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Veg kurma recipe | Vegetable kurma (Instant pot & stovetop)

By swasthi , on January 3, 2021, 88 Comments, Jump to Recipe

Veg kurma recipe – Learn to make delicious South Indian style mix vegetable kurma that’s flavor-packed, amazingly delicious and easy to make. Serve with flavored rice, roti, poori, paratha or naan for a special meal. Korma, also known as kurma is an aromatic Indian gravy dish made with yogurt, nuts, seeds, spices, onions, coconut & a main ingredient like meat or vegetables.

veg kurma vegetable korma

Based on the region, the ingredients used to make a korma recipe are different. In North India it is called as korma and is made with yogurt, seeds, nuts & onion paste made from fried or boiled onions. In South India, it is called as kurma and is made with fresh coconut & seeds paste. Occasionally a small quantity of yogurt is used.

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North Indian korma is aromatic, rich & creamy with a velvety texture as nuts & yogurt form the base. South Indian kurma is not creamy or rich but is light as coconut & seeds/nuts form the base.

However both are very fragrant and spiced for flavor but not for heat. So fragrant whole spices like cinnamon and cardamoms are always used as they release a great aroma while the dish is simmered.

Table of contents

  • About veg kurma
  • Veg kurma – step-by-step photos
  • Instant pot vegetable korma
  • Ingredients and substitutes
  • Pro tips
  • Faqs
  • Recipe card

About veg kurma

This South Indian Hotel style veg kurma is a one pot vegan dish that is super aromatic, tastes delicious & is easy to make. It needs easily available ingredients like mixed vegetables, spices, coconut, poppy seeds or cashews & herbs.

This hotel style dish is very popular & is loved by most people for its unique aroma & taste. Whether served at family meals or a way to honour guests this delicious dish is a part of every special South Indian meal.

In Tiffin centers & restaurants vegetable kurma is usually served with poori, dosa, plain paratha, simple pulao, rava dosa, ghee rice and many other breakfasts & meal platters.

It also pairs wonderfully well with naan, plain basmati rice, coconut rice, jeera rice or any other variety rice dishes.

The key ingredients to make a flavorful vegetable kurma are the tempering spices like bay leaf, star anise, cardamoms, cloves and cinnamon. These spices along with coconut paste bring in a wonderful aroma to the dish.

There are a few different versions of this South Indian kurma. In some regions it is made only with curd instead of coconut. I have shared that tip as well if you prefer to skip the coconut in this recipe.

Veg kurma is also made to go in a festive meals. So it can also be made without onion & garlic on such occasions.

Though this recipe uses mix vegetable like potatoes, peas, beans and carrots, it can also be made with just one kind of vegetable like potato, cauliflower or peas.

I have shared also shared a few more korma recipes on the blog which are made on the same lines. You may want to check them
Potato kurma
Cauliflower kurma
Paneer kurma
Soya chunks kurma

Veg kurma – step-by-step photos

1. Prepare vegetables – Chop the following:

  • 2 medium onions (1 cup finely chopped)
  • 2 medium tomatoes (¾ cup fine chopped)
  • 1 medium carrot (¾ cup, half inch pieces)
  • 2 medium potatoes (1 cup, half inch pieces)
  • ¾ cup green peas
  • 8 to 10 French beans (¾ cup, half inch pieces)
  • ¾ to 1 cup cauliflower florets

2. Make kurma paste: If you do not have a blender to make a paste, then skip this step and just use 3/4 cup thick yogurt. The taste will be different but still good. To a grinder jar, add

  • ¼ cup grated coconut (or ¼ cup coconut milk)
  • 1 teaspoon fennel seeds (skip if you don’t like)
  • 1 tablespoon roasted gram (optional)
  • 12 cashew nuts (or 12 soaked almonds or 2 tbsps poppy seeds)
making coconut cashew paste for veg kurma recipe

3. Pour 6 tablespoons water and make a fine paste. We don’t want a coarse paste.

smooth ground paste to make veg kurma recipe

How to make vegetable kurma

4. Heat 2 tablespoons oil in a pot. Add

  • 1 bay leaf
  • 2 green cardamoms
  • ½ teaspoon cumin seeds (jeera)
  • 3 cloves
  • 1 inch cinnamon piece
  • 1 star anise. You can also add a single strand of mace If you like the fragrance.
sauteing dry spices in oil for veg kurma recipe

4. Next add 1 cup very finely chopped onions & 1 slit green chili (optional). Saute until the onions turn pink. The raw smell of the onions has to go away.

