Friday, 27 September 2013

Restaurant Style Vegetable Kurma - Pressure cooker Method

I like the kurma served in restaurants alongwith chapathi/parotta. Tried making the same at home and the trial was a success. I made this in pressure cooker and it saved a lot of time.


bellary onion - 1 no (cut lengthwise)
tomato - 1
Ginger Garlic paste – 1 tbsp
curry leaves - few
cloves - 3
bay leaf - 1
elaichi - 2
cinnamon - 1/2 inch
marathi mokku - 1
garam masala - 1/2 tspn
turmeric powder - 1/4 tspn
salt - to taste
oil - 1 spn
mixed vegetables - 2 cup
to grind:
green chillies - 4
grated coconut - 1/4 cup
saunf - 1 tspn
Cumin seeds - 1 tspn
coriander seeds - 1 tspn
kuskus – 1tspn
coriander leaves - few
Mint Leaves - few


Grind all the ingredients mentioned in the to grind list. Heat the oil in a pressure cooker and add the bay leaf, cardomom, cloves, cinnamon and marathi mokku. Once they crackle, add curry leaves, onion and saute till onions are golden brown. Add the ginger garlic paste and tomato. Saute till the raw smell is gone and the tomato is mashed well. Now add the cut vegetables. Add the garam masala, turmeric powder and salt and mix well. Add the ground paste and let in simmer for 5 mins. Now add 1 to 1.5 cups of water and close the cooker. Switch off after one whistle. Garnish with coriander leaves.
  1. A mix of vegetables like carrot, beans, cauliflower, potato and peas can be used.
  2. You can add soya chunks also alongwith the vegetables.
  3. 5-6 cashews can also be added while grinding the masala. It adds to the richness of the kurma.
 Linking this to motions and emotions party and to WTML event hosted by Priya of PriyasVirundhu and started by Gayathri of Gayathri'sCookspot, sidedish mela of cookingforallseasons.



  1. One delicious, fingelicking kurma... Thanks for linking it to the wtml event, waiting for more delicious entries from you...