https://www.indianhealthyrecipes.com/veg-kurma-recipe-vegetable-korma-recipe/
2. Make kurma paste: To a grinder jar, add. ¼ cup grated coconut (or ¼ cup coconut milk) 1 teaspoon fennel seeds (skip if you don't like) 12 cashew nuts (or 12 soaked almonds or 2 tbsps poppy seeds) 1 tablespoon roasted gram (optional) 3. Pour 6 tablespoons water and make a fine paste. We don't want a coarse paste.

https://www.cookwithmanali.com/vegetable-kurma/
6- Stir in the tomato puree. Cover the pan and cook the tomatoes for around 5 minutes. 7- Then add the powdered spices- coriander powder, garam masala, turmeric powder, red chili powder. Also add the salt and mix. Cook the spices for a minute. 8- Add in all the veggies and mix.

https://www.archanaskitchen.com/south-indian-style-vegetable-kurma-recipe
Add the spice powders and mix well. Next, add cooked vegetables alone with water in it and bring it to boil. Add salt to taste and cook for another 5 minutes. Now add coconut paste and cashew-poppy seed paste, simmer. Mix well and turn off the flame. Do not let it boil again; else coconut paste will split the kurma.

https://www.vegrecipesofindia.com/hotel-style-veg-kurma-recipe/
TIP: This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside. 3. Rinse, peel and chop the rest of the veggies - 1 medium potato, 7 to 8 french beans and 1 medium carrot. Chop 1 medium sized onion finely and 1 medium sized tomato.

https://cooking.nytimes.com/recipes/1024095-kerala-style-vegetable-korma
Stir in black pepper, salt, red chile powder and turmeric. Add tomatoes (if using) and cashew butter and stir until the cashew butter has melted. (If using the tomatoes, continue cooking until the tomatoes start to break down, about 5 minutes.) Stir in vegetables then coconut milk.

https://hebbarskitchen.com/veg-kurma-recipe-vegetable-kurma/
Instructions. firstly, in a large kadai heat 4 tsp oil and saute spices. add 1 onion and saute well. further, add 1 tomato and saute until soft and mushy. now add vegetables and 1 tsp salt. saute for 2 minutes or until vegetables are stir-fried. also, add 2 cup water and stir well.

https://www.spicingyourlife.com/kerala-style-vegetable-kurma/
Temper the whole spices. Next add the chopped onions, green chili, curry leaves and saute well until the onions turn colour. Now add the ginger-garlic paste. Saute well. After a few minutes add the tomatoes, salt and saute again until mushy. When the tomatoes turn soft, add turmeric powder, chili powder.

https://urbanfarmie.com/vegetable-korma/
Add 1 teaspoon of turmeric to a medium pot with water. Peel the potatoes and quarter them into clean chunks. Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes until a fork is easily inserted into the potatoes. Drain the potatoes, mash, and set aside. Step 2:

https://www.cookwithkushi.com/vegetable-kurma/
Add the ground paste, tomatoes diced or pureed, carrots, and potatoes and cover with a glass lid and cook for 3 minutes. Next, add green beans, cauliflower, green peas, turmeric powder, red chile powder, garam masala powder, yogurt, salt, and ½ to ¾ cup water. Stir to deglaze the bottom.

https://www.whiskaffair.com/veg-kurma-recipe/
Step by Step Recipe. Add all the ingredients to make a paste in blender. Add little water and blend to make a smooth paste. Now add vegetables in a pressure cooker along with 1 cup of water. Pressure cook until softened (Approx 1 whistle on high heat and 1 whistle on low heat. Remove the cooker from heat and let the pressure release.

https://ministryofcurry.com/vegetable-kurma/
In a small blender jar, add ginger, garlic, cashews, roasted chana dal, poppy seeds, fennel seeds, coconut, green chili, and water. Blend together to make a smooth paste and reserve (photos 1 - 2). Set the Instant Pot to Saute mode and heat oil. Add cloves, cardamom, bay leaf, and cinnamon stick.

