Restaurant style Veg Kurma

Have you ever wondered how the veg kurma from Hotel Saravana Bhavan is just so awesome and why not our home cooked one? Well, no worries - today I'm gonna share the restaurant style veg kurma which your heart yearns for when you have chapati or barotta at home.

You can have the kurma with wide variety of food like naan, roti, pulkas, poori, chapati.

 It is so simple as we are going to make it using a pressure cooker, it saves time and easier than cooking in a pan.


1/2 cup of chopped potatoes
1/4 cup of peas
1/2 cup of chopped carrots
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala
salt to taste
1 tsp chopped mint leaves
1 tsp chopped coriander leaves
1/2 cup milk
1 tsp curd
1/2 cup water
1 large onion, finely chopped
1 medium sized tomato, finely chopped
1 tsp ginger-garlic paste
1 tbsp butter
1 tbsp vegetable oil or any cooking oil

For Grinding:

3 tbsp grated coconut
1 black cardamom
1 green cardamon
1 stone flower
1/2 inch cinnamon stick
4 cloves
1 tsp fennel seeds
2 green chillies
1 tbsp roasted gram dhal or kus kus
4-5 cashews
half a cup of water

How to make restaurant style veg kurma:

1. In a mixer, add all the ingredients mentioned under "grinding" and add half a cup of water.

Grind it to a smooth paste.

2. Heat a pressure cooker and add a tbsp of oil and a tbsp of butter.

3. Add a bay leaf and star anise. Saute it for a minute.

4. Add chopped onions and saute till it becomes transparent.

5. Then add ginger-garlic paste and saute till the raw smell goes off.

6. Add chopped tomatoes, chopped mint leaves, coriander leaves and cook till the tomatoes become mushy.

7. Add ground paste and mix it once.

8. Then add red chilli powder, turmeric powder, salt, garam masala powder.

9. Add chopped vegetables. I have used carrots, potatoes and green peas.

Tip: You can use any veggies of your choice. Other options would be to add french beans, edamame, turnip.

10. Add a tsp full of curd, half a cup of milk and half a cup of water.

11. Mix the ingredients well and check for salt.

12. Add crushed kasoori methi leaves. Pressure cook the kurma on medium-low flame for 2 whistles.
For instance if the high is 10 and low is 0 on your gas stove, you can cook the kurma on flame level 4.

13. Let the pressure release by itself. See this is how the kurma looks. Adding less water makes it a thick and rich gravy.

Tip: If your gravy is still water, you shall cook on medium flame for another 5 minutes before serving.

14. Serve the delicious mix veg kurma with rotis, pooris or chapatis and even with stuffed parathas.

15. I have served the kurma with barotta for today's dinner. It was yummilicious. :)


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