sauteing onions to pink to make vegetable korma recipe

5. Add ¾ to 1 tablespoon ginger garlic paste. My ginger garlic paste has turmeric in it, so the color. Saute for 1 to 2 mins, until the raw smell of the ginger garlic has gone away.

addition of ginger garlic paste in vegetable korma recipe
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6. Then add ¾ cup chopped tomatoes and salt.

addition of tomatoes for vegetable korma recipe

7. Fry until the tomatoes turn completely soft and mushy.

soft cooked tomatoes to make veg kurma recipe

8. Add 1 teaspoon red chili powder, 1¼ teaspoon garam masala & few coriander leaves (optional).

addition of spice powders for veg kurma recipe
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9. On a medium to low flame, saute for 2 to 3 minutes until the masala begins to smell good. By now the mixture also begins to leave the sides.

sauteing korma masala to make veg kurma recipe

10. Add the coconut cashew paste.

sauteing coconut poppy seeds paste for veg kurma recipe

11. Mix and fry for 2 to 3 minutes until the coconut smells good.

Mix and fry

Add vegetables

12. Lower the flame, add chopped potatoes, beans, carrots, peas and cauliflower.

adding chopped veggies

13. Mix everything well and saute for 2 to 3 minutes without burning.

sauteing veggies in masala
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14. Add water just enough to cover the veggies. I used 1.5 cups water. Add ¾ salt as well and stir.

pouring water salt

15. Cook on a medium flame until the veggies are tender. Taste the veg kurma and add more salt if needed. Add coriander leaves and switch off.

soft cooked veggies in pot for vegetable kurma recipe

Serve veg kurma with rice or chapati.

veg kurma vegetable kurma
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Instant pot vegetable korma

1. To a small grinder jar, add

  • ¼ cup grated coconut
  • 10 to 12 cashew nuts
  • 1 teaspoon fennel seeds (skip if you don’t like)
  • 1 tablespoon fried gram
  • 6 tablespoons water or coconut milk. Blend to a smooth paste.
korma paste in grinder

2. Press SAUTE button on your Instant pot and pour oil to the steel insert. Add the whole spices

  • 1 bay leaf
  • 1 star anise
  • ½ teaspoon cumin seeds
  • 2 green cardamoms
  • 3 cloves
  • 1 inch cinnamon
spices to temper

3. When the spices begin to sizzle add curry leaves. Saute for 30 seconds.

4. Next add 1 cup finely chopped onions and 1 slit green chili (optional).

5. Saute until the onions lose their raw smell, for about 3 mins. Next add ¾ to 1 tablespoon chopped ginger garlic and saute for 30 seconds.

6. Add ¾ cup chopped tomatoes and ¾ teaspoon salt. Saute for 1 minute.

7. Move the onions and tomatoes to one side of the pot. Add the diced potatoes to the other side.

8. Cover with an external lid and cook for 1 to 2 minutes. The cook time of potatoes and other vegetables in this korma is different. So we are precooking the potatoes first so the cook time of all the veggies match at the next step.

9. Saute all of these for 1 to 2 minutes. Add in all the spice powders

  • ¼ teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 1 ¼ teaspoon garam masala
  • Saute for 30 to 60 seconds.

10. Press CANCEL button and add the coconut paste. Mix well.

11. Add the rest of the veggies – ¾ cup beans, ¾ cup carrots, ¾ to 1 cup cauliflower and ¾ cup green peas.

12. Pour 1 ¾ cup water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
Tip: If you are not using coconut paste then simply substitute water with 1¾ cups light coconut milk. If you do not have light coconut milk, use 1 cup regular coconut milk mixed with ¾ cup water.

13. Taste the water and add more salt if needed. Secure the Instant pot with the lid and position the steam release handle/ value to sealing. Press PRESSURE COOK button (high pressure) and set the timer to 1 minute. After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.

14. Give a gentle stir. Vegetable kurma will look runny at this stage but will thicken after it cools down a bit.

This is the consistency after cooling slightly.

Serve vegetable korma with plain basmati rice, dosa, pulao, poori.

veg kurma vegetable korma

Ingredients and substitutes

Vegetables – The veggies that go well in a mixed veg kurma are carrots, peas, beans, cauliflower & potatoes. You can skip any of these if you do not have. Alternately you can substitute any of the 5 mentioned veggies with the other.

Or use only one vegetable like potatoes. But the total quantity of veggies should be the same as mentioned in the recipe.

You can use any other vegetable like red pumpkin or white button mushrooms if you like the flavor & taste. But also note the taste of kurma depends on the veggies used.

