Veg Kurma Recipe

There are a lot of culinary gems in India that have been brought to the country by the Mughals. From biryani to kebabs and khichda, Mughals have truly blessed Indian culinary heritage with some of India’s most favourite delicacies. One such favourite is ‘korma’ or ‘kurma’. Having derived its name from the Urdu word ‘qorma’, meaning “braise”, kurma is cooked by braising the masala till the oil is completely released from it. Although kurma was primarily a non-vegetarian dish, to match their dietary preferences, Indians began making a vegetarian version of the same dish and we don’t regret the decision. Made with an assortment of delicious veggies, veg kurma is all things delicious and aromatic. The vegetables are first fried and then added to the masala. The dish goes well with flavoured rice dishes and flatbreads equally. Try the recipe below and let us know how you love it. 

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Ingredients for Veg Kurma Recipe

  • 1 tablespoon Poppy seeds
  • 3/4 cup Water
  • 1 No.s Onion
  • 1 No.s Tomato
  • 4 No.s Green chillies
  • 50 gram Fresh coconut
  • 8-10 No.s Cashews
  • 1.50 cup Veggies
  • 1 tablespoon Oil
  • 1 tablespoon Fennel seeds
  • 1 stick Small Cinnamon
  • 1 Green cardamom
  • As required Bay leaf
  • As required Few curry leaves
  • 1 tablespoon Ginger garlic paste
  • 1 tablespoon Chilli Powder
  • 1 tablespoon Coriander powder
  • 1/2 tablespoon Garam Masala
  • 1/2 tablespoon Turmeric powder
  • As required Salt
  • 200 milliliter Milk

Directions: Veg Kurma Recipe

Steps To Prepare

  • STEP 1.Soak poppy seeds in ¼ cup water for 30 mins.
  • STEP 2.Chop onion, tomato and green chillies. Grind and make a paste of fresh coconut, soaked poppy seeds with its water and cashews.
  • STEP 3.Boil the veggies on high flame for 2 whistles.

Cooking Directions

  • STEP 1.Add some oil to a pan, now add fennel seeds, cinnamon stick, green cardamom and bay leaf.
  • STEP 2.Then add tomato and ginger garlic paste, add the masala-chilli powder, coriander powder,garam masala, turmeric and salt to it and saute for 5 minutes.
  • STEP 3.Add the boiled veggies, coconut cashew paste, boiled milk and cook for 5 minutes. Finish by sprinkling some coriander on top.
Nutrition
value
1052
calories per serving
57 g Fat26 g Protein139 g Carbs89 g FiberOther

Current Totals

  • Fat
    57g
  • Protein
    26g
  • Carbs
    139g
  • Fiber
    89g

MacroNutrients

  • Carbs
    139g
  • Protein
    26g
  • Fiber
    89g

Fats

  • Fat
    57g

Vitamins & Minerals

  • Calcium
    1841mg
  • Iron
    24mg
  • Vitamin A
    2944mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    1mg
  • Vitamin B9
    184mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    109mg
  • Vitamin E
    9mg
  • Copper
    1mcg
  • Magnesium
    383mg
  • Manganese
    25mg
  • Phosphorus
    585mg
  • Selenium
    16mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp