Vegetables Kurma – Easy, quick, one pot vegetables gravy made with pressure cooker. This mixed vegetables kurma is my moms signature recipe and it’s everyone’s favorite at home. My mom makes this veg kurma at least once in a week, it goes well with chapati/roti or parathas. You will be surprised once you try this vegetables kurma as it’s very tasty, also its a best way to make sneak in some vegetables to your kids diet if they are fussy about eating vegetables.
I really regret for not sharing our family’s favorite veg kurma recipe all these days, and I am glad I posted this now at least:) It can be given to babies from one year after introducing all vegetables separately. Check out the similar recipe with chicken here : chicken kurma. Do try this vegetables kurma for your little one and enjoy eating as a family:)
Here is how to make easy vegetables kurma recipe for toddlers and kids .
Mixed Vegetables Kurma Recipe for Toddlers and Kids
Mixed Vegetables kurma- Easy kurma recipe using pressure cooker with mixed vegetables
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Ingredients
- Mixed vegetables* - 1 cup
- Onion - 1 medium sized
- Tomato - 1 medium sized
- Coriander leaves - a handful
- Mint leaves- 1 tbsp
- Red <g class="gr_ gr_437 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="437" data-gr-id="437">chilli</g> powder - 1/4 tsp
- Turmeric powder- a pinch
- Garam masala- 1/4 tsp
- Curd - 1 tbsp
- Kasoori methi/ dried fenugreek leaves- a pinch
- Water - 1 cup
- Salt - as required
- Ghee - 1 tsp
To Grind
- Grated coconut - 1/4 cup + 1 tbsp
- Fried <g class="gr_ gr_433 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="433" data-gr-id="433">bengal</g> gram dal/<g class="gr_ gr_434 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="434" data-gr-id="434">pottukadalai</g> - 2 tbsp
- Fennel seeds - 1 tsp
- Cashews - 6
- Green <g class="gr_ gr_438 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="438" data-gr-id="438">chillies</g> - 1
- Ginger - 1/2 inch piece
- Garlic cloves - 3
- Cinnamon - 1 small piece
- Cloves - 2
- Cardamom - 1
To temper
- Oil - 1 tbsp
- Bay leaves - 1
- Cumin seeds - 1/2 tsp
* I used 1 carrot, 5 beans, a handful of peas and 1 potato
Instructions
Preparation
- Slice onions, chop tomatoes finely. Slit green <g class="gr_ gr_442 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="442" data-gr-id="442">chillies</g>. Roughly chop mint & coriander leaves. Set aside. Wash all vegetables and cut into bite size pieces.
- Take the items given under to "grind" in a blender. Grind everything with little water to a smooth paste.
Method
- Heat a pressure cooker with oil. Add bay leaves & cumin seeds. Fry for a minute and then add onions. Saute them nicely until golden brown.
- Once onions <g class="gr_ gr_428 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="428" data-gr-id="428">becomes</g> transparent, add tomatoes along with turmeric powder, red <g class="gr_ gr_430 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="430" data-gr-id="430">chilli</g> <g class="gr_ gr_429 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="429" data-gr-id="429">powder</g> and garam masala. Fry tomatoes until the raw smell of tomatoes & spice powders <g class="gr_ gr_431 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="431" data-gr-id="431">leaves</g> and tomatoes become mushy. Now add the chopped vegetables along with <g class="gr_ gr_426 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="426" data-gr-id="426">kasoori</g> methi, mint & coriander leaves. Saute them nicely until the masalas are coated well with veggies.
- Now add curd and mix well. Then add <g class="gr_ gr_425 gr-alert gr_gramm gr_run_anim Grammar only-ins replaceWithoutSep" id="425" data-gr-id="425">ground</g> masala paste and required salt. Give a quick stir.
- Add a cup of water and bring it to a boil. Pressure cook the vegetables for 2 whistles. Open the cooker once the pressure released. Simmer the gravy until it becomes thick if required. Switch off the flame once done and add a tsp of ghee.
Preparation :
1. Slice onions, chop tomatoes finely. Slit green chillies. Roughly chop mint & coriander leaves. Set aside. Wash all vegetables and cut into bite size pieces.
2. Take the items given under to “grind” in a blender. Grind everything with little water to a smooth paste.
Method :
1. Heat a pressure cooker with oil. Add bay leaves & cumin seeds. Fry for a minute and then add onions. Saute them nicely until golden brown.
2. Once onions becomes transparent, add tomatoes along with turmeric powder, red chilli powder and garam masala. Fry tomatoes until the raw smell of tomatoes & spice powders leaves and tomatoes become mushy. Now add the chopped vegetables along with kasoori methi, mint & coriander leaves. Saute them nicely until the masalas are coated well with veggies.
3. Now add curd and mix well. Then add ground masala paste and required salt. Give a quick stir.
4. Add a cup of water and bring it to a boil. Pressure cook the vegetables for 2 whistles. Open the cooker once the pressure released. Simmer the gravy until it becomes thick if required. Switch off the flame once done and add a tsp of ghee.
Serve the vegetables kurma with roti/chapati or parathas! Tastes yum!!!
Notes :.
- Adjust spices & green chilli according to your preference.
- Instead of curd you can add a tsp of lemon juice at the end.
- Adding a tsp of ghee afrer pressure cooking gives a nice flavour to the kurma. Don’t skip it.
- Increase red chilli powder for the spicy kurma.
- Make sure to introduce each vegetables separate and removed allergens before you try this vegetables kurma.
- Always check with your pediatrician before introducing any new food.
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