Mix Vegetable Kurma

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Veg Korma (kurma) is a creamy flavored mix vegetable recipe made with a coconut masala. It is known for its mild spice and creamy taste as compared to the traditional curries made with tomato and onion based sauce. There are myriad ways of making kurma or korma recipe, and this recipe is dedicated to the South Indian version of kurma recipe.

Mix Vegetable Kurma

Mix Vegetable Kurma

Recipe by Ushakal GroupCourse: Main Course, BreakfastCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • Spices to be fried:

  • Cauliflower (small florets) – 25 to 30

  • Carrot (peeled & diced) – 1 small

  • French beans (shredded) – 6

  • Fresh peas – handful

  • Potato (peeled & cubed) – 1 small / medium

  • Ripe Tomato (chopped) – 2 medium

  • Coconut – 4 tbsp

  • Cashew nuts (chopped) – 1 tbsp

  • Yogurt – 1 tsp

  • Tamarind – half a marble sized ball

  • Ginger – 1 slice

  • Peppercorns – 5

  • Cloves -2

  • Cinnamon – 1/4″ piece

  • Star anise – 2 small or 1 big petal

  • Black cardamom seeds – 3 to 4

  • Green cardamom seeds – 3 to 4

  • Fennel seeds – a pinch

  • Bayleaf – 1 small

  • Kashmiri mirchi – 1

  • Coriander seeds – 1/2 tsp

  • Cinnamon powder – a pinch

  • Turmeric powder – 1/8 tsp

  • Chili powder – as per your requirement

  • Oil – 1 1/2 tsp

  • Ghee – 1 1/2 tsp

  • Sugar – as per your requirement

  • Coriander leaves – for garnishing

  • Salt to taste

Directions

  • Take a container, which would fit into your pressure cooker / pan. Put all the vegetables in it except tomato. Sprinkle cinnamon powder and little salt over it. Cover it. Pour a cup of water in the pressure pan and place the container. Pressure cook till 1 whistle.
  • In the meanwhile, heat oil in a kadai and fry Peppercorns, Cloves, Cinnamon, Star anise, Black cardamom seeds, Green cardamom seeds, Fennel seeds, Bay leaf till they give out aroma. Take them out.
  • Fry ginger, then red chili and now coriander seeds. Take them out.
  • In the same kadai, stir fry coconut till golden brown.
  • Add cashew nuts and stir fry for 5 seconds.
  • Add tomatoes and stir fry till tomatoes turn mushy.
  • Let it cool.
  • Combine all these ingredients with tamarind and turmeric powder, grind to a fine paste without adding water.
  • Heat ghee in a pan add steamed vegetables. Stir fry for half a minute.
  • Add ground paste, salt and water (180 to 200 ml). Stir well.
  • Check the taste, add sugar and chili powder as per your requirement. Bring it to boil.
  • Add yogurt and simmer for 2 to 3 min.
  • Garnish with coriander leaves.
  • Serve hot with puri, chapati, paratha etc.

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