White kurma is a mixed vegetable stew with Indian spices and herbs, that goes well with the chapati, puri, rice, roti, and naan. Vegetable kurma a healthy dish which goes with all most all kind of Indian flatbread verities. It is a light kurma variety, it is not necessary to add lots of spice powders. 

1. I made this in a pressure cooker you can make it either pressure cooker or in a covered pan.

2. You can make variations by adding paneer or soya chunks.

3. You can add some fresh cream to enhance the taste.

Other varieties – vegetable salna, potato masala, rajma curry, idli sambar, paneer makhani, masala dosa, millet paniyaram, veg Hakka noodles, parotta, idiyappam, podi idli, french toast, kuzhi paniyaram, poori, pongal, oats idli, rava idli, gobi matar masala, chole bhatura, aloo paratha.

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White kurma

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Mixed vegetable kurma

Course: dinner, lunch

Cuisine: Indian

Keyword: kurma, veg kurma, white kurma

Author: Sivagami Meganathan

Ingredients

• 2 tsp Oil
• 1- inch size Cinnamon
• 3 Cloves
• 3 Cardamom
• 1 Star Anise
• 1 Onion
• Few Coriander leaves
• 1 tsp Ginger garlic paste
• Salt as needed
• 2 cups Vegetables (carrot, potatoes, peas and cauliflower)

For Grinding

• 3 tsp Grated coconut
• 3 Cashewnuts optional
• 4 Green chilis
• 1 tsp Poppy seeds
• 2 tsp Roasted chana

Instructions

Preparation

1. Wash and cut vegetables and slice the onion.

2. In a mixer jar and add coconut, poppy seeds, roasted channa, green chilis, and cashew nuts. 

3. Grind them with a little water and make a thick paste.

Method

1. Heat oil in a pressure cooker.

2. Add cinnamon, cloves, star anise, cardamom, and cloves. Wait for it to splutter.

3. Add the onion and saute until it becomes translucent.

4. Add the ginger garlic paste and cook till the raw smell goes off.

5. Add the chopped coriander leaves.

6. Add the chopped vegetables and saute for a minute.

7. Add a little water.

8. Add the required salt.

9. Pressure cook for 2 whistles.

10. Once the pressure released, add the coconut paste and cook for 2 - 3 minutes on a medium flame.

11. Serve it hot with roti.

Method

Step by Step Pictures

1. Cut vegetables into the desired size.

2. In a mixer jar, add coconut, poppy seeds, roasted channa, green chilis, and cashew nuts and grind them with a little water and make a thick paste.

Method

1. Heat oil in a pressure cooker. Add cinnamon, cloves, star anise, cardamom, and cloves. Wait for it to splutter.

2. Add the onion and saute for a few minutes.

3. Add the ginger garlic paste and saute till the raw smell goes off.

4. Add the chopped coriander leaves.

5. Add chopped vegetables and mix everything well.

6. Add required water and salt.

7. Pressure cook for 2 whistles.

8. Add the coconut paste and cook for 2 – 3 minutes on a medium heat.

9. Serve hot with roti.