Mixed Vegetable Kurma for Chapati

Chapati Mixed Vegetable Kurma


Kurma is usually prepared with curried vegetables.

For Mixed Vegetable Kurma, an assortment of vegetables are cooked in ground spices / gravy.

North Indian Mixed Vegetable Kurma is prepared in yogurt gravy.

The South Indian version is coconut-based. The gravy is made with either coconut paste or coconut milk. Shredded coconut, nuts, and an array of other ingredients are added to prepare the ground paste.

We can also prepare this side dish with the onion-tomato mixture in both yogurt gravy and coconut paste.

Different vegetables according to preferences can be added. The vegetables could include cauliflower, corn, mushroom, beans, carrots, green peas, potatoes, baby corn, tofu, paneer etc.

Spices that are suitable to tastes can be adjusted.

Dry red chillies can be ground with coconut and nuts to give it the rich color.

The kurma can be prepared in either the pressure cooker or the pan.

Cooking in the pressure cooker is faster as compared to cooking in the pan.

This side dish is best accompanied hot with Chapati.


  • Onion ( medium )                 :               1 Nos.
  • Tomato ( medium )                 :               1 Nos.
  • Potato ( medium )                 :               1 Nos.
  • Carrot (medium )                 :               1 Nos.
  • French beans                 :               ½ Cup
  • Green peas                 :               ½ Cup
  • Mushroom                 :               5 Nos.
  • Turmeric powder                 :               ¼ Tsp
  • Yogurt ( fresh )                 :               2 Tbsp
  • Oil                 :               2-3 Tbsp
  • Curry leaves :               1 twig
  • Water                 :               5 Cup
  • Coriander leaves                 :               for garnish
  • Salt                 :               to taste

Grinding Ingredients

  • Garlic pods                 :               3-4 Nos.
  • Ginger                 :               1 inch
  • Red chilly ( dry )                 :               3 Nos.
  • Coriander seeds :               ½ Tbsp
  • Chana dal :               ½ Tbsp
  • Grated coconut ( fresh ) :               5-6 Tbsp
  • Cashews :               5-6 Nos.
  • Fennel seeds :               1 Tsp
  • Poppy seeds :               1 Tsp
  • Cloves :               2 Nos.
  • Cinnamon :               1 inch
  • Green cardamom :               1 Nos.
  • Water :               ½ Cup


  • Remove the skin of the potato and carrot. Chop the onion, tomato, carrot, potato, french beans, mushrooms and coriander leaves. Rinse the knifed vegetables with cold running water and set aside.

Ground Paste

  • Peel and mince the ginger piece and garlic pods.
  • Blend the grinding ingredients which are pressed ginger and garlic, dry red chillies, chana dal, coriander seeds, grated coconut, poppy seeds, fennel seeds, cashews, cinnamon, cloves and green cardamom in a grinder with ½ cup of water. Keep aside the ground paste.


  • Pour oil in a pressure cooker and heat the oil.
  • Add the chopped onion and curry leaves to the cooker.
  • Let the onion become translucent.
  • Stir in the minced tomato.
  • Throw turmeric powder on the cooker contents.
  • Cook the pan contents for 5 minutes and let the tomatoes melt.
  • Pour the prepared paste in the pan and fry for some minutes.
  • Spoon the cooker contents at intervals.
  • Put the carrot, potato, french beans, green peas and mushroom in the cooker.
  • Mix in the yogurt with the pan contents.
  • Toss the pan contents for few minutes on low heat.
  • Splash 1.5 cup of water in the pan.
  • Adjust the salt seasoning of the pan contents.
  • Lid the pressure cooker.
  • Wait for 2-3 whistles.
  • Then get the cooker off the gas.
  • Allow the cooker to cool.
  • Transfer the cooker contents to a serving bowl.
  • Garnish with fresh coriander leaves.
  • Enjoy yummy kurma curry with chapati.