If you’ve been craving a hearty, flavorful dish, look no further than Veg Kurma. This South Indian Veg Kurma is a creamy, nutritious, and easy-to-make vegetable curry. Packed with fresh vegetables and aromatic spices, it’s a delightful dish that satisfies both the palate and the soul. In this blog post, I’ll share with you step-by-step method on how to make a delicious and healthy Vegetable Kurma right in your own kitchen.
What is Veg Kurma?
Veg Kurma is a classic South Indian curry known for its rich, creamy sauce and a medley of mixed vegetables. Unlike some curries that rely on heavy creams, Veg Kurma gets its luscious texture from a combination of coconut and yogurt, making it a healthier option. This dish is not just about the taste; it’s a celebration of flavors, colors, and aromas. Perfect for any meal, Veg Kurma pairs well with rice, chapati, or naan.
Difference between South Indian Kurma & North Indian Korma
Kurma is a South Indian curry, which in North India or Mughlai cuisine is known as Korma. The major difference between south Indian Kurma and North Indian Korma is coconut. In the South Indian Kurma recipe the curry sauce is made with coconut and cashew and it is spicier. In North Indian Korma cream, nuts or seeds, yogurt, onion paste etc makes the base. Mughlai Korma is known for its mild spice level. The main similarity between both is both have creamy gravy. You can make them with a variety of vegetables, paneer, choice of meats. There are many variations of both Korma and kurma.
Why I love Kurma
Veg Kurma is a staple in my kitchen because it’s:
Versatile: You can use almost any vegetable you have on hand. Nutritious: Packed with vitamins and minerals from fresh vegetables. Flavorful: The blend of spices creates a symphony of flavors. Quick and Easy: Perfect for a busy weeknight meal.
While this curry is delicious, very flavourful, and simple to make, the list of ingredients used in making kurma is elaborate. But do not let this discourage you to make this try it chances are you will fall in love and make it on the repeat.
Ingredients For Kurma
Vegetables: Onion, tomatoes, green beans, peas, cauliflower, potatoes, Coriander leaves Coconut: Fresh coconut cut into small pieces. If you do not have fresh you can use frozen coconuts. But do not use the dried coconut. Nuts & Seeds: Cashew, Poppy seeds, Spices and Seasonings: Fennel seeds, Coriander seeds, Black peppercorn, Green cardamom, Cinnamon, Salt to taste, Coriander powder, Kashmiri red chilli, turmeric. Oil: For Kerala style kurma use coconut oil, this will further intensify the flavour. Optional: Some people add roasted chana dal and yogurt but I skipped both as per personal choice. You can add if you like to.
Method - Step by Step
Step-by-Step Instructions: How to Make Veg Kurma Making Veg Kurma in an Instant Pot is quick and convenient. Here’s a step-by-step guide to preparing a delicious and creamy Veg Kurma using an Instant Pot.
1. Prepare the Vegetables
Wash and chop all the vegetables into bite-sized pieces. Steam or boil them until they are tender but not mushy. Set aside.
2. Make Kurma Paste
To make coconut poppy seeds and cashew paste, first add shredded coconut or chopped, cashew, poppy seeds, fennel seeds, coriander seeds, black peppercorns, cardamom and cinnamon and a few tablespoons of water. Grind it into a coarse paste.
3. Sauté the Base Ingredients
4. Cook the Tomatoes and Spices
5. Add Vegetables and Coconut-Cashew Paste
6. Add Water and Pressure Cook
7. Release Pressure and Finish the Kurma
8. Garnish and Serve
Recipe Notes and Pro Tips
I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage. Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly. You can add paneer or tofu if you like to add some protein. While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture. I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables. There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.
Tips for Perfect Instant Pot Veg Kurma
Use Fresh Vegetables: Fresh vegetables will give the best flavor and texture. Adjust Spiciness: For a spicier kurma, add more green chilies or increase the red chili powder. Consistency: Adjust the consistency of the kurma by adding more or less water as needed. Nutrient Preservation: Cooking in an Instant Pot helps retain more nutrients compared to traditional methods.
Can I Make Veg Kurma Vegan?
Yes, you can easily make Veg Kurma vegan by substituting yogurt with a plant-based yogurt and using coconut milk.
How Do I Store Leftover Veg Kurma?
Store leftover Veg Kurma in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warm.
Can I Freeze Veg Kurma?
Yes, you can freeze Veg Kurma. Place it in a freezer-safe container and freeze for up to a month. Thaw in the refrigerator overnight before reheating.
What Can I Use Instead of Cashews?
If you have nut allergies, you can use sunflower seeds or omit the nuts altogether. The kurma will still be creamy with the coconut.
Is Veg Kurma Spicy?
Veg Kurma is mildly spiced, but you can adjust the spice level by adding more or fewer chilies according to your taste preference.
What To Serve with Vegetable Kurma
You can enjoy this hot and spicy mixed vegetable curry with Paratha, Rice, Poori or Dosa. Veg Kurma with crispy Dosa is one of my favourite combinations for brunch! A bowl of rice with delicious veg kurma and a glass of lassi is still one of my ultimate simple comfort foods. Just like Rajma chawal combo if not better.
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