Veg Kurma Recipe | Hotel Style Veg Kurma

Last updated on August 3rd, 2019

Veg kurma recipe with step by step photos. Sharing with you all a very flavorful and tasty veg kurma recipe with you all today.

Hotel Saravana bhavan style veg kurma recipe for parotta, idiyappam. Hotel saravana bavan is very popular for some dishes like 14 idli, veg kurma, chilli parotta, 7 taste uthappam etc. From what I remember (I ate there very few times that too many years back), Saravana bhavan veg kurma was so tasty with a disticnt flavor.

Some preparation is needed to make this veg kurma recipe but it is very easy to make. You need an array of whole spices and thats what make this saravana bhavan veg kurma so flavorful.

To make veg kurma recipe I have used potatoes, peas, carrot and cauliflower. You can even use just 2 veggies and make this kurma. Once the coconut paste is ready, this veg kurma can be made in pressure cooker in a jiffy. Delicous, colorful and flavorful veg kurma in 15 minutes flat:)

Serve veg kurma with parotta, idiyappam. This kurma also tastes good with idli, roti etc. If you are looking for more kurma recipes do check idiyappam kurma, veg korma, cauliflower kurma , recipes.

step by step veg kurma recipe

1. Make a smooth paste of all the ingredients mentioned under “to grind”. Set aside.

2. Peel and cube the vegetables.

3. Heat a pressure cooker with 2 tablespoons ghee. Temper with bay leaf, stone flower and cumin seeds. Add ginger garlic and saute well for 1 minute. Add finely chopped onions and saute well. Add tomatoes and saute well for 2-4 minutes. Add spice powders and saute till ghee is released from sides.

4. Add coconut paste and saute for 3 minutes. Add whisked curd and mix well.

5. Add the cubed vegetables and coat well with masala. Season with salt.

6. Add 1/2 cup-3/4 cup water and close the cooker. Pressure cook in medium flame upto 1 whistle. Once the pressure is settled, check consistency of kurma. If too thick add 1/4 cup water and simmer for 2 minutes. Add cilantro leaves and mix well. Serve veg kurma hot.

Veg kurma recipe card below:

Veg kurma recipe saravana bhavan style | Parotta kurma recipe

veg kurma recipe. Easy to make flavorful veg kurma for parotta

4.41 from 5 votes

Print Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 289kcal

Author: Harini

Ingredients

• For kurma
• 1 large potato
• 1 carrot
• 10-15 cauliflower florets
• 1/4 cup green peas
• 3 tablespoons curd
• 1/2 teaspoon garam masala
• 1 teaspoon kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1 onion finely chopped
• 2 to matoes finely chopped
• 1 teaspoon crushed ginger-garlic
• 1 bay leaf
• 1 stone flower
• 1 teaspoon cumin seeds
• salt
• 2-3 tablespoons ghee
• To grind:
• 1/2 cup grated coconut
• 1 small stick cinnamon
• 3 cloves
• 3 cardamoms
• 6 cashews
• 2 green chilies
• 1/2 teaspoon fennel seeds

Instructions

• Make a smooth paste of all the ingredients mentioned under "to grind". Set aside.
• Peel and cube the vegetables.
• Heat a pressure cooker with 2 tablespoons ghee. Temper with bay leaf, stone flower and cumin seeds. Add ginger garlic and saute well for 1 minute. Add finely chopped onions and saute well. Add tomatoes and saute well for 2-4 minutes. Add spice powders and saute till ghee is released from sides.
• Add coconut paste and saute for 3 minutes. Add whisked curd and mix well.
• Add the cubed vegetables and coat well with masala. Season with salt.
• Add 1/2 cup-3/4 cup water and close the cooker. Pressure cook in medium flame upto 1 whistle. Once the pressure is settled, check consistency of kurma. If too thick add 1/4 cup water and simmer for 2 minutes. Add cilantro leaves and mix well. Serve veg kurma hot.

Notes

1. You can add 2 teaspoons poppy seeds in coconut masala
2. You can use some fresh cream at last for richer taste.

Nutrition

Serving: 4g | Calories: 289kcal

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