Cashew nuts – Cashews can be replaced with poppy seeds or soaked almond seeds. Please note that blending poppy seeds to a fine paste is really hard if you don’t have a good grinder.

Coconut – Coconut is the main ingredient in this South Indian kurma. If you do not have fresh coconut, then simply use ¼ cup thick coconut milk to blend the cashews & fennel seeds.

If you do not have coconut milk as well, then simply use ¾ cup thick yogurt and skip making the paste. To use cashews and yogurt, blend the cashews with little yogurt until smooth.

Whole spices – Whole spices like bay leaf, star anise, cinnamon, cloves and cardamoms slowly release their aroma without overpowering the dish. Your dish won’t have the real flavors if you skip these.

All of these spices are very important to make a South Indian kurma. However you may skip if you personally don’t like the flavour of any of these. If you haven’t tried star anise any time, give it a try. It totally elevates the flavour of your veg korma.

Fennel seeds – You can skip if you don’t like. But it is one of the key ingredients in a hotel style kurma.

Pro tips

1. Kurma paste – Kurma paste is made of coconut, cashews, fried gram & poppy seeds. I do not use poppy seeds as they are banned here in Singapore. You can skip making the paste entirely & just use ¾ cup thick curd or yogurt.

The taste does differ with curd & it tastes slightly tangy. I personally do not prefer to cook with curd so I have not done it here. But I have grown up eating this as it is a common ingredient used in many Telugu speaking homes.

2. Many households blend whole spices along with coconut. But I don’t. Using garam masala works out much better for me as it is easier to adjust the quantities easily.

3. Do not skip or alter the quantity of whole spices as they are the most key ingredients that flavor up the vegetable kurma.

Faqs

What is vegetable korma made of?

This super aromatic and delicious vegetable korma is made with potatoes, peas, carrots, French beans, onions, tomatoes, coconut or yogurt, nuts and spices.

Is kurma and korma same?

Yes both are same with slight variations. In South India it is called as kurma and is made with coconut as the base. In North India it is called as korma and is made with yogurt as the base.

What is the difference between a curry and a korma?

A curry does not need ingredients like yogurt, nuts, seeds and fragrant whole spices. But a korma needs all of these ingredients. Yogurt, nuts and seeds form the base of a korma which is simmered with a good amount of fragrant whole spices.

For more kurma recipes, do check
Chicken korma
Navratan korma
Egg korma
Potato korma
Paneer kurma

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Recipe card

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veg kurma

Veg kurma recipe (vegetable korma)

South Indian style veg kurma recipe made with mixed vegetables,spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop and Instant pot.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings4 to 6
AuthorSwasthi

Ingredients (1 cup = 240ml )

make a paste or use ¾ cup fresh yogurt

  • ¼ cup fresh coconut or 2 tbsps poppy seeds or ¼ cup coconut milk
  • 10 to 12 cashew nuts
  • 1 teaspoon fennel seeds or saunf or sombu or ½ tsp powder
  • 1 tablespoon fried gram or pottukadalai or putnalu (optional)
  • 6 tablespoons water or coconut milk

Whole spices

  • 1 small bay leaf or tej patta
  • 1 star anise or chakri phool (optional)
  • 1 strand mace or javithri (optional)
  • ½ teaspoon cumin or jeera
  • 2 green cardamoms or elaichi
  • 3 cloves or laung
  • 1 inch cinnamon or dalchini

other ingredients

  • 2 tablespoon oil
  • 1 cup onions finely chopped – 2 medium
  • 1 green chilli optional
  • ¾ to 1 tablespoon ginger garlic paste or fine chopped
  • ¾ cup tomatoes fine chopped – 2 medium sized
  • ¾ to 1 teaspoon salt
  • ¾ cup beans (8 to 10) chopped to ½ inch pieces
  • ¾ cup carrot (1 medium) chopped to ½ inch pieces
  • ¾ to 1 cup cauliflower (gobi florets)
  • 1 cup potatoes (2 medium) chopped to ½ inch
  • ¾ cup green peas or matar
  • 1¾ cups water
  • 2 tablespoons coriander leaves for garnish

Spice powders for vegetable korma

  • ¼ teaspoon turmeric or haldi
  • 1 teaspoon red chili powder kashmiri or byadgi
  • 1 ¼ teaspoon garam masala
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Instructions

Preparation

  • Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
  • Make a fine paste of coconut, cashews, fried gram & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
  • Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
  • Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
  • Fry ginger garlic paste until the raw smell goes off.
  • Next saute tomatoes with salt until mushy and soft.
  • Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.

