Mixed Vegetable Kurma | Vegetable Korma Recipe

This adorable, richly green colored mixed vegetable kurma was my one time food solution for poori cravings during my initial cooking days. Those were the days when I was taking baby steps in cooking, kitchen and stuff like that. This mixed vegetable kurma is so simple and straight forward that every time I made, it was successful. So during those days it was one of my fool-proof recipe with no mess, disaster around it.

I would consider this as minimalist approach to side dish, because in very basic terms you put all chopped veggies in a pan and cook with pureed spices till perfection. No extra steps. No sauteing, seasoning jobs here. And you are done. You have got a pan full of nutritious deliciousness with tons of flavors that makes a rainbow meal which you want to keep eating again and again.

Mixed vegetable kurma accompanied deep fried poori on dinner table and the kids enjoyed thoroughly because I never make poori for dinner. My love towards green vegetables like beans and peas drive me crazy sometimes because I try to use them in every curry I make. But for this kurma they are very apt. You can choose the veggies like turnip and cauliflower too but avoid using lady’s finger. Also when you add other vegetables, ensure their cooking time matches otherwise you are left with some overcooked or under-cooked ones ruining the actual taste.

Print Recipe

Mixed Vegetable Kurma | Vegetable Korma Recipe

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Author: Sumana

Ingredients

• Mixed vegetables- 2 cups
• carrot+beans+peas+potato
• Salt- 1 tsp or to taste
• Grated coconut- 1/4 cup
• Coriander seeds- 1 tsp
• Chopped ginger- 1 tsp
• Green chillies- 2 no.
• Cinnamon stick- 1" piece
• Cloves- 3 nos.
• Garlic pod- 1 no.
• Coriander leaves- 1/4 cup

Instructions

Method

• Chop all the vegetables in to small pieces and keep it ready. In a mixer add grated coconut, green chillies, ginger, garlic, coriander seeds, cinnamon, cloves and coriander leaves. Grind them together into fine puree.
  
• Next, in a cooking pan add all the chopped vegetables, salt and a cup of water. Cook in medium flame till the vegetables are soft. Then include ground masala from above step and bring it to boil. Adjust salt and consistency.
  
• Super delicious mixed vegetable kurma is ready to serve as poori, chapati side dish.
  

Notes

• I have used carrot, potato, beans and peas but you can add any vegetable of your choice like cauliflower, turnip etc.
• Do not overcook the vegetables, let the veggies retain the crunch.
• Do not skip coriander leaves because that gives nice color to kurma.