Vegetable Kurma

A fragrant, creamy vegetable kurma made with a coconut-cashew-poppy seed paste and a medley of vegetables. This South Indian kurma is a staple served with parotta, chapati, idli, and dosa. The korma paste gives it a richness that is warming without being heavy.

Ingredients

• 2 cups mixed vegetables (carrot, potato, green peas, beans, cauliflower)
• 2 tbsp Precious cold pressed groundnut oil
• 1 bay leaf
• 2 green cardamoms
• 4 cloves
• 1 cinnamon stick
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• For korma paste: 1/4 cup coconut, 8 cashews, 1 tbsp poppy seeds (soaked), 1 tsp fennel, 2 green chillies
• Salt to taste
• Fresh coriander to garnish

Step-by-Step Instructions

1. Blend korma paste ingredients – coconut, cashew, poppy seeds, fennel, green chillies – with a little water to a smooth creamy paste.
2. Heat oil in a pan. Add whole spices – bay leaf, cardamom, cloves, cinnamon.
3. Add onions and fry until golden brown.
4. Add ginger-garlic paste and cook 2 minutes.
5. Add tomatoes and cook until mushy.
6. Add red chilli and coriander powders. Cook 1 minute.
7. Add all vegetables and stir to coat in the masala.
8. Add 1 cup water. Cover and cook for 15 minutes until vegetables are tender.
9. Add korma paste and stir well. Simmer for 8 minutes until gravy thickens to a creamy consistency.
10. Add garam masala and salt. Simmer 3 more minutes. Garnish with coriander and serve.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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