Need a lip-smacking recipe for your lunch or dinner? Try this tempting recipe of Vegetable Kurma that is so delicious that it will become your ultimate favorite. Loaded with the goodness of so many veggies, this sabzi recipe is not only tasty but also rich in nutrition. To make the kurma creamier, we have added a paste of coconut powder, fennel seeds and curd. You can adjust the consistency of the dish as per your choice, use less water to make it thicker and add some extra water to give it a curry-like consistency. You can pair it up with rice or roti, as per your preference. Be it potluck, family lunch or dinner buffet, this Vegetable Kurma dish will be the star dish of the occasion and will woo everyone with its rich, creamy and spicy flavors. To add an extra herby flavor to the dish, add kasuri methi and coriander leaves in the end.
Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below.
Step 1 – Prepare the veggies
Peel the veggies and chop them into small pieces. Collect all of them separately.
Step 2 – Make coconut paste
Add coconut powder to a blender along with fennel seeds. Add curd and blend to form a thick paste.
Step 3 – Saute the veggies
Heat oil in a pressure cooker. Add hing, cumin seeds and let them splutter for a few seconds. Add chopped onions, ginger paste, garlic paste and saute for two minutes. Now add chopped tomatoes and mix well. Cover the cooker with a lid and let the masala cook for 5 minutes.
Step 4 – Prepare the sabzi
Now add chopped potato, carrot, beans, cauliflower, capsicum and peas. Also add salt, red chilli powder, coriander powder, dry mango powder and garam masala. Give a good mix. Add 1 cup water and close the lid. Pressure cook for 1-2 whistles.
Step 5 – Add coconut paste
Now open the lid and add coconut paste to it. Give a good mix and cook it for 4-5 minutes.
Step 6 – Ready to be served
Vegetable Kurma is now ready to be served. Pair up with rice or chapati and enjoy.
- 2 medium onion
- 1 large capsicum (green pepper)
- 1/4 cup chopped green beans
- 1/2 cup chopped cauliflower
- 1 teaspoon ginger paste
- 1 tablespoon fennel seeds
- 1/2 tablespoon coriander powder
- 1/2 tablespoon dry mango powder
- 2 tablespoon virgin olive oil
- 1/4 cup yoghurt (curd)
- 1/4 tablespoon asafoetida
- 2 medium tomato
- 1 large carrot
- 1/4 cup peas
- 1 teaspoon garlic paste
- 4 tablespoon coconut powder
- 1/2 tablespoon red chilli powder
- 1/4 tablespoon garam masala powder
- salt as required
- 1 small potato
- 1/2 tablespoon cumin seeds