Vegetable Kurma – One of my favorties!

Just like most of you I learnt my basic cooking techniques from my mother. She has been a huge source of inspiration. I’m trying to make the maximum out of her short visit to the US and trying to learn as many recipes as possible. So my mom and I decided to start with one of my favorites, Vegetable Kurma. This is a very popular dish in southern parts of Tamilnadu. Most hotels serve this dish with layered parota and its delicious. The popular version thats served in restaurants use a lot more spices including poppy and fennel seeds. My mom’s version is a simple one involving fewer spices.


Serving size – 6-8



Onion –  2 cups

Tomato – 1 cup (diced)

Potato – 2 cups (medium diced)

Green peas – 1 cup

Carrots – 1 cup (finely sliced)

Beetroot – ½ cup ( small diced)

Green beans – 1 cup


Masala paste:

Coconut – 4 Tbsp

Green chilli – 6 (depending on your spice level)

Cashew nut – 10 pieces

Garlic – 4 cloves

Ginger – 1 inch piece

Cumin seeds – 1 Tbsp

Clove – 3

Cinnamon – 1 inch stick

Tomato – 1 (diced)

Grind all the ingredients into a smooth paste.


Other Spices:

Turmeric powder – 1/2 tsp

Chilli powder – 1 tsp

Salt to taste

Oil – 2 Tbsp

Butter 2 Tbsp

Cilantro  and curry leaves for garnishing


1. Pressure cook all the diced vegetables including carrots, potatoes, beets, green beans and peas.


(Allow 2 whistles if you are using a traditional cooker. Another option is to boil vegetables (in water) in a pot. The idea is cook them well enough but not too mushy)

2. In a saute pan, add 2 tablespoons of cooking oil and saute finely chopped onion  until it turns golden brown.

3. Add chilli powder, turmeric, salt and cook for a few more minutes.

4. Add finely ground masala paste, 2 tbsps of butter and cook well until the raw flavor of the ground paste disappears.

5. Now add  chopped tomato and cook for a few more minutes.

6. Add all the vegetables along wth some of the water that was used to cook the vegetables. Reduce the gravy to a required consistency. It shold not take you more than 10 mintues once you add the vegetables.

Garnish with curry leaves and cilantro.



4 Comments Add yours

  1. Latha Raman says:

    Thanks for sharing the recipe. It was delicious. Convey my thanks to your mother!!!

  2. Divya says:

    Hello from London. Recently discovered your blog. Yesterday I had a massive hankering for Kurma and tried your recipe. Turned out absolutely perfect 🙂

  3. Divya, so happy that it came out well 🙂

  4. Have been looking for a kurma recipe without fennel, poppy seeds for my mom. Glad I found this recipe 😊 looks delicious

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