Mixed Vegetable Kuruma (HSB style)

veg kurma

Mixed Vegetable Kuruma (HSB style)

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dish
Cuisine Indian
Servings 6 people


  • 2-3 tsp Oil
  • 1 tsp Ghee
  • 1 finely chopped onion
  • 1/2 bay leaf
  • 1 Cinnamon stick
  • 3-4 Cloves
  • 1 star anise
  • 3-4 cardamom pods
  • 1 inch Cinnamon stick
  • 2 spicy green chillies slit length wise
  • 1 tsp Ginger garlic paste
  • 1 in large carrotsmall cubes
  • 6-7 cm French beans cut halflength
  • 1 large cauliflower head florets
  • Salt to taste
  • 1/4 tsp Turmeric powder
  • 2 cups and 1/2Water (adjust to requirement)
  • 2 tsp Coriander powder
  • 1 tbsp coconut cream (top layer in a coconut milk can)
  • 1-2 tsp Butter
  • 1 tbsp Yoghurt

To grind

  • 3 Tbsp of coconut thread or shaved coconut
  • 8-9 Cashews
  • 1/2 tsp poppy seeds
  • 2 Green chillies
  • 1 cm Cinnamon stick
  • 1 cardamom pod
  • 1 tsp Fennel seeds
  • Some water


  • Heat a large pressure pan , and add oil, ghee and once hot, add in the whole spices ( bay leaf, star anise, cinnamon stick, cloves, cardamom pods)
  • Next add in the finely chopped onions and slit green chillies, sauté until the onions are slightly browned and cooked well. Add ginger garlic paste and cook for a few seconds.
  • Add in the chopped vegetables and some salt to flavour them. cook the carrots and beans for a few mins before adding the cauliflower florets as they cook faster.
  • Add water and mix well and add in coriander powder, and mix well. Let it simmer for a few mins. and then close the pressure pan and cook for 2 whistles.
  • Mean while make the coconut masala paste.
  • For the coconut masala, grind all the ingredients in the (to grind) part of the ingredients and keep it aside.
  • Once the pressure is released, check if all the veggies are cooked and are soft.
  • Next you will have to add in the freshly ground coconut masala paste and bring the kurma to a simmer.
  • Check for flavoring and add salt if required.
  • Add coconut cream and stir it in
  • Add in the most important ingredient, the yoghurt/ curd and stir it in.
  • Bring it to a gentle simmer and once you see gentle bubbles all around and the whole kurma has come together. Its time to take it off the flame and serve hot with a dollop of butter along with with chapathi or parotta.