A very popular recipe from the land of Nilgiris. The main uniqueness is the rich green color and flavor from Coriander and mint leaves. Thinking of Nilgiris reminds off the green leaves in that beautiful place. The same way, this veg kurma is also enriched with the rich flavour of coriander and mint leaves along with conventional spices. I first tasted this awesome dish in one of the Indian Restaurants "Malgudi" and it was so nice to taste with Naan. When I checked the ingredients in their menu card, I saw this kurma is enriched with mint and coriander leaves. Tried this yummy Nilgiris Vegetable Kurma immediately at home and got nice appreciations from my family :-).
What is Kurma?
Kurma, a thick gravy made with vegetables in a creamy coconut-nut based sauce. In South we refer as "Kurma" NorthIndians call it as "Korma". Kurma is usually served with Roti/Naan or other Indian Flat Breads. Usually for Vegetable kurma we use coriander leaves for garnishing. But in this Nilgiris kurma, we are enhancing the conventional kurma with a paste made of mint and coriander leaves which gives the kurma a unique flavor.
Tips for making Nilgiris Veg Kurma:
- We can use Coconut milk instead of grinding coconut.
- Poppy seeds are optional. We can increase the quantity of coconut instead of using poppy seeds.
- We can exclude tomato and add ¼ cup of curd instead. But use fresh curd and not very sour curd.
- We can cook this kurma in a pan without cooker also. But add the cashew paste after the veggies are cooked completely.
- Adjust the spices according to your needs.
You may also want to try:
- Restaurant style Veg Kurma
- Tomato Kurma Recipe
- Saravana Bhavan Cauliflower Chops
- Bottle Gourd Kurma
- Beetroot Kurma
- Potato Kurma
- Paneer Matar Kurma
Recipe Card for Nilgiris Vegetable Kurma:
Nilgiris Veg Kurma Recipe | Nilgiris Green Korma Recipe
Equipments Needed
- Mixer Grinder
- Pressure Cooker
Servings: 4 people
Calories: 300kcal
Nilgiris Kurma, mixed vegetables are cooked in mint and coriander based gravy. The hue from the mint and coriander leaves gives a wonderful flavor to the typical vegetable kurma. A spicy and tasty accompaniment for Roti/Naan/Poori
Print Recipe
Ingredients
For Green Paste
- ½ Cup Coriander Leaves 1 Cup - 250ml
- ½ Cup Mint Leaves
- 2 Green Chili
- 1 inch Ginger Chopped
- ½ teaspoon Cumin Seeds
For Cashew-Coconut Paste
- ½ Cup Grated Coconut
- 1 teaspoon Poppy Seeds
- 2 tablespoon Cashews
Other Ingredients
- 1 Onion Finely Chopped
- 1 Tomato Chopped
- 1 Carrot Peeled and sliced
- 20 Beans Chopped to 1" piece
- ¼ Cup Green Peas
- 2 Potato Boiled, peeled, cubed
- ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 2 tablespoon Oil
Instructions
Preparing Green Paste
- Wash the mint and coriander leaves thoroughly. Take the greens along with green chili, ginger, cumin seeds
- Grind everything to a smooth paste and set this aside
Preparing Cashew - Coconut Paste
- Next, take grated coconut, poppy seeds and cashews in a mixer jar.
- Grind it together with little water to a smooth paste. Set this paste also aside
Cooking Kurma
- Heat oil in a pressure cooker. When the oil is hot, add chopped onions and sauté the onions till they become light brown color
- Then, add the tomatoes and mix well and allow the tomatoes to cook for 2 minutes
- Next, add the green paste and stir well. Allow the masala to cook for 2 minutes
- Its time now to add chopped veggies and mix well. Add ½ Cup water and stir well
- Add red chili powder, coriander powder and salt and stir well.
- Finally add the ground cashew-coconut paste and stir well.
- Close the pressure cooker and allow 2 whistles. Do not cook for more whistles as the veggies gets mushy. Once the pressure is completely released, open the lid and stir once and serve hot
Serving Time
- Serve the delicious Nilgiris Vegetable Kurma with Roti / Naan
Video
Nutritional Info
Nutrition Facts
Nilgiris Veg Kurma Recipe | Nilgiris Green Korma Recipe
Amount Per Serving (150 g)
Calories 300
Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 60g20%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by Step Pictures:
PREPARING GREEN PASTE
-
Wash the mint and coriander leaves thoroughly. Take the greens along with green chili, ginger, cumin seeds
-
Grind everything to a smooth paste and set this aside
PREPARING CASHEW - COCONUT PASTE
-
Next, take grated coconut, poppy seeds and cashews in a mixer jar. Grind it together with little water to a smooth paste. Set this paste also aside
COOKING KURMA
-
Heat oil in a pressure cooker. When the oil is hot, add chopped onions and sauté the onions till they become light brown color
-
Then, add the tomatoes and mix well and allow the tomatoes to cook for 2 minutes
-
Next, add the green paste and stir well. Allow the masala to cook for 2 minutes
-
Its time now to add chopped veggies and mix well. Add ½ Cup water and stir well
-
Add red chili powder, coriander powder and salt and stir well.
-
Finally add the ground cashew-coconut paste and stir well.
-
Close the pressure cooker and allow 2 whistles. Do not cook for more whistles as the veggies gets mushy.
- Once the pressure is completely released, open the lid and stir once and serve hot
SERVING TIME
-
Serve the delicious Nilgiris Vegetable Kurma with Roti / Naan
