Vegetable Kurma with Coconut Milk

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Happy 2017! May this year be filled with Abundant Joy, Happiness, Excellent health and useful wealth! What are your resolutions for this year? Most of us struggle with holding on to our resolutions beyond a Month or so. If you’re like me I  wouldn’t stick to my resolution beyond 2 days. I think new beginnings could be a new start anytime of the year especially if good is going to come of it. I made this Vegetable kurma for New Years’ and served it with Ghee rice.This recipe is made with coconut milk and has a creamy texture to it from the addition of coconut milk. You could also use coconut paste for this recipe and goes well with Chappathi, Parotta, Ghee Rice etc



Mixed Vegetables : Carrots, Beans, Peas, Potatoes, Cauliflower, diced (75-100gm each)

Oil : 1 tbsp

Cloves : 3

Elaichi : 2

Cinnamon : 3 x 1 inch stick

Onion : 1, Finely chopped 

Ginger Garlic paste : 1 tsp

Green Chilli : 1 or 2

Chilli powder : 1 tsp

Coriander powder : 1 tsp

Turmeric : 1/2 tsp

Tomato : 1 Large, Chopped 

Coconut milk : 1/2 Cup Thick


To soak and Grind : 

Cashew : 5-6

Poppy seeds/Khus khus : 1 tsp

Fennel seeds : 3/4 tsp


Method : 

Soak Cashew, poppy seeds/khus khus and fennel seeds in water for about 45mins – 1 hour. Add the green chilli roasted in oil and grind to a smooth paste with a little water. Keep aside

In a pressure cooker or pressure pan, heat the oil and add the green chilli (whole), let it get cooked till the skin changes colour. Remove it from the oil add it to the above paste and grind together.

To the same oil add the whole garam masala, cloves, cinnamon and elaichi. Add the onions and the ginger garlic. Saute till the onions turn soft

Now add the powders and saute for about 30 seconds. Do not burn the masala

Add the vegetables, stir for a minute and add the vegetables. Saute for a couple of minutes. Now add the tomatoes, the ground masala , 1 cup water, 3/4 tsp salt and pressure cook on medium for 2 whistles.  Remove off heat 

Open the cooker, check salt, and add the coconut milk. Let it heat through. Garnish with coriander leaves. Turn off stove. Serve hot with Chappathi, Ghee rice etc.




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