Vegetable Kurma

Recipe by
Total Time:
30 mts
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy South Indian style Navratan Korma, Best Mixed Vegetable Yogurt Curry, Easy Sweet Potato Mergole

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How to Make Vegetable Kurma

  • Soak Poppy Seeds in 100 ml hot water till needed.
  • Cut Peppers into ½, de-seed, and slit lengthwise.
  • Cut Potato and Carrots into 2×1/4 inch batons.
  • Cut the Cauliflower from stalk and break them with your fingers into small florets.
  • Slit green Chillies lengthwise, de-seed if you so wish.
  • Cut Tomato into 8 quarters.
  • Grind to a fine smooth paste, all ingredients under the ‘grind’ section.
  • In a deep bottomed non-stick pan heat Oil.
  • Add Curry Leaves stir for 30 seconds till they curl.
  • Add all the ingredients other than the ground paste, cover and cook on low flame for 20 minutes.
  • Now add the ground paste and cook for another 5 minutes.
  • Serve hot with plain Basmati Rice or Naan or Roomali Roti.