Veg Kurma


veg kurma

An aromatic medley of vegetables in a luscious coconut-based gravy.



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45 Mins

13 Ingredients


for the paste: 3 tbsp coconut (freshly grated or frozen), 6-7 cashew nuts, 1 tsp poppy seeds (khuskhus), 2 green cardamoms, 2 cloves

for the paste: ½ inch cinnamon stick, 4-5 black peppercorns, ½ tsp cumin seeds, 1" piece of ginger, - chopped, 2 pearls of garlic, 1 green chili - chopped (optional)

1 medium tomato pureed

3 tbsps well-beaten curd

1.5 cups water to make gravy

2 tbsps coriander leaves, finely chopped

salt to taste

1 tsp red chilli powder (optional)

1 tbsp oil

1 tsp coriander powder

½ cup onion, finely chopped

¼ tsp turmeric powder

2 cups of chopped vegetables (potatoes, green beans, capsicum, carrot, green peas, cauliflower)


Make a paste of all the mentioned ingredients. Keep aside.

Boil the vegetables till soft. Keep aside.

Heat the oil in a pan on medium heat.

Now add the onions. Cook till soft and translucent.

Then add the pureed tomato and cook till all the water dries up & it becomes a thick paste.

Now mix in salt, turmeric powder, red chilli powder, and coriander powder, and cook for a minute.

Next, add the prepared paste and cook for another minute.

Then add water to get curry consistency and simmer for 5-6 minutes.

Now add the beaten curd and mix immediately otherwise it may get curdled.

Finally, add cooked veggies and simmer for 4-5 minutes.

Lastly, add coriander leaves and turn off the stove.

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