Vegetable Kurma or Vegetable Korma is excellent gravy that can be served as a side dish to tiffin (breakfast) items or rice varieties like Biryanis or Pulaos.
With the goodness of vegetables, spice powders and addition of coconut, Vegetable Kurma is a very delectable dish. I learnt this recipe from my mom. This is one of the easiest recipes to make a yummy side dish that goes well with Idlis, Dosas, Parathas, Idiyappam, Appam, Pooris or even steamed rice. Though the ingredient list may be long, once you have everything ready, Vegetable Kurma can be whipped quickly. When paired with Rotis or Chapathis or even steamed rice, a salad and a bowl of curds, you can have a hearty and delicious meal in minutes.
Potatoes – 1 big
Carrot – 1 medium sized
Green peas – 1 small bowl or 75 gms
Beans – 15 nos.
Onion – 2 medium sized
Tomato – 1 medium sized
Water – 2 cups or as needed
Red chilli powder – 1 – 1 ½ tsps (adjust to suit your taste)
Coriander powder – 1 tsp (adjust to suit your taste)
Turmeric powder – ¼ tsp
Salt to taste
Oil – 2 tsps
Jeera or cumin seeds – ¾ tsp
Bay leaf – 1
Cinnamon – 1” piece
Star anise – 1 petal
To coarsely crush
Ginger – 1” piece
Garlic – 8 cloves
Fennel seeds or sombu – 1 tsp
Coconut – ¼ th of a coconut
Water – ½ cup
Coriander leaves (optional)
Prep time – 15 mins
Cook time – 20 mins
Total time – 35 mins
- Finely chop onion and tomato.
- Cut the vegetables (except peas) into 1” pieces of uniform size. I used carrots, peas, potato and beans. You can use cauliflower, capsicum, soya chunks too.
- Coarsely crush the ginger, garlic and fennel seeds using a mortar and pestle or a small mixer jar. Keep everything ready.
- Heat oil in a pressure cooker. Add jeera followed by the whole garam masala. Reduce the flame to medium and sauté for a min.
- Add the crushed ginger-garlic-fennel seeds, chopped onions and curry leaves. Saute till onions turn translucent.
- Add the tomato and sauté till slightly mushy.
- Add the mixed vegetables along with red chilli powder, coriander powder, turmeric powder and salt to taste.
- Add 1 to 1 ½ cups of water and pressure cook for 2 whistles. Turn off the flame. Wait for the pressure to release.
- Meanwhile, grind the coconut to a smooth paste by adding ½ – ¾ cup of water. Set the ground paste aside.
- Once the pressure releases, add the coconut paste to the cooked vegetable mixture and mix well. Check for salt and spice level and add more, if required.
- Cook the gravy until the Kurma becomes frothy and rises up. Immediately, switch off the flame.
Garnish with finely chopped coriander leaves and serve hot with Idlis, Dosas, Pooris, Parathas, Chapathis, Steamed Rice or Biryani/Pulao.
- You can use vegetables as per availability. Potatoes, carrot, beans, peas, cauliflower, chayote squash, beetroot and capsicum can be used. You can also add paneer.
- If using soya chunks, add it along with the chopped vegetables after boiling it in sufficient water with salt. Once boiled, rinse in water 2-3 times, squeeze the water completely and then use it in the dish.
- You can pressure cook or boil the vegetables in an open pan too. Adjust water accordingly. Using pressure cooker saves time, hence I adhere to it.
- If you do not like whole garam masala spices, you can skip them and instead add garam masala powder. Add it along with other spice powders.
- You can use green chillies in place of red chilli and coriander powders. If using, grind it along with coconut.
- You can also grind cashews along with coconut. Adding cashews will give richness to the gravy.
- Vegetable Kurma consistency is neither thick nor thin. If you want a slightly thinner consistency, adjust water accordingly. You can skip adding ground coconut and add thick coconut milk.