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White Kurma Recipe | White Vegetable Kurma Recipe | Vellai Kurma Recipe

Hotel Style White Vegetable Kurma Recipe with step by step pictures. White Kurma is made with roti and chapati. Delicious vellai kurma recipe made with vegetables and coconut masala.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 150kcal

Ingredients

Hotel Style Vegetable Kurma Recipe

  • 1 tbsp Oil
  • 1 tsp Cumin Seeds / Jeerakam
  • 100 grams Paneer cubed
  • 1 medium Onions chopped finely
  • 1 Carrot chopped
  • 6 Beans chopped
  • ½ cup Cauliflower chopped
  • ½ cup Peas i used frozen
  • ½ cup Soya Chunks cooked
  • 1 tsp Garam Masala Powder
  • 2 tsp White Pepper Powder
  • Salt to taste
  • 1 tsp Sugar
  • Coriander leaves for garnishing

To grind :

  • ½ cup Fresh Coconut grated
  • 2 cloves Garlic peeled
  • 1 inch Ginger peeled
  • 1 tsp Fennel Seeds
  • 1 piece Cinnamon

Pressure Cooker Vegetable Kurma Recipe

  • 1 tbsp Coconut Oil
  • 1 tsp Fennel seeds
  • 1 piece Cinnamon
  • 2 Cardamom pods
  • 2 Cloves
  • 1 large Onion chopped
  • 4 Green chillies slit
  • 1 tbsp Ginger garlic paste
  • 1 Carrot chopped
  • 5 Green Beans chopped
  • 1 Potato, peeled & chopped
  • 1 cup Green Peas 
  • Salt to taste
  • 1 cup Coconut 
  • 10 Cashews
  • 1 tsp Fennel seeds
  • 3 tbsp Coriander leaves

Instructions

Hotel Style Vegetable Kurma Recipe

  • Take grinding ingredients in a blender and make it into a fine puree. Set aside.
  • Heat oil in a pan. Add in paneer cubes and fry it lightly and set aside.
  • Add in cumin seeds, onions and saute till golden.
  • Add in carrot, cauliflower, beans and toss well in oil.
  • Add in salt and mix well. Cover and simmer till the veggies is done.
  • Now add in peas, soya and mix well. Add in pepper and garam masala powder and mix well.
  • Pour water and bring it to boil. Add in ground masala, sugar and mix well.
  • Simmer for 5 to 8 mins.
  • Add in coriander leaves and serve.

Pressure Cooker Vegetable Kurma Recipe

  • Grind coconut, fennel seeds and cashews to a fine paste. Set aside.
  • Heat oil in a pressure cooker. Add in whole garam masala ingredients. Add in onions and saute for 2 mins. In goes green chillies, ginger garlic paste and saute for 2 mins.
  • Add in vegetables and stir for 5 mins. Add water and pressure cook for 2 to 3 whistle. Let the pressure escape by itself. Open the cooker.
  • Add in coconut paste and salt. Bring everything to a boil. Simmer for 3 mins. Add coriander leaves and serve.

Video

Nutrition

Serving: 1servings | Calories: 150kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 20mg | Potassium: 160mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1794IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 1mg
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