Knol Khol Kurma Recipe – Authentic Indian Vegetable Stew

Last Updated on 4 months by Neha Deshmukh

Knol Khol Kurma Recipe – Authentic Indian Vegetable Stew

Hey everyone! If you’re looking for a comforting, flavorful, and slightly different Indian vegetable dish, you have to try this Knol Khol Kurma. It’s a recipe I stumbled upon years ago, and it’s become a family favorite – especially on cooler evenings when we crave something warm and satisfying. It’s surprisingly easy to make, and the unique texture of the knol khol is just wonderful.

Why You’ll Love This Recipe

This Knol Khol Kurma is more than just a vegetable stew. It’s a beautiful blend of flavors – creamy coconut, fragrant spices, and the subtle sweetness of knol khol. It’s a relatively quick weeknight meal, but feels special enough for guests. Plus, it’s a fantastic way to get your veggies in!

Ingredients

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

• 2 cup onion, finely chopped
• 2 cup tomatoes, chopped
• 4 medium sized knol khol, diced
• 2 green chillies
• ?? cup fresh shredded coconut
• 1 tablespoon Khus Khus (white poppy seeds)
• 6 Almonds
• 1 teaspoon coriander powder
• 2 green chillies
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ?? inch piece ginger
• ?? cup water to grind
• ?? cup hot water (for adjusting consistency)

Ingredient Notes

Let’s talk about a few key ingredients!

• Knol Khol: This is the star of the show! It’s a bulbous root vegetable with a mild, slightly sweet flavor. It’s often called “German turnip” but is part of the cabbage family. You can usually find it at Indian grocery stores or well-stocked supermarkets. Don’t be intimidated – it’s super versatile!
• Poppy Seeds (Khus Khus): These little seeds add a lovely nutty flavor and help thicken the kurma. They’re a staple in many Indian dishes, especially in North Indian cuisine. Toasting them lightly before grinding enhances their flavor even more.
• Kurma Masala Powder: While garam masala works in a pinch, using a dedicated Kurma Masala powder really elevates the flavor. It’s a blend specifically designed for kurma dishes, with a slightly sweeter and more aromatic profile. You can find it at Indian grocery stores or online.

Regional Variations: Kurma recipes vary quite a bit across India. South Indian kurmas tend to be lighter and more coconut-based, while North Indian versions are often richer and creamier, sometimes using yogurt or nuts. This recipe leans towards the South Indian style, but with a touch of North Indian influence from the poppy seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, layer your vegetables in a 2-liter pressure cooker. Start with the finely chopped onions, then add the chopped tomatoes, diced knol khol, and whole green chillies.
2. Now, let’s make the masala paste. In a grinder, combine the fresh shredded coconut, poppy seeds, almonds, coriander powder, green chillies, salt, garam masala (or kurma masala powder), garlic, ginger, and enough water to create a smooth paste. Grind until it’s really, really smooth – this is key for a creamy kurma.
3. Spread that beautiful masala paste evenly over the layered vegetables in the pressure cooker.
4. Close the lid of the pressure cooker and cook on medium heat for 4 whistles. Once it reaches pressure, let it release naturally – don’t force it!
5. Once the pressure has released, open the cooker and check the consistency. If the kurma is too thick for your liking, mix in about ?? cup of hot water until it reaches your desired consistency.

Expert Tips

• Don’t skimp on the grinding time for the masala paste. A smooth paste is essential for a creamy texture.
• If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to stir frequently to prevent sticking.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: To make this kurma vegan, simply ensure your garam masala doesn’t contain any animal-derived ingredients (some brands do!).
• Spice Level: My family likes a little kick, so I use 2 green chillies. Feel free to adjust the quantity based on your preference. You can even remove the seeds for a milder flavor.
• Festival Adaptations: This kurma is a wonderful addition to a South Indian festival spread, like Onam! It pairs beautifully with rice and other traditional dishes. My aunt always makes a huge batch for Onam Sadhya.

Serving Suggestions

Serve this Knol Khol Kurma warm with chapati, roti, or dosa. It’s also delicious with steamed rice. A side of papadums adds a nice crunchy texture.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

1. What is Knol Khol and where can I find it?

Knol Khol is a bulbous root vegetable with a mild, slightly sweet flavor. You can usually find it at Indian grocery stores or well-stocked supermarkets.

2. Can I use cashews instead of almonds in the masala paste?

Yes, you can! Cashews will give the kurma a slightly sweeter and richer flavor. Use about the same quantity as the almonds – around 6 cashews.

3. How do I adjust the thickness of the Kurma?

If the kurma is too thick, simply add a little hot water until it reaches your desired consistency. Start with a small amount and add more gradually.

4. What is the difference between Kurma Masala and Garam Masala?

Kurma Masala is a spice blend specifically designed for kurma dishes, with a slightly sweeter and more aromatic profile. Garam Masala is a more general-purpose spice blend.

5. Can this Kurma be made ahead of time?

Absolutely! You can make this kurma a day or two in advance. The flavors will actually develop and deepen over time. Just reheat it gently before serving.