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Masal Vegetable Kurma

Food Type: Vegan
0 User's Rated
RatingAvg.User Rating:0/5
Recipe Type: Curry
 Cuisine By Region: Asian

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  • 2 tbsp oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 cardamoms
  • 4 cloves
  • 2 medium size onions, finely chopped
  • 3 green chillies vertically slit
  • 1 tomato, finely chopped
  • 1 tsp ginger garlic paste
  • salt - to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 medium size potatoes, finely diced
  • 2 carrots, finely sliced
  • 8-10 beans, finely chopped
  • ½ cup green peas/matar
  • 2 cups water
For the korma paste:
  • 3 tbsp freshly grated coconut
  • 8-10 cashewnuts/kaju
  • 1 tsp roasted poppy seeds/khus khus
  • ¼ tsp fennel seeds/saunf
Other ingredients:
  • ½ tsp garam masala powder
  • ½ tsp coriander seeds powder
  • 3 tbsp freshly chopped coriander leaves


Make korma paste:
  1. In a jar, add freshly grated coconut, kaju, khus-khus, fennel seeds, make a powder.
  2. Add little water and make a paste out of it.
Making of veg korma:
  1. In a wok add oil and heat it.
  2. Into it add cinnamon stick, bay leaf, cardamoms, cloves and saute.
  3. Add chopped onions, saute until soft.
  4. Add slit green chillies and saute for few more minutes.
  5. Add chopped tomato and cook till soft.
  6. Add ginger garlic paste and saute to get rid of the raw smell.
  7. Add salt as per taste, red chilli powder, turmeric powder, mix well and cook the mix for few minutes until oil leaves the masala.
  8. Add diced potatoes, chopped carrots, chopped beans, green peas, mix well and cook for 3-4 minutes.
  9. Add water and cook the vegetables until soft.
  10. Add korma paste into the cooked vegetables.
  11. Mix and cook the korma for 3-4 minutes on low flame.
  12. Mix well, add garam masala powder, coriander seeds powder, mix.
  13. Add freshly chopped coriander leaves.
  14. Cook the veg kurma on low flame until oil leaves the korma.
  15. Watch the video procedure above.

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