Veg Kurma Recipe (Vegetable Korma Recipe)

Method12 steps · about 35 min

1. 1

   Step 1: Finely chop onion (1 cup) and tomatoes (¾ cup), slit the optional chili and cut the potatoes (1 cup), carrots (¾ cup) and beans to ½-inch pieces. Prepare the cauliflower (¾–1 cup) and peas. Keep the cut potatoes submerged in separate holding water until used.

   Uses 1 cup very finely chopped onion (about 2 medium) · ¾ cup finely chopped tomatoes · 1 optional slit green chili · 1 cup potatoes, cut to ½-inch pieces · ¾ cup carrot, cut to ½-inch pieces · ¾ cup green beans, cut to ½-inch pieces · ¾–1 cup cauliflower florets · ¾ cup green peas

2. 2

   Step 2: Blend the fresh coconut (¼ cup), cashews (12), optional ready roasted gram (1 tbsp) and optional fennel seeds (1 tsp) with the separate 6 tbsp grinding water until completely smooth. Keep the kurma paste aside.

   Uses ¼ cup freshly grated coconut · 12 cashews · 1 tbsp optional ready roasted gram (fried chana dal) · 1 tsp fennel seeds, omit only if you dislike the flavor · 6 tbsp water for grinding kurma paste

   
3. 3

   Step 3: Heat the 2 tbsp oil in a regular pot. Add bay leaf (1 small), optional star anise (1) and mace (1), cumin, cardamoms, cloves (3) and cinnamon (1). Sauté until they sizzle.

   Uses 2 tbsp oil · 1 small bay leaf · 1 optional star anise · 1 optional mace blade · ½ tsp cumin seeds · 2 green cardamom pods · 3 whole cloves · 1 cinnamon piece, 1 inch long

   
4. 4

   Step 4: Add the prepared onion and optional green chili. Fry until transparent and pink, with no raw onion smell.

   Uses sizzling whole spices in oil · Onion and optional chili only

   
5. 5

   Step 5: Add the ginger garlic paste (¾–1 tbsp) and fry until its raw smell disappears.

   Uses soft onion with whole spices · ¾–1 tbsp ginger garlic paste

   
6. 6

   Step 6: Add the prepared tomatoes and selected ¾–1 tsp initial salt. Sauté until the tomatoes are completely soft and mushy.

   Uses onion base with cooked ginger garlic paste · Prepared tomatoes only · ¾–1 tsp initial salt

   
7. 7

   Step 7: Add turmeric (¼ tsp), mild chili powder, garam masala (1¼ tsp) and a little of the measured coriander leaves, reserving the rest for garnish. Sauté for 2–3 minutes until fragrant.

   Uses soft cooked tomato-onion base · ¼ tsp turmeric · 1 tsp mild Kashmiri or Byadgi chili powder · 1¼ tsp garam masala · Some of measured coriander for masala; rest reserved

   
8. 8

   Step 8: Add the smooth prepared kurma paste from step 2 and sauté for a few minutes until the coconut smells cooked and fragrant.

   Uses fragrant spiced tomato base · smooth coconut-cashew kurma paste

   
9. 9

   Step 9: Drain and discard the potato holding water. Add the drained prepared potatoes to the pot.

   Uses cooked kurma masala · Potatoes only, holding water discarded

10. 10

    Step 10: Add the other prepared vegetables and mix well. Fry for 2–3 minutes, then add the separate 1¾ cups cooking water. Add extra water only if needed to cover the vegetables.

    Uses kurma masala with potatoes · Carrot, beans, cauliflower and peas · 1¾ cups cooking water, separate from paste-grinding water · Extra cooking water only if needed to cover vegetables or adjust consistency

11. 11

    Step 11: Simmer over medium heat until every vegetable is tender. Taste and add extra salt only if needed. Garnish with the remaining measured coriander leaves and turn off the heat.

    Uses vegetables simmering in kurma gravy · Extra salt only after tasting cooked kurma · Remaining measured coriander for garnish

12. 12

    Step 12: Serve the finished vegetable kurma with your chosen meal.

    Uses finished vegetable kurma