Easy Vegetable Kurma - Vegetable Kurma in Pressure Cooker - Side dish for Chapathi, Poori, Idiyappam and Ghee Rice

Easy Vegetable Kurma - an easy one pot kurma that's ready in 30 minutes and tastes good for chapathi, poori, parotta, idiyappam, aapam and ghee rice. I have been making this easy vegetable Kurma for many years and it is a favourite of mine. If you like vegetable kurma with mild flavours, give this a try. Personally, I like to experiment with vegetable kurma recipes a lot because they are our evergreen side dish for chapathi and poori. Nothing can beat vegetable kurma for chapathi. This easy vegetable kurma is also incredible, similar to my hotel vegetable kurma with little variations in the method.

How to make Easy Vegetable Kurma

Before you start making this kurma make sure you have all the ingredients prepared and ready to go. Dice all the vegetables and chop the onions and tomatoes. Prepare fresh ginger garlic paste, grate fresh coconut. Soak the dry green peas for 6 hours.
To make the process easy, I suggest preparing the kurma in a pressure cooker or pressure pan. It reduces the cooking time, and it also helps to cook perfectly which gives the correct consistency.
Depending on how strong or mild you like your kurma, adjust to your taste. If your kurma became too thick, just add warm water or milk in the final stage.
Finally, one of my favourite tip for this vegetable kurma is to pressure cook the kurma two times. First, we have to saute the onions and tomatoes along with the spices and ginger garlic paste. Then we have to add the mixed vegetables along with the required water and pressure cook for 2 to 4 whistles. Then the secret coconut masala is added and once again pressure cook for 2 whistles. It creates a smooth and creamy kurma with perfect taste and texture.

Now let's see how to prepare this Easy Vegetable Kurma.

Here is the video link for Easy Vegetable Kurma

Check out my other Gravy Recipes

Ingredients

1 onion, finely chopped
1 big tomato or 2 small tomato, finely chopped
1 inch ginger
12 garlic cloves
2 slit green chilli
1/4 tsp turmeric powder
1/2 tsp chilly powder
1 tsp coriander powder
1.5 tsp garam masala powder
1 bay leaf
4 cinnamon
4 cloves
few kalpasi
few curry leaves
few coriander leaves
4 tbsp oil
salt to taste

For coconut masala

1/2 cup coconut
1 tsp fennel
6 cashew nuts
1/2 tsp poppy seeds

Cooking Directions

Wash and peel the carrots and potatoes and cut them into small pieces. Cut the beans and soak the dried green peas for 6 hours. Combine all the vegetables in a vessel and keep it ready. Chop the onions and tomatoes. Grind the ginger and garlic cloves without water. Grind the grated coconut, fennel, cashew nuts and poppy seeds nicely. You can add few tbsp of water for grinding.
Heat oil in a pressure cooker and add the cinnamon, cloves, bay leaf, kalpasi and curry leaves. Next, add the onions and green chillies. Saute well.Add the ground ginger garlic paste and stir it well to avoid from sticking to the bottom.Add the tomatoes. Saute well for a few minutes add the turmeric powder, chilly powder and coriander powder.
After a few minutes, add the vegetables and mix it well with the masala. Add 1 cup of water and required salt. Add 1.5 to 2 cups water. Add salt and mix well.
Pressure cook for 2 whistles. Allow the pressure to settle down.Open the pressure cooker and mix them gently.
Add the ground coconut paste. Mix well with the vegetables and add required water. Taste and add if anything required. Add garamasala powder and mix well without any lumps.
Close it with the lid and once again pressure cook for 2 whistles on medium heat.Open the pressure cooker and you can see the oil specks on the top of the gravy.
Add chopped coriander leaves and transfer it to the serving dish.

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