Mixed Vegetable Kurma recipe | Hote style Veg Kurma in 20 minutes
Mixed Vegetable Kurma recipe – Learn to make Hyderabadi Hotel-style Veg Kurma that is prepared with fresh vegetables and simmered in coconut and nut-based gravy.
Most of the vegetarian hotels, tiffin centers, and restaurants in South India serve veg kurma as a side dish with chapati, parotta, rava dosa, uttapam, set dosa, etc. Hyderabadi Hotel-style Veg Kurma is slightly different from the other kurma varieties.
The first time I had this curry was at an Irani cafe in Hyderabad and fell in love instantly. Each bite had different layers of flavors. It was a delight for my eyes and palate. I have tasted quite a few variations of this kurma, thanks to my college and bachelor days.
Almost every notable Irani cafe, hotel, and restaurant in the city serves this dish with puris for breakfast and has its own signature taste. The color of the mixed vegetable kurma varies from a lovely golden yellow hue (without adding red chili powder) to vibrant red and gravy consistency varies from runny to thick.
The recipe I’m sharing today has a Hyderabadi twist. To be specific, it’s a Hyderabadi Veg Kurma. I found the recipe long back on the internet and the flavors are close to the cafes.
In Hyderabad, the combination of kurma and poori is called Saag Puri/Poori (another gem from Hyderabad!). It is one of the traditional Hyderabadi breakfasts.
What is Mixed Vegetable Kurma?
Mixed Vegetable Kurma is a South Indian vegetable curry made with colorful vegetables simmered in an aromatic, flavorful, and scrumptious gravy that has aromatic spices and freshly ground coconut and seeds paste.
The kurma cannot be called so without the freshly ground paste. Also, a few special ingredients in the tempering that add an extra zing.
In South Indian restaurants, hotels, and tiffin centers this veg kurma is a common side dish served poori, parotta, chapati, and rava dosa.
Kurma is different from North Indian Korma. The spices and masalas used in South Indian cuisine differ significantly from North Indian cuisine. However, both are aromatic and equally delicious.
About Vegetable Kurma recipe
This recipe is for a South Indian-style vegetable kurma.
You can make this vegetable kurma in Instant Pot, in a pan on the stovetop, or in a pressure cooker. In a pan, it takes 30-45 minutes.
The traditional recipe involves 4 stages – prepare the paste, steam/boil the vegetables, make the onion and tomato base, add the vegetables and simmer in the gravy. This process increases the number of utensils.
Today’s recipe is using a pressure cooker and tastes very similar to hotel kurma. The dish gets ready within just 15-20 minutes. Easy peasy, isn’t it?
Try this recipe once. I guarantee you that one bite of this delectable veg kurma will leave you wanting more, a second helping or even a third!
The key ingredients to make the best vegetable kurma are the tempering whole spices – bay leaf, cloves, cinnamon stick, and green cardamom. The combination of ingredients and vegetables makes kurma a sumptuous, nutritious, and healthy curry.
The Vegetable Kurma recipe has two steps;
1. Preparation of coconut and seeds paste.
2. Preparation of Vegetable Kurma.
The freshly ground paste is the most important part of this veg kurma recipe. It adds flavors to the bland vegetables in the curry. This paste forms the base of the curry, giving thickness, creamy texture, and richness to the gravy.
The masala paste is made in several variations. While coconut is a common ingredient, some tend to add more ingredients or replace one of the ingredients with other. Listing a few options below;
1. Coconut, sesame seeds, and curd.
2. Coconut and milk/curd.
3. Dry roasted peanuts, coconut, and sesame seeds.
4. Fried onions or brown onions, coconut, and curd.
5. Coconut, cashews/melon seeds, poppy seeds, and sesame seeds.
6. Coconut, cashews/melon seeds, and curd.
In this vegetable kurma recipe, I’ve added the paste of dry coconut, sesame seeds, and curd. I really love the combination of these three ingredients that come together to add volume and impart a mildly sweet taste, slight tang, and a rich nutty flavor to the dish.
Reasons to make
One pot dish.
Easy and simple recipe with different and unique flavors.
Use just one or two vegetables or mix a few vegetables with whatever you have on hand.
A hearty meal for any day and anytime, breakfast, lunch, and dinner.
Minimal efforts to make and a delight to eat.
