Recipe: Veg Kurma / Veg Korma


Prep Time: 7-8 minutes

Cook Time: 15-18 minutes

Serves: 4


For the Coconut Paste:

  • Grated Coconut: 1/4 cup
  • Chana Dal: 1 tablespoon
  • Poppy seed: 1/2 Teaspoon
  • Cashew Nuts: 4-5
  • Milk: 1/4 cup

For the Kurma:

  • Mixed Vegetables: 1 cup, chopped in small pieces (1 Potato, 1 carrot, 5-6 Beans, 2-3 chunks of cauliflower, handful of Peas)
  • Salt: 1/2 Tablespoon or to taste
  • Oil: 1 Tablespoon
  • Cumin seed: 1/2 Teaspoon
  • Fennel seeds: 1/2 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cardamom: 1
  • Cinnamon Stick: 1 small, 1/2 inch
  • Peppercorns: 1 teaspoon
  • Ginger, garlic, green chili paste or crushed: 1 Tablespoon
  • Onion: 1 small, chopped
  • Tomato: 1 small, chopped
  • Lemon juice: a few drops
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Water: As required


  • Boil the vegetables to almost cooked (90%) and keep aside.
  • Dry roast coconut, chana dal, poppy seeds, cashews and grind to a smooth paste using milk. Keep aside.
  • Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick and peppercorns. Roast for 1 minute.
  • Add onion and fry till onions are golden brown.
  • Add ginger, garlic, chili paste and tomatoes. Fry till tomatoes are cooked.
  • Add boiled vegetables, salt and coconut paste. Mix well. Add water if required. Cook for another 3-4 minutes or till vegetables are done.
  • Turn off the heat, add lemon juice and coriander leaves.

Cook’s Note:

  • You may use 1/2 cup of ready made coconut milk instead of making the coconut paste from scratch.

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