Vegetable Kurma

Vegetable Kurma Recipe

The side dish that’s served with Paranthas in most restaurants in Tamil Nadu.

Cooking time
30 min
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe since it provides calcium along with magnesium and phosphorus.


  • 1/2 cup cubed carrots
  • 1/2 cup chopped beans
  • 1/2 cup cubed potatoes
  • 1/2 cup shelled peas or frozen
  • handful of small cauliflower florets
  • 1-2 teaspoon Saffola oil
  • 1/2 teaspoon cumin seeds or jeera
  • 1 small onion, finely chopped
  • 1 sprig of kaddipatta
  • 1 teaspoon salt
  • 1/2 teaspoon haldi
  • 1/2 teaspoon garam masala powder


For Masala Paste


  • 1/2 cup grated coconut
  • 1 teaspoon saunf
  • 1-inch stick dalchini
  • 2 laung
  • 3 green chillies
  • 1/2-inch ginger
  • 3 garlic cloves peeled
  • 2 tablespoon gram dal (dalia / pottukadalai) or cashew nuts
  • 1 small onion, peeled and diced
  • 1 medium tomato, cubed
  • using a little water, grind all this to a fine paste. Keep aside

How to make Vegetable Kurma

  • In a saucepan, bring to boil 2 cups water, 1/2 teaspoon salt and add all the vegetables cut to a similar size. Cook till nearly soft. Drain and keep aside
  • In a kadai, heat oil and crackle the jeera. To this add curry leaves and finely chopped onion. Saute till onions are soft
  • Add the ground masala paste, ½ teaspoon salt, turmeric powder, garam masala powder and bring to a simmer along with the parboiled vegetables
  • Add up to 1/2 cup water to adjust consistency of the dish
  • Simmer for 3-4 minutes. Remove into a serving bowl and garnish with fresh coriander leaves
  • Serve hot with Paranthas or Aapams

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