Can customize the spice level – make mild or spicy.
Gets ready within 15-20 minutes.
The dish has a perfect balance of taste, aroma, spice, and flavor.
On a lazy weekend lunch or dinner, pamper yourself and your loved ones by making this delicacy.
Make this delectable curry on special occasions, social gatherings, pot-luck, or for guests.
Hotel-style food tastes better than at home because the professionals follow some rules that make the dish taste better. Making a good veg kurma is easy but these tips will help you make the perfect kurma that has the right balance of flavors, aroma, and taste.
Blend the coconut, sesame seeds, and curd paste as smooth as possible.
In a few Telugu-speaking homes, whole spices are blended along with the above ingredients. I did not grind them as garam masala works out better.
These whole spices add mild aromatic flavors to the kurma. So try not to skip them, else your dish will miss the authentic flavors.
Add whole spices to the hot oil. Hot fat has the ability to extract aromatic hints and flavors of each whole spice, retain them in the dish, and make the entire dish more flavorful.
You can double or triple the recipe but add the whole spices in fewer numbers as they are added to just get their flavors out and not to add the spice. Too much of whole spices will overwhelm the flavors and make the dish inedible.
Before serving, I would recommend to fish out all the whole spices.
Size of the veggies: I prefer to cut them in medium size.
Cooking time will depend on the size of the vegetables. The small size will take less time and larger pieces will take more time to cook.
Saute the vegetables in oil before adding tomatoes. The process helps to remove the raw flavor of the vegetables and makes them amazingly tasty. If you are a non-vegetarian, you can compare a well-roasted piece of meat to a piece of boiled meat – the same idea can be applied to your veggies.
If you do not have a pressure cooker, you can make veg kurma in a pot or a pan. Follow the same recipe and simmer the curry on low flame until the vegetables are tender. It can take 10-20 mins for the vegetables to cook.
Saute the kurma paste on low to medium thoroughly until oil separates from the sides.
Consistency of the kurma: I prefer to keep the consistency not too thin or too thick. If you add more water to make the kurma runny, it will dilute the flavors.
If you are using store-bought garam masala powder, add it gradually. Some brands can have a strong flavor.
Ingredients to make Veg Kurma
The ingredients are pretty common in any Indian pantry.
Vegetables: For an authentic Hotel-style, I use a combination of potatoes, carrots, french beans, and frozen green peas.
In the winter season, can add fresh peas. Add them along with other vegetables and saute.
At home, feel free to use cauliflower, sweet corn, baby corn, capsicum/bell peppers, broccoli, or even a frozen vegetable mix.
Whole spices: bay leaf, cloves, cinnamon sticks, and green cardamom.
All these whole spices are common in the Indian kitchen. You can also add star anise and mace, they will elevate the flavor of the veg kurma.
Spice powders: turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, and garam masala.
I like to add kashmiri red chili powder to my curries. It adds a naturally vibrant red color that is pleasing to the eyes. If you do not have it, you can skip it.
To grind together (masala paste): Coconut, sesame seeds, and curd.
I’ve used dry coconut. You can substitute it with fresh coconut, frozen shredded/sliced, coconut milk, or dry unsweetened desiccated.
Use fresh curd and not sour.
Onion & Tomato: Unlike many Indian curries, kurma is not an onion and a tomato-based curry. So they are added in less quantity.
Green chilies: I like to include a few green chilies (a less spicy variety) to add some spice but not make the dish spicy.
Tempering: Oil, mustard seeds, and cumin.
Herbs & Seasoning: Curry leaves, coriander leaves, and salt.
How to make Hotel style Veg Kurma
Step 1: Kurma paste
Take dry coconut grated/chopped and sesame seeds in a small grinder jar. Grind to a coarse powder without using water.
Add curd and grind to a smooth paste. Add 2-3 tablespoons of water, only if needed. Keep aside.
Step 2: Vegetable Kurma gravy
Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds, cumin, bay leaf, cloves, cinnamon sticks, and green cardamom. Saute until seeds crackle and spices release aroma.
Add chopped onion, green chilies, and curry leaves. Saute until onions turn to light golden color.
Add ginger-garlic paste and saute until the raw smell goes away.
Next, add turmeric powder and saute for 10 seconds.
Add chopped vegetables and saute for 1-2 minutes.
