BM #141 Week 3 Day 1 - 

This week I shall highlight some of our family favorites. I have another version of coconut milk veg kurma and found that we love another version of it as well and thought to highlight in this series.

Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Peas handful 
Beans, bite sized pieces handful
Bell Peppers bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Coconut Milk 1/2 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Coriander leaves finely chopped for garnish
Masala Powder - 
Cashews 5-6
Almonds 5-6
Poppy Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1

Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the turmeric, ginger-garlic-green chili paste and stir for a few seconds.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion mixture and let it cook until the oil oozes out.

Add in the steamed vegetables, salt, red chili powder and mix well.

Lastly add the coconut milk , mix well and let it come to a gentle boil. Remove from heat, garnish with chopped coriander leaves and cover. 

Serve with rice, roti or naan. I served it with dosa as well.


Preparation Time 
Posted by Harini R on Saturday, December 17, 2022


  1. Anusha Says:
  2. Nothing like a vegetable loaded kurma to make any meal delish.

  3. Srividhya Says:
  4. Love the addition of coconut milk and this combination is super yummy.

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