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Veggie Kurma Recipe

Veggie Kurma is a popular Indian Side dish
Author :
On :
Thursday, 17 April, 2014
Category :
Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 350 g - Diced vegetables (potatoes, carrots, beans and green peas)
  • 2 - Onions, ground
  • 10 pods - Garlic, ground
  • 3 pieces - Ginger, ground
  • 2 - Tomatoes, diced into small pieces
  • 1 cup - Coconut Milk (150 ml) or 25 g - Khus Khus, made into a paste
  • 2 tsp - Garam Masala
  • 1/2 tsp - Turmeric
  • 2 tsp - Chilli powder
  • 6 - Cloves
  • 2-3 - Cinnamon
  • 5 - Cardamom
  • 1/2 tsp - Cinnamon powder
  • Salt
  • 1 tsp - Lime juice
  • Oil
  • Water
  • How to Make Veggie Kurma:

    1. Partially steam the diced vegetables in a pressure pan after adding little salt and a little sugar.
    2. This is done to preserve the green colour of vegetables. Set aside.
    3. Take a ladleful of cooking oil in a kadai and heat on a medium flame.
    4. After the oil is hot, add cloves, cinnamon and cardamom.
    5. When cloves start popping, add onion paste.
    6. Stir and fry till oil starts separating.
    7. Add ginger and garlic paste. Fry for about a minute and half.
    8. Add diced tomatoes. Fry till tomatoes become soft.
    9. Add garam masala, chilli powder, salt and turmeric powder. Stir-fry for 30 seconds.
    10. Add coconut milk or khus khus paste.
    11. If you are using khus khus paste, add 1 cup of water. Bring the masala mix to a boil.
    12. Once it is boiling, reduce the flame to low.
    13. Add this mix to semi-cooked vegetables in the pressure pan.
    14. Now cover with the lid and cook for two whistles.
    15. Immediately, cool the cooker under tap water.
    16. Check if green peas are properly cooked. If not, cook for a further one whistle.
    17. Once the kurma is ready, check for salt.
    18. Add one tsp lime juice and 1/2 tsp of cinnamon powder.
    19. Cook on direct flame without lid for about 2-3 mins.
    20. Ready to serve.


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