Recipe: Veg Kurma / Veg Korma

Aviary Photo_131479905727302921

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 Teaspoon
  • Cashew Nuts: 4-5
  • Milk: 1/4 cup
  • Methi (fenugreek) seeds: 1/4 teaspoon

For the Kurma:

  • Mixed Vegetables: 2 cup, chopped in small pieces (1 Potato, 2 carrot, 5-6 Beans, 2-3 chunks of cauliflower, handful of Peas)
  • Salt: 1 1/2 Teaspoon or to taste
  • Turmeric powder: 1/2 teaspoon (optional)
  • 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


  • Dry roast coconut, chana dal, poppy seeds, cashews, methi 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, turmeric powder. Mix well. Sprinkle a few drops of water and cover till vegetables are almost cooked.
  • Add 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.

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