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Vegetable Kurma | Veg Kurma

Vegetable Kurma is a mild, pleasant, flavourful gravy made by cooking parboiled vegetables with coconut paste & tempered spices, onion & tomato mix. Vegetable Kurma is one of the best accompaniment for rotis, pooris and can be extended for plain rice as well. Veg Kurma Recipe is presented in this post with step by step pictures.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings2 people
AuthorSharmilee J

Ingredients

or

  • 2 teaspoon lemon juice
  • 1/2 tablespoon coriander leaves
  • salt to taste

To grind :

  • 1/2 cup fresh grated coconut
  • 4 cashews
  • 1/2 teaspoon poppy seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoon split roasted gram
  • 2 green chillies
  • 2 cloves
  • 1/2 inch piece cinnamon
  • 1 cardamom

To temper:

  • 1 tablespoon oil
  • 1 maze (japthri)
  • 1 bay leaf
  • few curry leaves

Instructions

  • First grind the ingredients listed under ‘to grind’ with little water to a fine paste, Set aside.
  • Chop the vegetables and rinse it well.
  • Parboil the vegetables(just half cooked) along with little salt,set aside.
  • Heat oil in a kadai – add the items under ‘to temper’ then add ginger garlic paste followed by onion saute well until slightly browned.
  • Then add chopped tomatoes fry until mushy and raw smell leaves.
  • Then add red chilli powder, coriander powder,garam masala powder and fry for 2mins for the masala powders to blend well.
  • Then add the coconut paste, 3/4 to 1 cup water and allow it to boil for 5mins in low flame until raw smell leaves.
  • Then add the veggies,required salt and simmer.
  • Simmer and allow it to boil till you get a thick kurma consistency.
  • If you are adding curd add it at this stage.
  • Add chopped coriander leaves,lemon juice and switch it off.
  • Serve Veg Kurma hot with rotis / pooris / rice.

Notes

  • The kurma thickens with time so switch it off accordingly.
  • The combination of veggies is purely your choice.
  • You can even add channa / butter beans / or even soya chunks.
  • Instead of parboiling the veggies you can even add the veggies directly to the gravy and pressure cook it for a whistle and then simmer. But this way take care not to mush the veggies.
  • You can slip tomatoes and add 3 tablespoon of cream / milk to make the kurma white base and even more richer.
  • Lemon juice or curd is a must to give a slight tanginess to the kurma.
Nutrition Facts
Vegetable Kurma | Veg Kurma
Amount Per Serving (100 g)
Calories 312 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 668mg19%
Carbohydrates 36g12%
Fiber 13g54%
Sugar 8g9%
Protein 8g16%
Vitamin A 7283IU146%
Vitamin C 233mg282%
Calcium 150mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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