Vegetable kurma is a popular side dish for Chapati, poori and parotta in Tamilnadu. I have posted few version of kurma in Jeyashri’s kitchen. I wanted to try vegetable kurma without onion and garlic. This kurma is a super hit at home and kids enjoyed with store bought parotta. Kurma is a flavourful side dish for chapati. The spices used in this dish makes it very flavourful. We use kalpaasi | stone flower in this Kurma, which elevates the taste of the kurma. The North Indian | Mughlai style korma is different from the South Indian kurma. We use coconut, fennel seeds in making the kurma. Usually, fresh Cream is not added in making the South Indian kurma. We add coconut milk in Mixed veg kurma. Check out our Kurma recipes
Shahi potato kurmaChana kurmaHotel style white kurmaEasy chole masala
Also check out our full collection of no onion no garlic recipes from Jeyashri’s Kitchen.
Vegetable kurma no onion garlic
In a pressure cooker, add 3 tsp oil and add cashew nuts and one green chili.Saute for 2-3 minutes.Add 2 chopped tomatoes and saute for 2 minutes.
Now add stone flower | kalpaasi. We get them easily in Grocery stores, if you can’t find add 1 tsp fennel seeds.Add ½ tsp turmeric powder, coriander powder, red chili powder, salt, and garam masala powderMix well and cook for 2 mins in low flame.
Transfer to a mixie jar and add 1/3 cup coconut and 2 tbsp curd.Grind into a smooth paste.
Add 1 tbsp coconut oil in the cooker.Add on few curry leaves and mint leaves.Now add 3 cups mixed veggies. I used beans, carrot, potato, and peas.
Mix well and add the ground paste.Add salt to taste and add 1 cup of water.
Mix well and pressure cook for 1-2 whistles.Open the cooker once the pressure is released completely.Add water to adjust the consistency.Mix well and boil for a minute. If you want to add coconut milk, you can add 2 tbsp of thick coconut milk.Garnish with coriander leaves.
Garnish with coriander leaves.
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