Tuesday, October 2, 2012

Vegetable kurma

Serves (4 - 5 Adults)


Mixed vegetables chopped to small cubes  - 2 cups (like potatoes, carrots, green peas or any vegetables you like)
Onions medium sized-  2 nos
Chopped ginger and garlic - 1 tbsp
Turmeric powder -  ½  tsp
Coriander powder - 2 tsp
Curd – ¼  cup
Garama masala whole (like cardamom – 2 nos, cloves 2 nos, cinnamon stick a small piece
Tomato large -  1 no
Green chillies - 5 nos split length wise
Red chilly powder -  1 tsp
Chopped coriander leaves & curry leaves – 2 sprigs

For Masala (grind these) 

Grated coconut -  1 cup
Cashew nuts -  5 Nos
Raisins  -  1 tbsp
Fennel seeds – ¼  tsp



·         First soak the cashew and raisins in a cup water for about 30 minutes. 
·         Heat oil in a pan and add crushed all the whole garam masala and fry for about 1 minute. Then add chopped onions, green chillies, curry leaves and chopped ginger & garlic and saute till onions become light and soft.  
·         Reduce the flame and add red chilly, coriander and turmeric powders and fry for about 1 minute. Now add the vegetables and chopped tomatoes and fry in a medium flame for about 4-5 minutes Then add curd along with enough salt and 1 cup of water and cook covered for 10-15 minutes. 
·         Meanwhile grind grated coconut, cashew nuts, raisins and fennel seeds to a smooth paste. Add this ground coconut paste to the cooked vegetables along with little water. Garnish with chopped coriander leaves. 
Enjoy with Appam , Idiyappam or chapathi or any Indian breads. 



  1. Do you add cooked vegetables or let them cook in the gravy ?

    1. Hi,

      Always cook the vegetable in the masala, it tastes better as all the masala will be into the vegetables nicely.

      Happy cooking & thanks for dropping by..




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