Veg Kurma
Blended And Processed Cooked Dinner Kitchen Lunch The Cooking Show Vegan Vegetarian

Veg Kurma | Vegetable Kurma | Vegetable korma

Veg Kurma or Vegetable Kurma or Veg Korma is an easy and tasty recipe made using 4-5 different kinds of vegetables, coconut, spices, nuts, and seeds paste. In this post, I am going to show you how to make south Indian restaurant style aromatic and delicious Veg Korma.

In this video and blog post I have shared the south Indian restaurant style veg kurma recipe which is delicious and easy to make.

In south Indian tiffin centers and restaurants, vegetable kurma is usually served with Poori, Parotta, Chapathi, Phulka, Dosa, Ghee Rice, and Plain Pulao. It even pairs wonderfully with Plain Basmati Rice, Coconut Rice, Jeera Rice or any other flavored rice recipes.

Tips to make Vegetable Kurma:

  1. Vegetables – Use at-least 4-5 different kinds of vegetables. The vegetables that go well in mixed vegetable kurma are Green Peas, French Beans, Cauliflower, Carrots, and Potatoes. You can skip any one of the above mentioned vegetables if you don’t have in hand.
  2. You can also add Paneer if you like it.
  3. The paste of the kurma is made using Herbs, Coconut, cashews, Roasted gram, Poppy seeds, and Fennel seeds. Fennel seeds and Mint is what makes this kurma aromatic but don’t add too much mint.

Veg kurma always reminds me of my Bangalore days, where I used to eat this for breakfast in breakfast tiffin centers with parotta. It used to be heavenly and so fulfilling that I wouldn’t feel hungry for long.

Total Time: 40 mins | Serves: 6 | Cuisine: Indian


To make coconut cashew paste:

  1. ¼ cup Coconut, finely grated.
  2. 7-8 Cashew nuts or 1 tbsp cashew nuts.
  3. 1 tbsp Roasted chana dal (roasted gram).
  4. 1 tsp Fennel seeds.
  5. ¼ tsp Poppy seeds.
  6. 4-5 Mint leaves.
  7. 1/3rd cup of water.

Other ingredients to make veg kurma:

  1. 2 tbsp oil.
  2. whole spices: 1 inch Cinnamon stick, 1 Cardamom crushed, and 3 cloves. ( you can also add star anise and mace if you want but I have used the spices which are readily and always available at home).
  3. 1 Bay leaf.
  4. A sprig of curry leaves.
  5. 1 Onion, finely sliced.
  6. 2 tsp Ginger Garlic paste.
  7. 1 Tomato, finely chopped.
  8. ¼ tsp Turmeric.
  9. 1 tsp Red Chili powder.
  10. 2 tsp Coriander powder.
  11. 1 tsp Garam masala.
  12. Vegetables – Cauliflower, French Beans, Carrot and Green Peas.
  13. Salt to taste.
  14. Chopped Coriander.
  15. 1 ¾ cup of water.


Step 1: Make Coconut- Cashew Paste :

  1. Into a blender jar add all the ingredients listed below coconut cashew paste i.e finely grated coconut, cashews, roasted gram or roasted chana dal, fennel seeds, poppy seeds, mint leaves and water.
  2. Grind this into a smooth paste and keep aside.

Step 2: Make Veg Kurma :

  1. In a thick bottomed vessel add 2 tbsp of oil.
  2. once the oil is hot add cloves, cardamom, and cinnamon
  3. After you add the spices, add a bay leaf.
  4. And a sprig of curry leaves.
  5. Let them cook in oil for a few seconds and then add 1 onion finely sliced.
  6. saute the onion till it turns translucent.
  7. when the onion is translucent add ginger garlic paste and saute until the raw smell of it goes away.
  8. Now add 1 tomato finely chopped and mix it in.
  9. Its time to add the spices now, add turmeric, chili powder, coriander powder, and garam masala.
  10. Mix everything well, add 1/4th cup of water and salt to taste.
  11. Cover it and cook for 2 minutes.
  12. After cooking for 2 minutes, add vegetables – cauliflower, carrots, french beans, and green peas.
  13. Mix them well with onion, tomato mixture and add 1/2 cup of water.
  14. Cover it and cook for 5 minutes
  15. now add the ground coconut cashew paste that we kept aside.
  16. and then add 1 cup of water.
  17. mix everything well and adjust the salt.
  18. cover and cook for 10 minutes.
  19. now sprinkle some chopped coriander.
  20. cover and cook for another 5 mins on medium flame. ( at this point cook until you get desired consistency).
  21. The veg kurma is ready and it pairs well with parotta, poori, dosa, chapathi, and phulka or any other mildly flavored rice.

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