Warm, richly spiced, and built for a satisfying meal, veg kurma recipe | vegetable kurma | veg korma | vegetable korma is a vegetarian south indian curry made with coconut, cashew / kaju, and ginger in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 5 Servings
  • Category: curry
  • Cuisine: south indian

Ingredients

for masala paste:

  • 1 cup coconut (grated)
  • 8 cashew / kaju
  • 1 inch ginger
  • 1 clove garlic
  • 2 chilli
  • 2 tbsp poppy seeds / khus khus
  • 1 tsp coriander seeds
  • ½ tsp fennel / saunf
  • handful coriander
  • ¼ cup water

for kurma:

  • 4 tsp oil
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 pods cardamom
  • 3 cloves
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • ½ carrot (chopped)
  • 10 florets cauliflower / gobi
  • 3 tbsp peas / matar
  • 1 potato (chopped)
  • 5 beans (chopped)
  • 1 tsp salt
  • 2 cup water
  • 1½ cup water

Method

  1. firstly, in a large kadai heat 4 tsp oil and saute spices.
  2. add 1 onion and saute well.
  3. further, add 1 tomato and saute until soft and mushy.
  4. now add vegetables and 1 tsp salt.
  5. saute for 2 minutes or until vegetables are stir-fried.
  6. also, add 2 cup water and stir well.
  7. cover and boil for 10 minutes or until vegetables are almost cooked.
  8. add in prepared masala paste to the cooked vegetables and stir fry for 2 minutes.
  9. now add 1½ cup water and stir well.
  10. cover and cook for 10 minutes or until vegetables are cooked completely.
  11. finally, enjoy veg kurma with poori or chapati.

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.