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:)
- Mixed vegetables* - 1 cup
- Onion - 1 medium sized
- Tomato - 1 medium sized
- Coriander leaves - a handful
- Mint leaves- 1 tbsp
chillipowder - ¼ tsp
- Turmeric powder- a pinch
- Garam masala- ¼ tsp
- Curd - 1 tbsp
- Kasoori methi/ dried fenugreek leaves- a pinch
- Water - 1 cup
- Salt - as required
- Ghee - 1 tsp
- Grated coconut - ¼ cup + 1 tbsp
bengalgram dal/ pottukadalai- 2 tbsp
- Fennel seeds - 1 tsp
- Cashews - 6
- Ginger - ½ inch piece
- Garlic cloves - 3
- Cinnamon - 1 small piece
- Cloves - 2
- Cardamom - 1
- Oil - 1 tbsp
- Bay leaves - 1
- Cumin seeds - ½ tsp
- Slice onions, chop tomatoes finely. Slit green
chillies. 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.
- 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
becomestransparent, add tomatoes along with turmeric powder, red chilli powderand garam masala. Fry tomatoes until the raw smell of tomatoes & spice powders leavesand tomatoes become mushy. Now add the chopped vegetables along with kasoorimethi, mint & coriander leaves. Saute them nicely until the masalas are coated well with veggies.
- Now add curd and mix well. Then add
groundmasala 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.
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.
- 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.