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Restaurant style Vegetable kurma

Korma/Kurma is a side dish. This dish is famous across many places in India. Usually, this dish is prepared with Meat or Vegetables and served with Chapathi, Roti, Naan, Poori, aapam , ghee rice or with Pulav, etc. This type of curry is prepared by braising vegetables or meat with yogurt-coconut-based gravy.
Servings 4 People
Prep Time 15 mins
Cook Time 30 mins


  • 2 Tbsp Coconut Oil
  • 1 inch Cinnamon
  • 3 Clove
  • 1 Cardamom
  • 1 Bay Leaf
  • 1 Tbsp Fennel seeds
  • 2 Onion If Medium-Sized then take 3
  • 1 Tomatoes
  • Salt As Required
  • Curry Leaves As Required
  • Coriander leaves As Required
  • 2 Green Chilly
  • 1 Tbsp Coriander powder
  • 1 Tbsp Ginger Garlic Paste
  • 2 Cups Carrots, pineapple, cauliflower, potatoes
  • 1/4 Cup Yogurt
  • 1/2 Cup Coconut
  • 6 Cashew
  • 1 Tbsp Poppy Seeds


  • Grind coconut, cashews, poppy seeds and chillies into a smooth paste.
  • In a pan, add coconut oil. Once heated add bay leaf, cinnamon, cardamom and fennel.
  • Now add the chopped onions and curry leaves. Cook onions until transcluent. Do not over cook the onions.
  • Add the ginger garlic paste.
  • Add all the vegetables and fry for 1 minute.
  • Add coriander powder.
  • Add enough water to cook the vegetables.
  • Cover the pan with a lid and allow the vegetables to cook.
  • Once the vegetables are well cooked, add yogurt and simmer the flame.
  • After 5 minutes, Add the cashew and Coconut paste.
  • Add tomato and coriander leaves, cover again and cook for 5 minutes.
  • After 5 Minutes the kurma will be ready to serve.
Author: admin
Course: Side Dish
Cuisine: Indian
Keyword: kurma recipes, side dish for chapthi, side dish recipes, vegetable gravy, vegetable kurma, vegetarian recipes