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vegetable kurma recipe | vegetable korma for rice and chapati

A south indian style veg kurma made with cooked veggies and fresh coconut paste mainly eaten with parotta, chapathi or rice.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Curries
Cuisine: South Indian
Servings: 4
Calories: 320kcal
Author: Asiya

Ingredients

  • 2 tbsp oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 cardamoms
  • 4 cloves
  • 2 medium size onions finely chopped
  • 3 green chillies vertically slit
  • 1 to mato finely chopped
  • 1 tsp ginger garlic paste
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 medium size potatoes finely diced
  • 2 carrots finely sliced
  • 8-10 beans finely chopped
  • 1/2 cup green peas/matar
  • 2 cups water

For the korma paste:

  • 3 tbsp freshly grated coconut
  • 8-10 cashewnuts/kaju
  • 1 tsp roasted poppy seeds/khus khus
  • 1/4 tsp fennel seeds/saunf

Other ingredients:

  • 1/2 tsp garam masala powder
  • 1/2 tsp coriander seeds powder
  • 3 tbsp freshly chopped coriander leaves

Instructions

Make korma paste:

  • In a jar, add freshly grated coconut, kaju, khus-khus, fennel seeds, make a powder.
  • Add little water and make a paste out of it.

Making of veg korma:

  • In a wok add oil and heat it.
  • Into it add cinnamon stick, bay leaf, cardamoms, cloves and saute.
  • Add chopped onions, saute until soft.
  • Add slit green chillies and saute for few more minutes.
  • Add chopped tomato and cook till soft.
  • Add ginger garlic paste and saute to get rid of the raw smell.
  • Add salt as per taste, red chilli powder, turmeric powder, mix well and cook the mix for few minutes until oil leaves the masala.
  • Add diced potatoes, chopped carrots, chopped beans, green peas, mix well and cook for 3-4 minutes.
  • Add water and cook the vegetables until soft.
  • Add korma paste into the cooked vegetables.
  • Mix and cook the korma for 3-4 minutes on low flame.
  • Mix well, add garam masala powder, coriander seeds powder, mix.
  • Add freshly chopped coriander leaves.
  • Cook the veg kurma on low flame until oil leaves the korma.
  • Watch the video procedure above.

Notes

1.Wash all the vegetables well before using for cooking.
2.The veggies here are cooked while making korma, but the veggies can be separately boiled in salt water or pressure cooked to cook it more quickly.

Nutrition

Calories: 320kcal
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