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Nilgiris Kurma – Mixed Vegetable Kurma for Parotta in a bowl
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Nilgiris Kurma – Mixed Vegetable Kurma for Parotta

Nilgiris Kurma is a Mixed Vegetable Kurma that pairs well as a side dish for parotta, roti or naan. Any vegetable fresh or frozen can be used for this kurma.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Lunch Box Recipes, Restraunt Style Recipe, Side Dishes
Cuisine: Indian, North Indian
Diet: Vegetarian
Servings: 6 people
Calories: 176kcal


  • pan
  • bowl
  • Grinder
  • spatula


For the Mint Puree –

  • ½ cup Mint leaves/pudina tightly packed
  • 2 Green chilies
  • ½ Cilantro

For the Tomato Puree –

  • 3 medium Tomatoes

For the Cashew Coconut Puree –

  • 3 tablespoon Cashews
  • 3 tablespoon Coconut grated
  • to make a puree Water

For the Kurma –

  • 3 cups Mixed vegetables I used potatoes, Carrots, red bell pepper, beans and peas
  • 2 Onion finely chopped
  • all from above Tomato puree
  • all from above Mint puree
  • all from above Cashew Coconut puree
  • 1 teaspoon Ginger garlic paste
  • 1 teaspoon Red chili powder
  • 1 teaspoon Dhania jeera powder
  • ¼ teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoon Oil/butter

Spices –

  • 1 Bay leaf
  • 4-5 Cloves
  • 1 inch piece Cinnamon
  • ½ teaspoon Fennel
  • 3 Cardamom
  • 1 Star anise


  • Wash the mint and cilantro leaves and grind it into a paste with green chilies. Add couple of tablespoon of water to make the paste. Keep it aside.
  • Soak the cashews in warm water for about 10 minutes and then grind it into a smooth paste along with coconut adding little water. Keep it aside.
  • Blanch the tomatoes, peel the skin and then puree them or else just puree the whole tomatoes and keep it aside.
  • Chop all the vegetables into bite size pieces. I par cooked/steamed them in the microwave individually until they are half way cooked. This helps in even cooking of all the vegetables without making them mushy.
  • In a pan, heat the oil and then add the whole spices. Fry for about 30 seconds until aromatic and then add the chopped onions. Sauté the onions until golden brown. Add the ginger garlic paste and fry for about 30 more seconds.
  • Now add the tomato puree, turmeric powder, red chili powder and dhania jeera powder along with salt and mix well.
  • Fry the masala well for about 5-7 minutes in low flame and then add the mint puree. Mix well and again fry in low flame for 5-7 minutes. Make sure you cook it in low heat or else the masala will get burnt. Also keep stirring often to avoid sticking to the bottom.
  • Now add the cooked vegetables along with some water to bring it to the right consistency. Bring it to a boil and let it simmer for about 5 minutes.
  • Then add the prepared cashew coconut puree, mix well and simmer until the kurma comes to the required consistency.
  • Turn off the flame and serve the Nilgiris Kurma with parotta or chapatti!


Calories: 176kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 106mg | Potassium: 488mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5407IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg