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how to make veg kurma
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4.41 from 5 votes

Veg kurma recipe saravana bhavan style | Parotta kurma recipe

veg kurma recipe. Easy to make flavorful veg kurma for parotta
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
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