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Veg Kurma Recipe

Vegetable kurma is a delicious perfectly spiced South Indian style curry from Indian cuisine. Mixed vegetables are cooked in a gravy made with coconut, cashews and spices. Make this vegan and gluten-free Veg Kurma and serve it with rice, poori, dosa or appam. It tastes great any which way!
5 from 1 vote
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Course: curry, Main Course, Side Dish
Cuisine: indian cuisine, south indian
Keyword: korma, kurma, mix veg, Vegetable Kurma
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 Servings
Calories: 157kcal
Author: Rekha Kakkar


  • Instant Pot
  • Non-Stick Pan (US)


For kurma masala paste

  • ¼ cup fresh coconut
  • 15 cashew
  • 1 teaspoon fennel seeds
  • 1 teaspoon poppy seeds
  • 1 tablespoon coriander seeds
  • ½ teaspoon black peppercorn
  • 1 green cardamom
  • Cinnamon
  • 6 tablespoon water

For veg kurma

  • 2 tablespoon Oil
  • ½ teaspoon cumin
  • ½ cup chopped onion
  • ¾ cup tomatoes
  • ½ cup beans
  • ½ cup peas
  • ½ cup cauliflower
  • 1 cup potatoes
  • 1.5 cup of water
  • Coriander leaves
  • Salt to taste
  • 1 teaspoon Coriander powder
  • 1 teaspoon Kashmiri red chilli
  • ¾ teaspoon turmeric


Make Kurma paste

  • To make coconut poppy seeds and cashew paste, first add shredded coconut, cashew, poppy seeds, fennel seeds, coriander seeds, black peppercorns, cardamom and cinnamon and a few tablespoons of water. Grind it into a coarse paste.

Make Veg Kurma

  • Set the Instant Pot on saute mode. Add in oil and add cumin seeds and chopped onion as well.
  • Cook for 1 minute till onions are slightly brown.
  • Add in chopped tomatoes and add salt, red chilli powder, turmeric and coriander powder.
  • Cook this onion tomato masala for 2-3 minutes while stirring it so that it does not burn.
  • Add coconut cashew and poppy seed paste and cook for 1-2 minute.
  • Add in the vegetables one by one and mix everything. Add in 2 cups of water and mix.
  • Cover the lid of the instant pot and set it for 3 minutes on high pressure.
  • After pressure cooking is over. Allow the Instant pot to release naturally for 5 minutes.
  • Then force release the pressure and open the IP.
  • The veg kurma is done! Stir, garnish with coriander leaves and serve it with paratha, poori, dosa or rice.

Veg Kurma on Stove Top

  • Make Kurma paste as described above.
  • Heat oil in a pan, add cumin seeds.
  • When cumin seeds start to pop add in chopped onions.
  • Cook onions for 2-3 minutes on medium heat till they start to turn light brown.
  • Add chopped tomatoes and mix everything.
  • Now add salt, red chilli powder, turmeric, coriander powder and cook for 4-5 minutes till the masala is cooked.
  • Add in coconut kurma masala paste and cook for a few minutes till it starts to release oil.
  • Add in vegetables and saute them with masala for 2-3 minutes.
  • Now add 2 cups of water, cover with a lid and cook for 15-20 minutes till vegetables are cooked through.
  • When vegetables are cooked veg kurma is done.
  • Garnish with freshly chopped coriander and enjoy.



  • I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage.
  • Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly.
  • You can add paneer or tofu if you like to add some protein.
  • While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture.
  • I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables. 
  • There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.



Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 393mg | Fiber: 4g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg