Veg Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed 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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Ingredients

  • 1 - long carrot, chopped to bite size (or 1 cup baby carrots)
  • 1 - medium potato - chopped into 8 pieces
  • 1 - medium capsicum - chopped into 8 pieces
  • 1/2 cup - frozen vegetables (peas, cauliflower)
  • 1 - medium brinjal - chopped into 8 pieces (optional)
  • 1 - medium onion - finely chopped
  • 3 tbsp - oil/ ghee
  • 3-4 - cardamom pods (or 1/2 tsp cardamom powder)
  • 3 - cloves
  • 1 inch cinnamon stick
  • 2-3 - bay leaves
  • 1 tsp - garam masala
  • 1/2 tsp - turmeric/haldi powder
  • 1/2 tsp - jeera/cumin powder
  • 1/2 tsp - pepper powder
  • 1 - slit green chilli
  • 1 tbsp - sugar
  • 1 cup - cooking cream
  • Salt to taste

How to Make Veg Kurma

  • Heat oil (in a pressure cooker, for quick work) and fry onions in them, until pink and soft.
  • Add the spices (cloves, cinnamon, cardamom, bay leaves) and fry well.
  • Add the powder spices and continue to fry for a minute.
  • Wash and drain the vegetables and add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).
  • Add 1/4 cup water and salt and set to cook (a whistle on high-heat if using a pressure cooker).
  • Add the remaining vegetables, sugar, slit chillies and simmer for a few minutes until the bell-pepper is a bit soft.
  • Beat the cream and add it slowly, stirring gently but well.
  • Adjust water/cream for your desired consistency and simmer for 1 minute.
  • Serve hot with naan, parathas or rotis.

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