Easy Vegetable Kurma Recipe

With the rise of Indian stores, the abundance of spices and ready-made products has made cooking a breeze. Recently, I picked up a box of Mughlai spice mix and decided to whip up a Kurma curry. The recipe, conveniently printed on the box, allows for versatile vegetable options like potatoes, carrots, or beans.

The preparation is straightforward yet packed with flavor. Crispy fried shallots, crushed and added to the curry, lend a rich golden hue. Yogurt adds a creamy texture, while ghee imparts a nutty, caramelized depth. Prefer a milder taste? Simply adjust the chili levels to suit your palate.

 

I’ve named this recipe Easy Vegetable Kurma - a no-fuss way to savor bold and satisfying flavors.

Ingredients
1 ½ tbsp ghee
10 shallots – thinly sliced
1 tbsp ginger paste
1 tbsp garlic paste
3 potatoes – peeled and sliced
2 carrots – peeled and sliced
2 brinjals – sliced
Red chilies – sliced (to taste)

1 packet korma mix
Yogurt – to taste
Some coriander leaves
Salt – to taste
Water – as needed

Method
Heat ghee and add shallots. 
Fry until crispy. 
Remove and let cool. 

Once cooled, crush the shallots until smooth and set aside.
In the same ghee, add the ginger paste, garlic paste, potatoes, carrots, and red chilies. 
Stir for a minute or two.
Add the kurma mix and stir to combine.
Pour in water as needed to create a gravy consistency.
When the potatoes and carrots are half-cooked, add the brinjals and salt. 
Cook until the vegetables are soft and tender, adding more water if the gravy thickens too much.
Once the vegetables are cooked and the gravy has simmered, turn off the heat.
Stir in the fried crushed shallots, yogurt, and fresh coriander leaves.