I had previously shared a vegetable Kurma recipe which is a basic south indian recipe. For a more thicker and creamier veg kurma, cashews and curd are added for an extra flavor. 

If you have guests over and want to make kurma as a side dish for rice/roti you can use this recipe as it is has a better texture and taste than the basic kurma recipe. In this recipe, you will have to grind the masala and then add it to the cooked vegetables. 

For 2 persons,

Ingredients –

  • 4 tbsp oil
  • 1 inch cinnamon
  • 1 tsp cumin seeds
  • 2 green chillies
  • 1 potato cubed
  • 1 carrot cubed
  • 5 french beans chopped
  • 1 cup cauliflower florets
  • 1/2 cup green peas
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp garam masala
  • Coriander leaves
  • Kasurimethi  1 tsp(optional)
  • 2 cups water
  • Salt

      For blending-

  • 1 tsp fennel seeds
  • 1 medium onion chopped
  • 2 large tomatoes chopped
  • 1 tbsp ginger garlic paste
  • 1/4 cup grated coconut
  • 5 cashews (or poppy seeds)


1. In a pan, heat 2 tbsp oil and crackle cinnamon and fennel seeds. Add in chopped onion and ginger garlic paste. Sauté for a minute. 

2. Add in chopped tomatoes and sauté till they turn mushy. Mix in the coconut and cashews and switch off flame. Cool this mixture and blend to a smooth paste.

3. In a cooker, heat 2 tbsp oil and crackle cumin seeds. Add in all the diced vegetables, salt,chilli and turmeric powders and garam masala. Stir fry on low flame for minute without burning.

4. Add in the blended onion tomato paste.

5. Add 1 cup of water and close the cooker for 1 whistle.

6. Once the vegetables are cooked, add in 1/4 cup curd and chopped coriander leaves. Optionally you can also add kasurimethi leaves. Simmer for a minute and switch off flame.

Serve the delicious veg kurma with roti, aapams or rice.