Add chopped tomato and saute until they turn soft and mushy.
Add salt and mix well.
Add the kurma paste and mix well.
Saute the paste thoroughly until the oil separates.
Add frozen peas and saute for 5-10 seconds.
Add red chili powder and coriander powder. Saute for 10 seconds.
Add water (preferably hot water) and mix well. Check for seasoning (salt and spice) and adjust accordingly.
Close the lid. Pressure cook for 2-3 whistles on high flame or until the vegetables are tender. Turn off the flame and let the pressure release. Open the lid and give a good mix. If the gravy consistency is thick, add water and simmer for a few more minutes until it is medium.
Add garam masala and simmer on low flame for 5 minutes.
Turn off the flame and add coriander leaves. Mix well.
Vegetable Kurma is ready. Serve hot with puri or any other flatbread.
Veg Kurma, a luxurious dish full of veggies is a versatile dish that you can serve in many different ways;
This hotel-style veg kurma pairs the best with Indian fry bread ie puri.
It also pairs well with malabar parotta, chapatis, or any other flatbread.
I like to adore this curry as a side with dosa.
Because of coconut, you can not store the kurma for long. You can store the veg kurma for 1-2 days in the refrigerator. Store in an air-tight container.
Before serving, reheat it in a microwave or in a pan on the stovetop.
Add Protein: The popular choices are paneer, tofu, and soya chunks.
Herbs for additional flavor: mint leaves and coriander leaves.
For a smoother gravy, grind tomato along with grinding ingredients.
More Indian Vegetable Curries
If you’ve tried this Vegetable Kurma recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
You can also follow me on Instagram to see what’s latest in my kitchen!
Mixed Vegetable Kurma recipe | Hote style Veg Kurma
For Kurma Paste
- 1/4 cup Coconut (fresh/dry/frozen)
- 2 tbsp Sesame seeds
- 1/4 cup Curd
- 2-3 tbsp Water (if needed)
For Vegetable Kurma
- 2-3 tbsp Oil
- 2 numbers Bay leaf (tej patta)
- 2-3 numbers Cloves (laung)
- 1 inch Cinnamon stick (dalchini)
- 2 numbers Green Cardamom (elaichi)
- 1/2 tsp Mustard seeds
- 1 tsp Cumin
- 2-3 numbers Green Chilies
- 4-6 Curry leaves
- 1 large Onion (finely chopped)
- 1 tbsp Ginger-garlic paste
- 1 medium Tomato (finely chopped)
- 1 cup Potato
- 1/4 cup French Beans
- 1/4 cup Carrot
- 1/4 cup Peas (fresh or frozen)
- 1/2 tsp Turmeric powder
- 2 tsp Red chili powder
- 1 tsp Kashmiri red chili powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1.5 cups Water (preferably hot)
- Salt to taste
- Coriander leaves
To make Kurma Paste
- Take dry coconut grated/chopped and sesame seeds in a small grinder jar. Grind to a coarse powder without using water.
- Add curd and grind to a smooth paste. Add 2-3 tablespoons of water, only if needed. Keep aside.
To make Vegetable Kurma
- Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds, cumin, bay leaf, cloves, cinnamon sticks, and green cardamom. Saute until seeds crackle and spices release aroma.
- Add chopped onion, green chilies, and curry leaves. Saute until onions turn to light golden color.
- Add ginger-garlic paste and saute until the raw smell goes away.
- Next, add turmeric powder and saute for 10 seconds.
- Add chopped vegetables and saute for 1-2 minutes.
- Add chopped tomato and saute until they turn soft and mushy.
- Add salt and mix well.
- Add the kurma paste and saute the paste thoroughly until the oil separates.
- Add frozen peas and saute for 5-10 seconds.
- Add red chili powder and coriander powder. Saute for 10 seconds.
- Add water (preferably hot water) and mix well. Check for seasoning (salt and spice) and adjust accordingly.
- Close the lid. Pressure cook for 2-3 whistles on high flame or until the vegetables are tender. Turn off the flame and let the pressure release. If the gravy consistency is thick, add water and simmer for a few more minutes until it is medium.
- Add garam masala and simmer on low flame for 5 minutes.
- Turn off the flame and add coriander leaves. Mix well.
- Vegetable Kurma is ready. Serve hot with puri or any other flatbread.