How to make veg kurma

  • Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
  • Drain the water from potatoes and add them to the pot.
  • Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
  • Cook until the veggies are cooked. Garnish with coriander leaves.
  • Serve veg kurma with chapati, pulao or biryani.

Instant pot vegetable kurma

  • Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
  • Next add onions and chili. saute for 3 mins.
  • Add ginger garlic and saute for 30 seconds.
  • Next add tomatoes and salt. Saute for 1 minute.
  • Move the onions and tomatoes to one side. Add the potatoes to the other side.
  • Cover with an external lid and cook for 1 to 2 minutes.
  • Saute all of these for 1 to 2 minutes.
  • Add in all the spice powder and saute for 30 to 60 seconds.
  • Press CANCEL button and add the coconut paste.
  • Add the rest of the veggies and mix well.
  • Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
  • Taste the water and add more salt if needed.
  • Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
  • Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
  • After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
  • Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.
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Notes

  • If using yogurt or curd, make sure you don’t use sour one. Use more spice powders to balance the tang in yogurt.
  • Substitute fresh coconut with 2 tbsps of poppy seeds or 6 tbsps of thick coconut milk. If using coconut milk then skip water used for making the paste.
  • It is important to keep the size of the potatoes and carrots to half inch.
  • If you use larger pieces of the veggies about 1 inch then you will need to increase the cook time to 2 mins.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Veg kurma recipe (vegetable korma)
Amount Per Serving
Calories 233 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Sodium 544mg24%
Potassium 720mg21%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 8g9%
Protein 7g14%
Vitamin A 8974IU179%
Vitamin C 44mg53%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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This post was first published in October 2015. Updated & republished in January 2021.

Veg kurma recipe | Vegetable kurma (Instant pot & stovetop)Veg kurma recipe | Vegetable kurma (Instant pot & stovetop)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. deepika says

    January 7, 2021

    Can I use dessicated coconut rather than fresh for this?

    Reply
    • swasthi says

      January 8, 2021

      Yes You can use

      Reply
  3. vrinda Singhi says

    July 23, 2020

    Can we skip d onion? i was looking for no onion no garlic recipe..

    Reply
    • swasthi says

      July 23, 2020

      Yes you can skip the onions & garlic as well

      Reply
    • VIJI says

      July 26, 2020

      Can we add soya chunks to this gravy Swathi ?

      Reply
      • swasthi says

        July 26, 2020

        Yes you can add about half cup. Soak them in hot water until soft. Squeeze off the water, rinse and use

        Reply
  4. Pankaj Aggarwal says

    July 20, 2020

    I love receipes by Swathi. Thank you so much, I looked your receipes during the lockdown

    Reply
    • swasthi says

      July 21, 2020

      Glad to know Pankaj
      Thank you

      Reply
  5. Aparna says

    July 3, 2020

    5 stars
    I like all your recipes and the results will be awesome👏.. Thanks for all the wonderful recipes…

    Reply
  6. NS says

    June 24, 2020

    5 stars
    Great recipe!

    Reply
  7. Chetana says

    May 30, 2020

    Hi Swasthi, your recipes are always so good! Thank you 🙂 I don’t have cashews for kurma paste is their any substitute for cashews pls?

    Reply
    • swasthi says

      May 31, 2020

      Hi Chetana,
      Thank you. You can use poppy seeds or more coconut

      Reply
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  9. Lakshmi says

    May 4, 2020

    5 stars
    Hey swasthi! Tried this out and it came out really well! ☺️

    Reply
    • swasthi says

      May 5, 2020

      Hi Lakshmi
      Glad to know! Thank you

      Reply
  10. Jennifer says

    May 2, 2020

    Unfortunately, I did not preboil the veggies. While the potatoes were done, the carrots and beans didn’t get cooked. But otherwise the taste is alright.

    Reply
    • swasthi says

      May 2, 2020

      You don’t need to preboil the veggies. You may add more water and cook further until the carrots and beans are cooked.

      Reply
      • Arvind says

        June 27, 2020

        5 stars
        Hi Swasthi,
        Have been searching for perfect kurma recepie for a long time!! Thank you for sharing! Comes out perfect every time.
        Best Regards!!

        Reply
  11. Shankar says

    April 29, 2020

    Good recipe during lock Down 😉
    We didit have fennel and spice flower , nonetheless tasty.
    I also like the watery version of kurma served in regular restaurants along with Chapati which also has beetroot. Please suggest the variation to make that dish as well.
    Thanks a lot.

