Vegetable Kurma & Ghee Rice Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Vegetable Kurma & Ghee Rice Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a warm, flavorful Indian meal. Today, I’m sharing a recipe that’s been a family favorite for years – Vegetable Kurma served with fragrant Ghee Rice. It’s a little bit of effort, but trust me, the explosion of flavors is so worth it. This dish is perfect for a weekend lunch, a special occasion, or just when you’re craving a taste of home.

Why You’ll Love This Recipe

This Vegetable Kurma and Ghee Rice isn’t just delicious; it’s a complete experience. The kurma is rich, creamy, and packed with goodness from all those veggies. The ghee rice? Oh, it’s fluffy, aromatic, and perfectly complements the kurma’s subtle spice. It’s a truly satisfying meal that’s sure to impress! Plus, it’s surprisingly adaptable to your tastes – I’ll show you how to tweak it to be mild, spicy, vegan, or gluten-free.

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

For the Vegetable Kurma:

• 1 cup coconut (approximately 150g)
• 5 cashews
• 1 tsp poppy seeds
• 1 tsp coriander seeds
• ?? tsp cumin (about 1/2 tsp)
• 1 tsp chilli powder
• ?? tsp turmeric (about 1/2 tsp)
• ?? tsp garam masala (about 1 tsp)
• ?? tsp fennel seeds (about 1/2 tsp)
• ?? cup water (for grinding the masala – start with 1/2 cup and add more as needed)
• 2 tbsp oil
• 1 bay leaf
• ?? inch cinnamon stick (about 2 inches)
• 4 cloves
• 3 cardamom pods
• 1 tsp cumin seeds
• 1 onion
• 1 tsp ginger-garlic paste
• 1 tomato
• ?? carrot (about 1 medium)
• ?? cup peas (about 1 cup)
• 5 beans
• 1 potato
• 1 chilli
• 2 tbsp mint
• 1 tsp salt
• 2 cups water (for cooking the kurma)
• 2 tbsp coriander (for garnish)
• ?? lemon (juice of 1/2 lemon)

For the Ghee Rice:

• 2 tbsp ghee
• 2 tbsp cashews
• 2 tbsp raisins
• 1 bay leaf
• 5 cloves
• 1 tsp cumin seeds
• 1 tsp pepper
• ?? onion (about 1/2 medium)
• 2 chillies
• 2 cups basmati rice
• 4 cups water
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Coconut – Fresh vs. Dried: Fresh coconut is amazing if you can get it, but unsweetened desiccated coconut works perfectly well too. If using desiccated, you might need a little extra water when grinding the masala.
• Cashews – Roasting for Enhanced Flavor: I always lightly roast my cashews before adding them to the kurma. It brings out their sweetness and adds a lovely nutty aroma. Just a few minutes in a dry pan is all it takes!
• Poppy Seeds – A Traditional Touch & Regional Variations: Poppy seeds (khus khus) add a unique texture and flavor. They’re common in South Indian cuisine, but you might find variations in other regions.
• Spice Blend – The Heart of the Kurma: Don’t be intimidated by the spice list! These spices work together to create a complex and aromatic flavor profile. Feel free to adjust the quantities to your liking.
• Ghee – The Golden Essence of Indian Cooking: Ghee adds a richness and depth of flavor that’s hard to replicate. If you’re not familiar, it’s clarified butter – you can find it at most Indian grocery stores.
• Basmati Rice – Choosing the Right Grain: Basmati rice is essential for that fluffy texture. Look for aged basmati rice – it tends to be longer and more fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Masala Paste: First, we’ll create the heart of the kurma. Grind the coconut, cashews, poppy seeds, coriander seeds, cumin, chilli powder, turmeric, garam masala, and fennel with water into a super smooth paste. Set this aside.
2. Sauté the Aromatics: Heat the oil in a kadai (or a deep pan) over medium heat. Add the bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Sauté until they become fragrant – about a minute.
3. Build the Base: Add the chopped onion and ginger-garlic paste. Sauté until the onions soften and turn golden brown. This is where the flavor really starts to develop!
4. Add the Veggies: Now, toss in the tomato, carrot, peas, beans, potato, chilli, and mint. Add the salt and sauté for about 2 minutes, just to get everything slightly softened.
5. Cook the Masala: Stir in the masala paste and cook for another 5-7 minutes, until the raw aroma disappears. This step is crucial – it ensures the spices are well-cooked and the kurma has a deep flavor.
6. Simmer to Perfection: Pour in the water, give everything a good stir, cover the kadai, and simmer for about 10 minutes, or until the vegetables are tender.
7. Finish the Kurma: Garnish with fresh coriander and a squeeze of lemon juice. Set the kurma aside while we make the ghee rice.

Now for the Ghee Rice:

1. Fry the Cashews & Raisins: Heat the ghee in a separate pan. Fry the cashews and raisins until golden brown and set aside.
2. Temper the Spices: In the same ghee, temper the bay leaf, cloves, cumin seeds, and pepper. Add the sliced onion and chillies and sauté until translucent.
3. Sauté the Rice: Add the soaked basmati rice and sauté for about a minute, coating it in the ghee.
4. Boil & Simmer: Pour in the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is fluffy and all the water is absorbed.
5. Fluff & Serve: Gently fluff the rice with a fork and mix in the fried cashews and raisins. Serve hot with the Vegetable Kurma.

Expert Tips

• Soaking the Rice: Soaking the basmati rice for at least 30 minutes (or even longer!) before cooking is key to achieving that perfect fluffy texture.
• Don’t Overcook the Veggies: You want the vegetables to be tender, but still have a little bit of bite.
• Adjust the Spice: Feel free to adjust the amount of chilli powder to your liking.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and skip the cashew garnish.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: For a milder kurma, reduce the chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Onam and Diwali in India. You can add seasonal vegetables to make it even more festive!

Serving Suggestions

Vegetable Kurma and Ghee Rice are fantastic on their own, but here are a few ideas for side dishes:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple salad

Storage Instructions

Leftover Vegetable Kurma and Ghee Rice can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of Vegetable Kurma?

Kurma is believed to have originated in the Mughal kitchens of India, blending Indian spices with Persian cooking techniques.

Can I make this kurma ahead of time?

Absolutely! The kurma actually tastes even better the next day as the flavors meld together.

What is the best way to soak basmati rice for fluffy results?

Soak the rice in plenty of cold water for at least 30 minutes, or up to 2 hours. Rinse it gently a couple of times before cooking.

Can I use a different oil instead of ghee for the rice?

You can, but ghee really does add a unique flavor. If you must substitute, use a neutral-flavored oil like sunflower or canola oil.

How can I adjust the thickness of the kurma?

If the kurma is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

What side dishes complement Vegetable Kurma and Ghee Rice?

Raita, papadums, and a simple salad are all great choices!

Enjoy this delicious and comforting meal! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!