Mixed Vegetable Kurma


2 medium onions, chopped
1 tsp ginger paste/ crushed
1 tsp garlic paste/ crushed
2 green chillies, slit
1 big carrot, cubed
5-6 beans, chopped
1/2 cauliflower, cut into big florets
2 medium potatoes, peeled and cubed
1/2 cup green peas
2 medium tomatoes, cubed
25 gm cashew nuts
2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp kashmiri chilli powder
1 cup coconut milk
2-3 tbsp coriander leaves, chopped
1 piece cinnamon
3 cloves
3 cardamoms
salt to taste
2-3 tbsp oil


  1. Soak cashew nuts in little water for 15 minutes. Soak poppy seeds in little hot water and keep it aside.
  2. Heat oil in a pressure cooker and add cinnamon, cloves and cardamoms.
  3. Add chopped onion, ginger, garlic and green chillies and saute well for 5-7 minutes.
  4. Add chopped tomato and mix well for 2 minutes.
  5. Add beans, carrot, cauliflower, potato, green peas and salt and mix well for 2-3 minutes.
  6. Add turmeric powder, coriander powder and kashmiri chilli powder and mix well for a minute.
  7. Add 1 cup of water and cook it covered for a whistle. Then wait for 3 minutes and switch off the flame.
  8. Grind cashew nuts and poppy seeds together to a smooth paste adding little water.
  9. Add this paste to the cooked vegetables (in the cooker) and add coconut milk and heat it for few minutes.
  10. Check for salt and adjust the water by adding little hot water.
  11. When it boils, switch off the flame. Add chopped coriander leaves and mix well…Serve hot..
Recipe Source: Lekshmi Nair

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