Vegetable Kurma is a popular Indian curry in which vegetables are cooked in a creamy and aromatic gravy of yogurt, coconut and cashew nuts based paste and sautéed onion and tomato along with few spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: Karnataka, South Indian

Ingredients

For Grinding

  • 1/2 cup grated coconut ((fresh or frozen))
  • 6-7 cashewnuts
  • 1 tablespoon fried gram (roasted chana dal)
  • 1 inch ginger
  • 2 garlic cloves
  • 1 green chilli
  • 2 cardamom
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 teaspoon saunf (fennel seeds)
  • 1 teaspoon coriander seeds ((or 1 teaspoon coriander powder))
  • 1/2 teaspoon jeera seeds (cumin) ((or 1/2 teaspoon of jeera powder))
  • water (for grinding)

Other Ingredients

  • 4 cups mixed vegetables (carrot, beans, cauliflower, potato, peas)
  • 1 cup onion (finely chopped)
  • 1/2 cup tomato (finely chopped)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon curd (yogurt) ((or vegan yogurt, optional))
  • salt (as per taste)
  • 1.5 cups water (as required)
  • 2 tablespoons oil
  • 1 tablespoon coriander leaves
  • 1 tablespoon lime juice

Method

Instant Pot Method

  1. Add all ingredients mentioned in the "GRINDING" section to a blender. Add ¼ cup of water and blend to a smooth paste. Set aside.
  2. Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaf, onions, and saute until onions turn light brown for 2 minutes.
  3. Next, add chopped tomatoes and cook till they turn soft.
  4. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
  5. Now add the veggies, salt, and water and combine well.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
  7. Once the pot beeps, Do a QUICK RELEASE (QR). Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
  8. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Indian Pressure Cooker Method

  1. To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
  2. Take a Pressure cooker, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
  3. Next, add chopped tomatoes and cook till they turn soft.
  4. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
  5. Now add the veggies, salt, and water and combine well.
  6. Close the lid, place a whistle and cook for 1 whistle on medium flame.
  7. Switch off the flame and let the pressure from the cooker release naturally.
  8. Open the lid and add lime juice and garnish with cilantro. Mix well.
  9. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Stovetop Pot Method

  1. To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
  2. Cook the vegetables in a microwave or boil them separately in a pot.
  3. Take a kadai, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
  4. Next, add chopped tomatoes and cook till they turn soft.
  5. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and Stir continuously for 2 minutes until the raw smell disappears.
  6. Now add the chopped veggies, salt, and water and combine well.
  7. Cover the Kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between. TIP you can also use pre-cooked veggies saves cooking time.
  8. Remove lid, add lime juice and garnish with cilantro. Mix well.
  9. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.