https://www.cookclickndevour.com/mixed-vegetable-korma/
Now add the prepared korma sauce and saute for a minute. Add turmeric powder, red chili powder, salt and mix well. Add 1 cup water. Now lower the flame and cook the korma sauce thoroughly until oil separates from the paste. This is the base for veg kurma. Once korma paste is well cooked, add sautéed vegetables.

https://yummyindiankitchen.com/vegetable-kurma-recipe-vegetable-korma-recipe/
Add diced potatoes, chopped carrots, chopped beans, green peas, mix well and cook for 3-4 minutes. Add water and cook the vegetables until soft. Add korma paste into the cooked vegetables. Mix and cook the korma for 3-4 minutes on low flame. Mix well, add garam masala powder, coriander seeds powder, mix. Add freshly chopped coriander leaves.

https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/
Step #1: Place the onion, garlic, ginger, jalapeno, and cashew nuts in the bowl of a blender or food processor along with ½ cup of water. Blend until pureed. Step #2: Heat the vegetable oil in a large sauté pan set over medium heat on the stove top.

https://theindianclaypot.com/veg-kurma-recipe/
Veg kurma is a delectable Indian dish that combines a variety of mixed chopped veggies with a blend of aromatic Indian spices and unique seasoning. The succulent vegetables, including carrots, beans, potatoes, cauliflower, and green peas, are cooked to perfection in a rich and flavorful coconut-based gravy.

https://www.spiceupthecurry.com/veg-kurma-recipe-vegetable-korma/
7) Heat the oil in a pan on medium heat. Once hot add chopped onions. 8) Cook till onions become soft and translucent or light pink in color. 9) Then add tomato puree. 10) Cook till all the moisture evaporates and becomes thick paste. 11) Now add salt, turmeric powder, red chili powder and coriander powder.

https://www.masalaherb.com/vegetable-korma-recipe/
Boil the carrot, potato, cauliflower, French beans, green peas etc covered with water until soft for about 20 minutes. In the meanwhile add the oil to a pan and fry your onion soft and translucent. Then add your ginger garlic paste, bay leaf, and slightly crushed cardamom seeds and stir fry the content for 2 minutes.

https://www.kannammacooks.com/10-minute-veg-kurma-opos-method/
Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside. Take a pressure cooker and add in the oil, ghee and all the spices.

https://mytastycurry.com/veg-kurma-recipe
Add in coconut kurma masala paste and cook for a few minutes till it starts to release oil. Add in vegetables and saute them with masala for 2-3 minutes. Now add 2 cups of water, cover with a lid and cook for 15-20 minutes till vegetables are cooked through. When vegetables are cooked veg kurma is done.

https://www.steffisrecipes.com/2016/08/vegetable-korma-recipe-south-indian.html
Step 5) Ones the veggies are half done add the coconut paste, add salt if required and cook until the vegetables are 100 % cooked. Step 6) Finally add chopped coriander leaves and turn off the heat.Coriander leaves gives good flavor and aroma to the veg Kuruma. Our Delicious Hotel Style Veg Kurma is ready to be enjoyed with some Chapathi and

https://www.archanaskitchen.com/mixed-vegetable-korma-in-a-spicy-coconut-gravy
Add in the coconut mixture and saute into the spice mixture. Stir in the cooked vegetables. Saute for 3 to 5 minutes until the vegetables get well coated with the Korma Mixture. Add a cup of water to make a desired consistency of the Mixed Vegetable Kurma . Cover the pan and simmer on medium heat for 3 to 4 minutes.

https://foodviva.com/curry-recipes/vegetable-korma/
Soak poppy seeds in 1-tablespoon hot water and cashew nuts in 1/4 cup hot water for 15-minutes. Drain excess water from cashew nuts and add to the small chutney jar of a grinder. Add soaked poppy seeds along with water. Grind them until medium coarse texture. If required, add 1-2 tablespoons water.

https://yellowchilis.com/vegetable-korma-recipe-veg-kurma/
Cover the pan with a lid and allow the mixture to cook for about 10 minutes, letting the flavors meld. Uncover and stir in the prepared coconut nut paste. Adjust the water if the mixture is too thick, aiming for a creamy consistency. Allow the korma to boil for 5 to 7 minutes, enabling the flavors to intensify.