Vegetable Kurma Recipe – Authentic Coconut & Almond Blend

Last Updated on 2 months by Neha Deshmukh

Vegetable Kurma Recipe – Authentic Coconut & Almond Blend

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful kurma. It’s the kind of dish that feels like a warm hug, and this Vegetable Kurma is one of my all-time favorites. I first made this for a family get-together, and it was a huge hit – everyone raved about the rich, creamy sauce! It’s surprisingly easy to make, and the blend of coconut and almonds is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Kurma isn’t just another veggie dish. It’s a symphony of flavors! The creamy coconut-almond paste creates a sauce that’s both comforting and incredibly aromatic. Plus, it’s packed with healthy vegetables, making it a guilt-free indulgence. It’s perfect for a weeknight dinner or a special occasion. You’ll love how easily it comes together, and the amazing aroma that fills your kitchen.

Ingredients

Here’s what you’ll need to create this delicious Vegetable Kurma:

• 1 medium potato
• 1 small carrot
• 10 beans
• 12 small cauliflower florets
• 0.25 cup peas
• 2 small onions
• 2 tomatoes
• 2 teaspoons ginger garlic paste
• 0.125 teaspoon turmeric powder (haldi)
• 1 teaspoon red chilli powder
• 0.5 teaspoon garam masala
• 1 sprig curry leaves
• 1 tablespoon coriander leaves (cilantro), for garnish
• 2 tablespoons oil
• 3 tablespoons coconut, grated
• 0.75 teaspoon fennel seeds (saunf)
• 4 almonds
• 6 cashew nuts
• 1 tablespoon fried gram dal (chana dal)

Ingredient Notes

Let’s talk about those key ingredients that make this kurma so special! The combination of coconut, fennel seeds, almonds, cashews, and fried gram dal in the paste is what gives it that signature richness and depth. Don’t skimp on these – they really make a difference.

I like to use fresh coconut whenever possible, but frozen grated coconut works in a pinch. Fennel seeds add a lovely subtle sweetness. And the nuts? They contribute to the creamy texture and nutty flavor.

Traditionally, kurmas vary quite a bit depending on the region. Some families add more vegetables like green beans or even mushrooms. Feel free to experiment! You can also adjust the amount of red chilli powder to suit your spice preference.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Vegetable Kurma:

1. First things first, chop all your vegetables into fine cubes. Dice the onions and tomatoes too. Having everything prepped and ready to go makes the cooking process so much smoother.
2. Now, let’s make the magic happen – the kurma paste! Grind the coconut, fennel seeds, almonds, cashews, and fried gram dal into a smooth paste with a little water. A good blender or food processor is your best friend here.
3. Heat the oil in a pressure cooker over medium heat. Add the cardamom, clove, cinnamon, bay leaf, cumin seeds, and stone flowers. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s crucial for building flavor.
4. Add the curry leaves and sauté the onions until they turn translucent. Then, add the ginger-garlic paste and cook until it smells amazing – usually about a minute.
5. Time for the tomatoes! Mix them in along with the salt, turmeric powder, red chilli powder, and garam masala. Cook until the tomatoes soften and become mushy.
6. Add the ground paste and fry for 3-4 minutes on low heat. This step is important to get rid of any raw aroma from the paste. Keep stirring so it doesn’t stick to the bottom.
7. Stir in the chopped vegetables (except the cauliflower) and 1 cup of water. Adjust the salt to your liking.
8. Now, add the cauliflower florets – but here’s a little trick I learned from my grandmother: pre-soak them in turmeric water for about 10 minutes. This helps retain their color and adds a subtle flavor. Close the lid of the pressure cooker and cook for 1 whistle.
9. Once the pressure has released, open the cooker and garnish with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop. Just simmer for longer, until the vegetables are cooked through.
• For a richer flavor, you can add a tablespoon of cashew paste along with the ground paste.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! To make it vegan, just ensure your fried gram dal isn’t processed with any animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon.
  • Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
  • Spicy: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This kurma is a staple during Onam Sadhya in Kerala and is also enjoyed during Diwali celebrations.

Serving Suggestions

This Vegetable Kurma is fantastic with steamed rice, roti, paratha, or even appam. A side of papadums and a cooling raita completes the meal perfectly. My family loves it with a simple cucumber raita – it’s so refreshing!

Storage Instructions

Leftover Vegetable Kurma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight in the fridge before reheating.

FAQs

What is the origin of Vegetable Kurma?

Kurma originated in the Mughal kitchens of India, blending Indian spices with Persian cooking techniques. It was originally a meat-based dish, but vegetable kurmas became popular as a vegetarian alternative.

Can I make the kurma paste ahead of time?

Absolutely! You can make the paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook.

What vegetables are traditionally used in Vegetable Kurma?

While this recipe uses potatoes, carrots, beans, cauliflower, and peas, you can also add other vegetables like green beans, peas, mushrooms, or even paneer (Indian cheese).

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 for a few more minutes to allow it to reduce.

What is the purpose of soaking cauliflower in turmeric water?

Soaking cauliflower in turmeric water helps to retain its white color and adds a subtle flavor. It also helps to remove any bitterness.