated coconut, I used fresh coconut
• 2 teaspoons poppy seeds, also known as khus khus
• 1/2 tablespoon roasted chana dal
• 1/4 cup milk

crushed ginger-garlic-chili

• 2 green chili
• 5-6 garlic cloves
• 1/2 inch ginger

whole spices

• 1 bay leaf
• 1 black cardamom
• 3 green cardamom
• 3 cloves
• 1 cinnamon stick

ground spices

• 1.5 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon kashmiri red chili powder
• 1/2 teaspoon red chili powder, optional, I did not add

everything else

• 2 tablespoons vegetable oil
• 1 teaspoon ghee
• 1/4 cup yogurt
• 2 cups water
• 2 medium red onion, finely chopped
• 3 medium tomatoes, pureed
• 1/2 cup cubed potatoes
• 1/3 cup green peas
• 1/2 cup cauliflower florets
• 1/2 cup cubed carrots
• salt, to taste
• cilantro, to garnish

Instructions

1. To a blender add cashews, poppy seeds, roasted chana dal and coconut
2. Add 1/4 cup milk and blend to a smooth paste. Set aside.
3. Using your mortar and pestle, crush some ginger, garlic and green chili together and set aside. You may also use ginger-garlic and green chili paste here.
4. Heat oil and ghee in a pan on medium heat. Once hot, add all the whole spices and saute for few seconds till fragrant.
5. Next add chopped onions and cook till translucent, around 2-3 minutes.
6. Add crushed ginger-garlic-chili, and cook for around 3-4 minutes or till raw smell goes away.
7. Add the pureed tomatoes, salt and mix. Cover the pan and cook for 5 minutes.
8. Remove cover and add all ground spices. Stir for a minute.
9. Lower the hear and add yogurt. Whisk the yogurt before you add it. Stir continuously for 2 minutes on low heat as you add the yogurt.
10. Once the yogurt is all combined, add the prepared coconut-cashew paste and cook for 2 more minutes.
11. Now add the veggies and saute them for 2 minutes.
12. Add water, salt and mix. Cover the pan and cook for around 10 minutes or till veggies are completely cooked.
13. Transfer vegetable kurma into serving bowl, garnish with cilantro and serve hot.

Nutrition Facts

Vegetable Kurma

Amount Per Serving

Calories 256 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 10g 50%

Cholesterol 6mg 2%

Sodium 136mg 6%

Potassium 687mg 20%

Total Carbohydrates 26g 9%

Dietary Fiber 8g 32%

Sugars 9g

Protein 6g 12%

Vitamin A 75.9%

Vitamin C 43.5%

Calcium 12.3%

Iron 15.4%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetable Kurma

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