Vegetable Kurma is one of the common side dishes that we find in restaurants. They can be made with common ingredients and can be an excellent side dish for Paratha, Nan or Roti.
When I eat out in Indian restaurants here in US or in any restaurant in India, one of my favorite things on the menu is Parotta Kurma. I really love the kurma/side dish that they serve with the parotta.
This is a Vegetable Kurma recipe that I found on the internet long back and this is as close as I got to the flavor I love in the restaurants. I forgot the exact site where I found it.
We eat roti’s quite often at my house (in spite of being a South Indian). I am always on lookout for practical side dishes.
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This recipe does have a long list of ingredients, but they are pretty common ingredients and should not be hard to find. Also when it comes to the spices, if you miss one or two, it is alright and should not really change the flavor of the dish too much.
Preparation time – 20 mins
Cooking time – 45 mins
Difficulty level – easy
Ingredients make Vegetable Kurma – serves 6-8
- Chopped vegetables (potatoes, cabbage, carrots, beans, cauliflower, peas) – ¾th cup each
- Onion – 1 (sliced)
- Ghee/butter – 2-3 tbsp
- Fennel seeds - ½ tsp
- Curd/yogurt – 2 tbsp
- Salt – to taste
- Cilantro – few
For the gravy –
- Coconut – ½ cup
- Onion – 1 (small)
- Garlic – 4 cloves
- Ginger – 1 inch piece
- Poppy seeds – 1 tsp
- Cumin seeds / jeera – 1 tsp
- Coriander seeds / dhania – 1 tsp
- Green chilies – 3
- Dry red chilies – 4
- Black peppercorns – 8
- Fennel seeds/Saunf – 1 tsp
- Cinnamon – 1 small stick
- Cardamom – 4
- Cloves – 6
- Cashew nuts – 10
- Tomato – 1 (small)
- Lemon juice – 2 tsp
Procedure –
- Steam the vegetables until they are half way done and keep aside.
- Grind all the ingredients listed under gravy to a smooth paste and keep aside.
- Heat the butter or ghee in a heavy bottom pan and sauté the sliced onions until they are caramelized.
- Now add the ground masala and fry it in medium heat until the oil separates from the sides of the masala. This would take at least 15 to 20 mins. Even if the masala starts to stick to the bottom, sprinkle little water and keep frying. This stage is very important. The more the masala fries the better it tastes. So make sure that you do not hurry up on this step and keep frying the masala is low heat.
- Once the masala is cooked well, add the steamed vegetables along with some salt and mix well. Also add about 2 cups of water to bring the gravy to desired consistency and mix well. Let it boil on low heat until the flavors are well blended and the vegetables are cooked through.
- Garnish with cilantro and serve with roti’s or rice.
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Mixed Vegetables In Spicy Indian Gravy
Equipment
- pan
- spatula
Ingredients
- ¾ cup Vegetables Chopped Potatoes, cabbage, carrots, beans, cauliflower, peas each
- 1 Onion Sliced
- 2 tbsp. Ghee/butter
- ½ teaspoon Fennel seeds
- 2 tbsp. Curd/yogurt
- to taste Salt
- few Cilantro
FOR THE GRAVY –
- ½ cup Coconut
- 1 Onion Small
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Poppy seeds
- 1 teaspoon Cumin seeds/jeera
- 1 teaspoon Coriander seeds/dhania
- 3 Green chilies
- 4 Dry red chilies
- 8 Black peppercorns
- 1 teaspoon Fennel seeds/Saunf
- 1 small stick Cinnamon
- 4 Cardamom
- 6 Cloves
- 10 Cashew nuts
- 1 Tomato Small
- 2 teaspoon Lemon juice
Instructions
- Steam the vegetables until they are halfway done and keep aside.
- Grind all the ingredients listed under gravy to a smooth paste and keep aside.
- Heat the butter or ghee in a heavy bottom pan and sauté the sliced onions until they are caramelized.
- Now add the ground masala and fry it in medium heat until the oil separates from the sides of the masala. This would take at least 15 to 20 mins. Even if the masala starts to stick to the bottom, sprinkle little water and keep frying. This stage is very important. The more the masala fries the better it tastes. So make sure that you do not hurry up on this step and keep frying the masala in low heat.
- Once the masala is cooked well, add the steamed vegetables along with some salt and mix well. Also add about 2 cups of water to bring the gravy to desired consistency and mix well. Let it boil on low heat until the flavors are well blended and the vegetables are cooked through.
- Garnish with cilantro and serve with Rotis or rice.
Priya Srinivasan says
That kurma looks scrumptious sandhya! Would love some soft roti to mop that rich side! The taste of poppy seeds must be so good in the kurma, we don’t get it here, one of the things I miss!!
Janani says
All time comfortable food .Everyone's fav nice click sandhya ji.
DivyaGCP says
Kurma is my favorite side dish for parotta, especially.. Looks delicious and flavorful
divya says
looks super delicious and lovely presentation 🙂
Sona S says
kurma is my all time fave, this looks so delicious.
Priya Anandakumar says
Very delicious and healthy kurma...
Sangeetha Nambi says
Super flavored rich kurma...
Rohini says
looks yummmmmmmm Sandhya!!!
This is what is for lunch tomorrow at my place!!!
Tx for posting...