How to make Vegetable Kurma -
Mixed vegetables cooked in a tomato based masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : , Poppy Seeds
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Vegetable Kurma checkout Sorshe Diye Kundri, Palak Paneer, Paneer Butter Masala, Bharli Vangi . You can also find more Main Course Vegetarian recipes like Corn Paneer Delight, Stir Fried Brinjals and Mushrooms, Mooli-Moong wadi, Chatpate Jeera Aloo.
Vegetable Kurma Recipe Card
Mixed vegetable kurma is one of those recipes which make you enjoy eating veggies. The flavourful roasted masala paste and tomato puree in which the veggies are simmered is full of flavour. In this recipe we have used carrots, cauliflower, beans and onions, but you can use any vegetables of your choice in this yummy vegetarian curry.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Kurma Recipe
Poppy Seeds 1/2 cup
Green capsicum 1
Cauliflower 1/4
French beans 1/2 cup
Carrot 1
Onions 2 medium
Tomatoes 2
Curry leaves 10-12
Fresh coriander leaves chopped 1/4 cup
Garam masala powder 1 tablespoon
Salt to taste
Groundnut oil 12 teaspoons
FOR MASALA PASTE
Coconut scraped 1/2 cup
Garlic 12 cloves
Ginger 1 piece
Green chillies 4
Whole dry red chillies 6
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Poppy seeds (khuskhus/posto) 2 tablespoons
Fennel seeds (saunf) 2 teaspoons
Method
Step 1
Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
Step 2
Heat 2 tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water. Wash and chop the coriander leaves.
Step 3
Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep. Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste.
Step 4
Fry till the oil separates. Add the vegetables and continue stirring. Pour the tomato puree and bring to boil. Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
Step 5
Sprinkle the garam masala, stir well and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
