Vegtable Kurma

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  • Place all the ingredients from the coconut to the water in an electric blender, adding only a little water. Blend into a fine paste.


  • Place the cumin seeds, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy pan.
  • Dry roast them until they give off a strong aroma.
  • Remove from flame and cool.
  • Grind to a fine powder in a blender and set aside.
  • Peel and prepare vegetables as necessary. Place them in a heavy saucepan.
  • Add just enough water to cover the vegetables.
  • Cover pan with a lid and cook until the vegetables are tender.
  • Now add the chopped tomatoes and salt to taste. Simmer for 3–4 minutes.
  • Add 3-4 cups water depending on how thick you want the stew.
  • Bring to boiling point.
  • Add the paste. Stir thoroughly before sprinkling in the masala powder.
  • Heat the ghee in a heavy frying pan or skillet.
  • Saute the bay leaves, red chilies and cloves until the chilies are a nice brown but not burnt.
  • Now, add the perfumed ghee into the Kurma.
  • Garnish with cilantro leaves.
  • Serve hot with rice, chapatis or puris.