Veg Kurma Recipe | Vegetable Korma Recipe
Vegetable Kurma is a flavorful gravy made by cooking vegetables with whole spices, onion, tomato, coconut paste, tempered spices and herbs. Veg Kurma is one of the best accompaniment for rotis, pooris and can be extended for pulao, jeera rice, plain rice as well. Learn to make Veg Kurma or Vegetable Korma with step by step pictures and video.
Servings4 people
Ingredients
- 2 tablespoon oil
- 1 cinnamon
- 2 cloves
- 1 small piece stone flower
- 2 small cardamom
- 1 small bay leaf
- 1 big onion (finely chopped)
- 1 big tomato (roughly chopped)
- 1 green chili
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 tablespoon curd
- 1 tablespoon coriander leaves
- salt to taste
Vegetables
- 1 medium sized carrot (roughly chopped)
- 5 beans (cut into 1 inch long)
- ½ cup green peas
- 1 medium sized potato
- 15 small cauliflower florets
To grind
- ½ cup coconut (tightly packed)
- 1 teaspoon fennel seeds
- 10 cashews
Instructions
- Add ½ cup coconut(tightly packed), 1 teaspoon fennel seeds and 10 cashews.
- Add little water and grind it to a fine paste. Set aside.
- To a pressure cooker heat 2 tablespoon oil add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1 star anise, 1 small piece stone flower and 1 bay leaf. Let it splutter, give a quick sauté.
- Add 1 big onion finely chopped along with 1 teaspoon ginger garlic paste and salt to taste.
- Saute until onions turn transparent.
- Add 1 big tomato roughly chopped along with 1 green chili.
- Saute until tomatoes turn mushy and raw smell leaves.
- Add 1 carrot chopped roughly, ½ cup green peas, 6 beans cut into 1 inch long, 10 to 12 cauliflower florets along with ¼ teaspoon turmeric powder, 1 heaped teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
- Saute well for a minute then add 2 tablespoon curd and mix it well.
- Add water till immersing level around 2 cups. Check salt and add if needed.
- Pressure cook for 1 whistle low medium flame and switch off. Let pressure release by itself.
- Open switch on and give a quick mix. Now add coconut paste.
- Mix it well.
- Simmer in low flame and cook covered for 10 minutes or until oil separates.
- Once oil separates finally add 1 tablespoon coriander leaves.
- Give a quick mix and switch off.
- Veg kurma is ready!
Video
Notes
- The kurma thickens with time so switch it off accordingly.
- You can add 1 teaspoon fried gram dal while grinding.
- If you like it more spicy add 1 green chili while grinding.
- The combination of vegetables is purely your choice. You can even add chana or butter beans or soya chunks or paneer etc.
- You can add 2 tablespoon fresh cream to make it more creamy and rich.
- Lemon juice or curd is a must to give a slight tanginess to the kurma.
Nutrition Facts
Veg Kurma Recipe | Vegetable Korma Recipe
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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