Veg kurma recipe | Vegetable kurma recipe | How to make veg kurma

Veg kurma or Vegetable kurma recipe. Kurma or korma is a curry made using veggies or meat along with yogurt, coconut, spices and nut or seed paste. Based on the regions, the ingredients used to make a korma recipe are different. I am sharing a South Indian hotel style veg kurma recipe that is quick and easy to prepare. It pairs wonderfully well with Ghee rice, roti, poori, dosa, coconut rice, plain paratha or any variety rice like simple pulao.

The key ingredients to make a flavorful vegetable kurma are the tempering spices and the paste. Usually spices likes bay leaf, star anise, fennel, mace, cardamoms, cloves and cinnamon are used to bring in a wonderful aroma to the vegetable kurma.

Veg kurma is one of those dishes that makes its appearance not only in a regular South Indian meal but also in festive and special meals. I often make this flavorful & delicious vegetable kurma when I have guests home.

This veg kurma recipe has been adapted from the other korma recipes on this blog. To make this recipe, you can use potato (aloo), carrot, beans, peas & cauliflower.

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

Veg kurma recipe – South Indian hotel style

 

Preparation for vegetable kurma recipe

1. Add 1 tbsp roasted poppy seeds, 1 tbsp fried gram, 3 tbsp fresh grated coconut and 10 cashew nuts. You can replace poppy seeds with coconut, or cashew nuts with poppy seeds.

Skipping cashews and poppy seeds both may not lend a good taste. If you do not have a blender to make a paste, then just use 3/4 cup thick yogurt the taste will be different but still good.

2. Pour little water and make a fine paste.

How to make vegetable kurma recipe

3. Heat oil in a pot. Add bay leaf, star anise, jeera, cloves, cinnamon stick. You can also add a single strand of mace If you like the fragrance.

4. Next add in very finely chopped onions or onion paste. Saute until the onions turn pink. The raw smell of the onions has to go away.

5. Add ginger garlic paste. My ginger garlic paste has turmeric in it, so the color. Saute until the raw smell of the paste has gone away.

6. Then add in chopped tomatoes and salt.

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

8. Add chili powder, coriander leaves, garam masala and saunf powder. If you do not have saunf/ fennel seeds powder, then add garam masala and saunf to a blender jar and powder well.

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.

10. Add the coconut cashew paste.

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

Addition of vegetables to make veg korma recipe

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

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

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

15. Cook on a medium flame until the veggies are cooked. Add coriander leaves and switch off.

Serve veg kurma with rice or chapati.