Veg Kurma Recipe


(1 cup = 240ml)
3 tbsp fresh coconut, grated
8-10 cashew nuts
1 tbsp fried gram
1 tbsp roasted poppy seeds (optional)
2 tbsp oil
1 small bay leaf
1 star anise
1 strand mace (optional)
½ tsp jeera
2 green cardamoms
3 cloves
1-inch cinnamon
1 cup onions, finely chopped
1 ½ tsp ginger garlic paste
¾ cup tomatoes, finely chopped
Salt, as required
¾ cup beans, chopped
¾ cup carrots, chopped
¾ – 1 cup cauliflower
¾ cup potatoes
½ cup green peas
¾ – 1 tsp Catch red chili powder
1 – 1 ¼ tsp Catch garam masala powder
¼ tsp fennel seeds powder
handful coriander leaves, chopped
1 ½ cup water

Accompaniments with Vegetable Kurma:

  • Steamed Rice
  • Coconut Rice
  • Dosa/Roti/Puri


  • Make a fine paste of coconut, cashews, fried gram and poppy seeds (optional) with little water. Set aside.
  • Heat a pot with oil. Then sauté bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
  • Next, add the onions and fry until the raw smell goes off.
  • Fry ginger garlic paste until the raw smell goes off.
  • Sauté tomatoes with salt until mushy and soft.
  • Add Catch red chili powder, Catch garam masala powder, fennel seeds powder and coriander leaves. Sauté well for 2-3 minutes until the masala gives off an aroma.
  • Transfer the coconut paste and sauté for few minutes.
  • Add the veggies and mix well. Fry for few minutes and add water. Adjust salt, if required.
  • Cook until the veggies are cooked. Garnish with coriander leaves.
  • Serve hot.

Recipe Notes/Suggestions:
You can alter the recipe as per the vegetables available at home.
Other than the Vegetable Kurma recipe, here are some other Indian dinner recipes that you can try making at home too, like:


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