Vegetable Kurma or Korma is one of the easiest Indian curry or side-dish that you can make. That doesn’t mean that it is not flavorless.
In fact, it is rich in taste and texture that everyone will enjoy. Goes well with Rotis for breakfast or lunch but can also pair really well with Pooris, Dosas or steamed rice dishes.
Kurma seems to have its origins in Mughlai cuisine. There are many variations to the Korma with the non-vegetarian versions being more popular.
Usually the original recipe contained it braising with curd to bring in a different flavor but later varieties do not have the use of Yoghurt.
Recipe of Kurma is below with step-by-step instructions. Let us know how it turned out for you.
Vegetable Kurma (Korma) Recipe
- 2 cups Vegetables
- 2 Onions cut length-wise
- 2 Green chilies cut length-wise
- 1 teaspoon Coriander powder
- 1 - 1 1/2 teaspoons Salt
- pinch oneTurmeric powder
- 1/ 2 " Cinnamon stick
- 2 Cloves
- 2 cardamom
- 2 tablespoons Coconut powder
- 1 teaspoon Khus-Khus poppy seeds
- 1/ 4 teaspoon garlic 3 cloves
- 1 piece A smallof Ginger
How to make:
- Put a reasonable sized vessel on the range and heat oil.
- Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
- Add onions and green chilies and fry till onions turn brown.
- Add garlic & ginger paste and fry for a minute or so.
- Add vegetables and fry for about 3 minutes.
- Add Water (about a cup or two).
- Let the vegetables and turmeric powder cook.
- Add coconut paste, khus-khus, salt and wait until cooked. Cook on low heat. Serve hot