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!
Equipment
- Instant Pot
- Non-Stick Pan (US)
Ingredients
For kurma masala paste
- 1/4 cup fresh coconut
- 15 cashew
- 1 tsp fennel seeds
- 1 teaspoon poppy seeds
- 1 tbsp coriander seeds
- 1/2 tsp black peppercorn
- 1 green cardamom
- Cinnamon
- 6 tbsp water
For veg kurma
- 2 tbsp Oil
- 1/2 tsp cumin
- 1/2 cup chopped onion
- 3/4 cup tomatoes
- 1/2 cup beans
- 1/2 cup peas
- 1/2 cup cauliflower
- 1 cup potatoes
- 1.5 cup of water
- Coriander leaves
- Salt to taste
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chilli
- 3/4 teaspoon turmeric
Instructions
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.
Video
Notes
- 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.
Nutrition
Calories: 157kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 44mgPotassium: 393mgFiber: 4gSugar: 3gVitamin A: 248IUVitamin C: 20mgCalcium: 48mgIron: 2mg
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