Servings
Font
Back
0 from 279 votes

Veg Kurma Recipe (Hotel Style Vegetable Korma)

Absolutely flavorsome and delish is this Vegetable Kurma – a warming, spiced and complexly flavored curry from the Indian Cuisine made with nuts, seeds, spices and mix vegetables.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 5
Calories: 155 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For kurma paste
  • 5 tablespoons desiccated coconut (unsweetened) or fresh/frozen coconut
  • 12 to 15 cashews - soaked
  • 2 teaspoons poppy seeds (khus khus) - optional
  • ½ tablespoon roasted chana dal (roasted split & husked bengal gram)
  • ½ tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • 3 cloves
  • 2 green cardamoms
  • 4 to 5 black peppercorns
  • 1 kapok bud (marathi moggu) - optional
  • 1 tiny piece stone flower (pathar phool) - optional
  • 1 teaspoon chopped green chilies or 2 green chillies
  • 1 to 1.5 teaspoons finely chopped garlic or 4 to 5 small to medium-sized garlic
  • 1.5 teaspoons finely chopped ginger or 1 inch ginger
  • ½ cup water for blending or add as required
Veggies
  • 1 to 1.25 cups cauliflower florets (medium sized)
  • ¾ cup chopped potatoes or 1 medium potato - diced
  • ⅓ cup green peas fresh or frozen
  • ¼ cup french beans or 7 to 8 french beans
  • ½ cup chopped carrots or 1 medium carrot
Other ingredients
  • 2 tablespoons oil - any neutral oil or coconut oil
  • ⅓ cup finely chopped onions or 1 medium sized onion
  • ⅓ cup chopped tomatoes or 1 medium tomato
  • 7 to 8 curry leaves (medium to large) or 12 to 15 small sized
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoons curd (yogurt) - optional
  • 1.25 cups water - for slightly thin gravy, add 1.5 cups water
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)

Instructions

Preparation
    Cup of Yum
  1. Soak in hot water for 20 to 30 minutes. Later drain and set aside.
  2. Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside.
  3. Rinse, peel and chop the rest of the vegetables.
  4. Add the the ingredients mentioned under 'for kurma paste' in a in a blender or mixer-grinder.
  5. Pour ½ cup water or as required and grind to a smooth fine paste. Set aside.
Sautéing
  1. Heat oil in a 2-litre pressure cooker or a pan. Add the chopped onions.
  2. Stir and sauté until the onions turn translucent or light golden. Add curry leaves and mix.
  3. Next add the chopped tomatoes, turmeric powder and red chili powder. Stir and sauté for 2 to 3 minutes.
  4. Add the ground kurma paste. Stir and mix well. Sauté stirring often for 6 to 7 minutes on a low to medium flame or until you see the oil releasing from the sides and the paste becoming glossy and thick.
  5. Then add fresh curd (yogurt). If you want, you can skip yogurt too.
  6. Mix the curd very well with the rest of the masala paste.
  7. Add the chopped mix vegetables. Stir and sauté for 1 to 2 minutes.
  8. Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Mix well.
  9. Season with salt according to your taste preferences.
Making veg kurma
  1. Pressure cook for 2 whistles or for 8 to 9 minutes.
  2. When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes. 
  3. If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium - neither thin nor thick.
  4. Add chopped coriander leaves and give a stir.
Serving suggestions
  1. Indian flat breads: Korma tastes great with some soft roti or a chewy naan or a flaky paratha.
  2. Indian fry bread: Poori which is the most popular Indian fried bread is again a best choice to have korma.
  3. Rice: Plain steamed rice or flavored rice like ghee rice, biryani rice make easy and tasty sides with korma.
  4. Dosa: Soft dosa like neer dosa or poha dosa or a lacy, soft appam tastes nice with korma gravy.

Notes

  •  
  • Cashews: Add almonds instead. 
  • Roasted chana dal: Omit adding roasted chana dal if you do not have them. 
  • Poppy seeds: Replace with melon seeds or skip adding them.
  • Stone flower: Skip if you do not have stone flower.
  • Kapok buds (marathi moggu): Omit this spice if you do not get it.
  • Curry leaves: Add 1 small to medium tej patta (Indian bay leaf) instead of curry leaves.
  • Whole spices: I suggest to keep the quantity of spices, nuts and seeds as mentioned in the recipe. Do not alter the amount as this would change the taste.
  • Stone-flower: Include a tiny piece of stone flower (about 0.5 cm in size) as it is a highly aromatic spice.
  • Consistency: You can change the consistency of the kurma gravy by adding less or more water. But do not make it too thick or thin or runny.
  • Cooking in a pan: Follow all the steps as listed for the pressure cooker version. Simply add 1.5 to 2 cups water. Cover and simmer on medium-low heat stirring occasionally until the veggies are fork tender.
  • Vegan version: Replace dairy yogurt with vegan yogurt to make vegan korma. Or you can skip adding yogurt.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 1mg (0%) Sodium 271mg (11%) Potassium 256mg (7%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2456IU (49%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 17mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 46mg (51%) Vitamin E 3mg Vitamin K 11µg Calcium 62mg (6%) Vitamin B9 (Folate) 192µg Iron 1mg (6%) Magnesium 36mg Phosphorus 83mg Zinc 1mg

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 1mg 0%
Sodium 271mg 11%
Potassium 256mg 5%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2456IU 49%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 17mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 46mg 51%
Vitamin E 3mg
Vitamin K 11µg
Calcium 62mg 6%
Vitamin B9 (Folate) 192µg
Iron 1mg 6%
Magnesium 36mg 9%
Phosphorus 83mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.