Go Back
hotel style saag puri

Mixed Vegetable Kurma recipe | Hote style Veg Kurma

Santosh Allada
Hotel style Veg Kurma is absolutely flavorsome and delicious. It is a popular South Indian vegetable stew where vegetables are cooked in a creamy and aromatic gravy of coconut, yogurt, and sesame seeds paste and sauteed onion and tomato along with a few aromatic spices in a pressure cooker.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Curry, Main Course, Side Dish
Cuisine Hyderabadi, Indian, South Indian
Servings 5 people

Ingredients
  

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

Instructions
 

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.

Notes

Adjust the spices to suit your family's taste.
To make vegan kurma, replace dairy yogurt with vegan yogurt.