    Reply
    • swasthi says

      April 30, 2020

      Glad to know it turned out good!
      Yes I will try to share

      Reply
  12. Reshma says

    February 26, 2020

    5 stars
    This was delicious and healthy! Perfect with appams. Thank you for yet another no-fail delicious recipe!

    Reply
    • swasthi says

      February 28, 2020

      H Reshma,
      You are welcome. Wow appam and kurma.! Thank you! Glad you liked it.

      Reply
  13. shamanth says

    February 16, 2020

    5 stars
    it is always the classics , to have veg kurma , i did not know that we can add coconut with cashew , new ingredient for me to know
    thank you

    Reply
    • swasthi says

      February 16, 2020

      Hi Shamanth
      You are welcome. Thank you so much!

      Reply
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  15. Avishek Dan says

    February 12, 2020

    5 stars
    Turned out very tasty.

    Reply
    • swasthi says

      February 13, 2020

      Thank you!

      Reply
  16. Durga says

    December 12, 2019

    5 stars
    Hi Swasthi
    All your recipes are excellent..
    I tried many of your dishes and all turned out very well..Thank you!

    Reply
    • swasthi says

      December 23, 2019

      Hi Durga
      You are welcome! Thanks much!

      Reply
  17. Katharina says

    December 7, 2019

    Hi Swasthi,
    I love your recipes, every one turned out well so far!
    I‘d like to try this one (loved the dish when I tasted it in India) but unfortunately here in Austria fresh coconut is not easy to come by. Can I also use dried coconut flakes and maybe add some coconut milk to make it smooth?
    thank you in advance
    Katharina

    Reply
    • swasthi says

      December 8, 2019

      Hi Katharina,
      You are welcome. I haven’t tried with coconut flakes for any curry recipe. So not sure how it works. You can simply skip it and pour some coconut milk & reduce the water. For any korma/curry recipe you can just skip coconut and use cashews or poppy seeds along with coconut milk. Thank you for trying the recipes.

      Reply
      • Katharina says

        December 15, 2019

        Hi Swasthi,
        I tried the recipe today and did as you suggested. It turned out really well! thank you for your help 🙂

        Reply
        • swasthi says

          December 16, 2019

          Hi Katharina,
          You are welcome. Glad it turned out well. Thank you!
          🙂

          Reply
  18. Shilpa says

    November 13, 2019

    5 stars
    Hi Swasti,

    This recipe is super hit and finger licking good. Everyone loved it so much.

    Reply
  19. Anand sankaran says

    November 7, 2019

    Hi mam I made small mistake
    While grinding the coconut paste I added cardamon and cloves and jeers etc
    And while frying I added cardamon and jeera again
    I make kurma lite bitter
    So how to avoid mam
    I want to impress my wife kindly say mam

    Reply
    • swasthi says

      November 7, 2019

      Hi,
      Just doubling the cardamom and jeera or blending them will not make the kurma bitter. If you blend spices like star anise, mace etc then it can become bitter. May be you can try to add a bit of coconut milk. It should reduce.

      Reply
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  21. Sharol says

    October 28, 2019

    Hi swasthi your recipes are the best .Especially when I want to try out new vegetarian ones I trust your recipes for the best results. Thank you .

    Reply
    • swasthi says

      October 28, 2019

      Hi Sharol,
      You are welcome. Thank you so much! Glad you like them.
      🙂

      Reply
  22. Vijayashree Suresha Kumar says

    July 10, 2019

    5 stars
    Hare Krishna

    Excellent, reminds me of my Amma and my Maamiyar’s cooking!

    Reply
    • swasthi says

      July 10, 2019

      Hare Krishna!
      Thank you so much.

      Reply
  23. Chaitali says

    July 4, 2019

    5 stars
    Hi Swasthi,
    First time I made this veg kurma and was awesome better than the restaurants. I hate some kurmas with overpowering flavors. This one is so good and delicious. We ate with jeera rice. I am sure will be on our weekly rotation. Thank you.

    Reply
    • swasthi says

      July 4, 2019

      Hi Chaitali
      You are welcome. Thanks for trying. Glad you all liked the kurma.

      Reply
  24. Manasi Gautam says

    June 29, 2019

    5 stars
    Loved it. Just the variation I did was since I didn’t have fresh coconut and tomatoes so simple made the paste with coconut milk powder along with curd, fenel seeds cashews

    Reply
    • swasthi says

      July 1, 2019

      Thanks Manasi,
      Glad you like it

      Reply
  25. Sara says

    May 3, 2019

    Swathi you and your recipes are amazing.. you made cooking so easy… Simplied it more by showing each step with pictures

    Reply
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