Veggie Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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