Recipe for vegetable Curma

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Vegetable Kurma | Mixed Vegetable Korma Recipe

Vegetable Kurma or Vegetable Korma is my go-to recipe for a number of reasons. But, let me

confess and say upfront that I made this very similar to the navratan kurma which The Husband

really digs. Boys seem to like mixed vegetables disguised under some spicy gravy don't they? If I

make TH a single-vegetable dish, he is okay with it. Add two vegetables, he is happy. Add three, he

loves it! True story.

I love the Chettinad style of cooking with whole spices, coconuts and such. The flavours are bold and

loud, the ingredients are in your face and every bite makes you feel vibrant and reminds you that

you are eating this meal and loving it. While the general agreement is that Chettinad cooking is best

done with meat, I tend to think that this vegetable kurma is a fairly good vegetarian version. While I

won't claim this is a Chettinad style vegetable curry recipe, I do think it's largely inspired from that

cuisine.

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Page 1 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe

10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html

I love serving this kurma with spongy uttappam but chapatis or rotis are really the perfect and

classic pairing. You can adjust the ingredients in all sorts of manners - from picking a different mix

of vegetables to adding as little or as much spices and coconut as you'd like. You can even choose to

heat up the spices in oil instead of grinding it with the coconut as I have done. I have tried both

versions and they both create a fine kurma.

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TRANSLATE RECIPES



Chettinad mixed vegetable curry

Mushroom korma

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4

INGREDIENTS:

2 onions

2-3 green chillies

1 tsp ginger garlic paste

3 cups mixed chopped vegetables (I used carrots, beans, potatoes, and tomatoes)

1/2 cup milk

2 tbsp yogurt (optional)

2 tsp coriander powder / malli podi

1/2 tsp cumin / jeera

1/2 tsp black mustard seeds

1/4 tsp fennel seeds

A few curry leaves

1 tbsp oil

2 tsp ghee

Salt to taste

To Grind:

4 cloves

2" cinnamon stick

2 cardamom pods

5-6 cashew nuts

2 green chillies

1/4 cup grated coconut

INSTRUCTIONS:

Add the ingredients under the list "to grind" into a small mixie jar or spice grinder.

Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this

depends on the size of your grinder and how smooth you want the paste to be. Set aside.

Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a

minute or until the mustard seeds start popping.

Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light

brown.

VEGETABLE KURMA RECIPE



Tweet 6 78LikeLike 13

Add the ginger garlic paste along with the coriander powder and saut again until fragrant -

another minute or so.

Now add the chopped vegetables and coconut paste. Top up with about 1 cup water for the

vegetables to get cooked properly.

Add some turmeric and simmer until the vegetables are cooked yet hold their shape.

You can cook down the vegetables to your preferred consistency.

Finally add salt and remove from fire. Serve vegetable kurma hot with chapatis, rotis, nan,

parotta, or even pulao.

Note: this recipe was updated with new and step by step pictures on 21st March, 2015.

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27 comments

Top comments

Archana Menon 4 months ago - Shared publicly

This tasted exactly like Kerala kurma recipe. Was awesome. But like everyone else i

too didn't get that colour.

+1 Reply

+Archana Menoni don't remember now how i got that colour :D but i am

guessing i may have added tomato paste which usually gives a deep red/orange

colour to dishes. glad you liked the taste.

Nagalakshmi V (Nags) 4 months ago

Sheralee Brindell 6 days ago - Shared publicly

Question: I notice that while the instructions call for mustard seeds, no quantity is

given in the list of ingredients. And while the list of ingredients includes 2 tsp

coriander powder, there is no mention of it in the method. Mustard appears in the

photo to be about 1/2t to 1 t: is that about right? None of the photos suggest that

Read more

Reply

hello +Sheralee Brindell, sorry about the errors. I did use coriander powder and

have also added quantity of mustard seeds. Yes, 1/2 tsp is perfect. Thanks for

visiting and cooking from Edible Garden :)

Nagalakshmi V (Nags) 5 days ago

Jenny Wood 2 weeks ago - Shared publicly

I made this last night and it was lovely. Thank you for posting.

+1 Reply

thank you +Jenny Woodglad you enjoyed it

Nagalakshmi V (Nags) 2 weeks ago

preethi srigopi 6 months ago - Shared publicly

Works......

Reply

Shetal P 1 year ago - Shared publicly

look different than the other Korma recipes I have seen....will definitely try this one

and its super easy and quick! thank you!

+1 Reply

Shwetha Aithala 1 year ago - Shared publicly

Looks yum! Im really wondering how you got that colour though - considering that

you have not used tomatoes, chilli powder or anything else which would give out the

red colour.

Reply

leena 2 years ago

hi..can i make the ground paste and keep in the fridge and use it the next day?

yes sure, but i won't recommend keeping it for longer than a day

Nagalakshmi V 2 years ago

ok..thanks! :)

leena 2 years ago

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Recipe for vegetable Curma