June 19, 2019 vegetable kurma

Vegetable Korma – South Indian Special

Ingredients for Paste:

  • 2 teaspoons Poppy Seeds (khus khus)
  • 1/4 cup Cashew nuts or Blanched Almonds
  • 1/4 cup grated fresh Coconut (or desiccated)
  • 1 Green Chilli, chopped
  • 1 Green Cardamom
  • 1 Clove
  • 1-inch piece of Cinnamon
  • 3-4 Black Peppercorns

Ingredients for Curry:

  • 1/3 cup chopped French Beans
  • 1/2 cup Green Peas (fresh or frozen)
  • 1/2 cup diced Carrot
  • 1/2 cup diced Cauliflower
  • 1/2 cup peeled and diced Potato
  • 1 small piece of Bay Leaf
  • 1 teaspoon Ginger-Garlic Paste
  • 1 large Onion, finely chopped (approx. 1/2 cup)
  • 1 Tomato, finely chopped (approx. 1/3 cup)
  • 1/2 cup beaten Curd (plain yogurt)
  • 1/2 teaspoon Red Chili Powder
  • 1 teaspoon Cumin-Coriander Powder
  • 1/4 teaspoon Turmeric Powder
  • 2 tablespoons Oil


  • Soak poppy seeds in 1-tablespoon hot water and cashew nuts in 1/4 cup hot water for 15-minutes.
  • Drain excess water from cashew nuts and add to the small chutney jar of a grinder. Add soaked poppy seeds along with water.
  • Grind them until medium coarse texture. If required, add 1-2 tablespoons water. Add coconut, green chilli, cardamom, clove, cinnamon and black peppercorns.
  • Grind to a smooth paste. If required, add 1-2 tablespoons water and grind again.
  • Wash and cut all vegetables (French beans, green peas, carrot, potato, cauliflower) into small pieces.
  • Boil 1-2 cups water in a saucepan over medium flame. Add diced potato and salt and boil it for 5-minutes. Add diced carrot, French beans, green peas and cauliflower and boil until all veggies are tender but little crunchy, it will take around 5-minutes. Turn off flame and drain excess water, keep boiled water for later use in the recipe.
  • Heat 2-tablespoons oil in a pan over medium flame. Add bay leaf and chopped onion. Sauté until onion turns translucent. Add ginger-garlic paste.
  • Sauté for 2-minutes. Add chopped tomato.
  • Cook until tomatoes turn soft. Add prepared paste.
  • Stir and cook for 2-minutes. Stir continuously to prevent sticking.
  • Add beaten curd, red chili powder, cumin-coriander powder and turmeric powder. Mix well and cook for 5-6 minutes.
  • Add boiled veggies and 3/4 cup water (use water drained from boiled vegetables). Taste the gravy for the salt and add it if required.
  • Mix well and cook until gravy turns thick, it will take around 7-8 minutes. Stir in between occasionally to prevent sticking.
  • Turn off the flame and transfer Veg Kurma Curry to serving bowl.

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