Vegetable Kurma | Mixed Vegetables In Spicy Indian Gravy

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 the 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 the lookout for practical side dishes.

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 halfway done and keep them 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 on 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.

Bread That Pairs Well With This Kurma

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X

Recipe

Mixed Vegetables In Spicy Indian Gravy

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.

5 from 1 vote

Print Pin Rate

Course: dinner, Lunch Recipes, Side Dishes

Cuisine: Asian, Indian

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 people

Calories: 151kcal

Author: Sandhya Ramakrishnan

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.

Nutrition

Calories: 151kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 2mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!