Aromatic South Indian Vegetable KurmaVeg
Learn how to prepare a delicious and aromatic South Indian Mixed Vegetable Kurma, a perfect main course for any meal. This flavorful curry combines a medley of fresh vegetables—including carrots, beans, peas, potatoes, and cauliflower—with a rich, spiced coconut-based masala. Infused with aromatic whole spices, cashews, and poppy seeds, this wholesome dish is quick, easy to make, and pairs wonderfully with Indian flatbreads or fragrant ghee rice for a comforting experience.
Ingredients
Vegetables and Base:
3 cups of Mixed Vegetables (includes fresh green peas, chopped carrots, chopped beans, cauliflower florets, and peeled/chopped potatoes)
1 cups Water
4 tbsp Oil
1 tsp Yellow Asafetida
Masala Paste Ingredients:
1 piece Cinnamon
4 piece Cloves
2 Green Cardamoms
1 tsp Fennel Seeds
1 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 nos. Green Chilli
1 inch Ginger
2 tbsp Coriander Leaves (chopped)
1 cup Fresh greated coconut
2 tsp Poppy Seeds
20 piece Cashew Nuts
3 nos. Tomato (chopped)
Instructions
Step 1— Prepare the Vegetables
1
Combine fresh green peas, chopped carrots, chopped beans, cauliflower florets, and peeled, chopped potatoes in a large pan.
2
Pour in the water, cover the pan, and cook over medium heat until the vegetables are tender.
Step 2— Prepare the Masala Paste
1
In a blender, add the whole spices: dal chini (cassia/cinnamon), cloves, cardamom seeds, fennel seeds, cumin seeds, coriander seeds, turmeric powder, and red chilli powder.
2
Blend these into a coarse powder.
3
Add the green chillies, fresh ginger, fresh coriander leaves, freshly grated coconut, soaked poppy seeds, soaked cashew nuts, and chopped tomatoes to the blender.
4
Add a splash of water and blend everything together until you reach a smooth, consistent paste.
Step 3— Cook the Kurma Base
1
Heat oil in a separate pan or heavy-bottomed pot.
2
Stir in the yellow asafetida and let it bloom briefly.
3
Add the freshly ground masala paste to the oil and sauté it.
4
Continue cooking until the raw aroma of the spices fades and the mixture becomes aromatic and the oil begins to separate from the paste.
Step 4— Combine and Finish
1
Add the cooked vegetables along with their remaining cooking water into the masala base.
2
Stir in the salt and mix well to ensure the vegetables are evenly coated.
3
Allow the curry to simmer for a few minutes so the vegetables fully absorb the flavors of the spiced masala paste.
Step 5— Serve
1
Remove from heat and serve hot with your favorite Indian flatbreads, ghee rice, or fragrant basmati rice.
