Cashew vegetable kurma is a rich and creamy South Indian curry made with mixed vegetables and a smooth cashew based masala. Vegetables like potatoes, carrots, cauliflower, beetroot, broccoli and paneer are cooked in a creamy cashew gravy.
Cashew Vegetable Kurma
This is a simple vegetable curry which taste really delicious. It is simple to make and goes great with roti, chapati, phulka, ghee rice or pulao. It has a cashew base and instead of saute onions and tomatoes.
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I boiled them with cashews till it is cooked, this way the rawness is gone and the whole gravy got a nice creamy finish. This quick cashew veg kurma is an easy version that can be prepared in about 30 minutes.
About Cashew Vegetable Kurma
Kurma is a popular South Indian dish that goes well with many dishes like chapati, parotta, poori, appam, idiyappam, pulao, jeera rice or ghee rice.. There are many ways to make kurma and the ingredients can change depending on the recipe.
Coconut, cashews, yogurt, cream, poppy seeds, fennel seeds, whole spices, ginger, garlic and gram dal are some common ingredients used to make a rich and flavourful kurma.
This cashew veg kurma is made without coconut. The main part of this recipe is the cashew masala, where cashews are cooked with onion, tomato and then blended into a smooth paste. This paste is cooked with vegetables and spices to make a thick, creamy and flavourful curry.
You can use any vegetables you have at home for this recipe. I used potato, carrot, cauliflower, broccoli and beetroot. You can also use peas, beans, soy chunks or any other vegetables you like.
This vegetable kurma is mild, creamy and easy to make. It is perfect for breakfast, lunch or dinner and makes a simple meal more delicious. Serve it hot with chapati, parotta, naan, poori, dosa, idiyappam, appam or pulao. Check my Side dishes for Chapati.
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Ingredients
- Vegetables : I have used vegetables like beetroot, broccoli, cauliflower, potatoes and carrots. You can also use any mixed vegetables you have at home.
- Paneer : I have added paneer to this kurma to make it more rich and filling. You can use homemade or store bought paneer.
- Oil : Use any neutral flavoured oil for making this kurma. You can also add a little ghee for extra flavour.
- Cumin seeds : Cumin seeds are used for tempering and add a nice aroma to the kurma.
- Spice powders : Turmeric powder, garam masala powder and chilli powder are added for color, flavour and mild spice.
- Coriander leaves : Fresh coriander leaves are added at the end for garnishing and it gives a fresh flavour to the kurma.
- Cashews : Cashews are the star ingredient of this recipe. It is used to make the kurma rich, creamy and thick. They also give the kurma a mild sweet taste.
- Onion & Tomatoes : Onion and tomatoes form the base of the masala and also add a flavor to the kurma.
Step by Step Pictures
1)Take all the vegetables you are using for this kurma in a pressure cooker. Add salt, water and cook covered for 2 whistle. Once the pressure is released, open the cooker and set aside.
Masala Base
2)Take cashews in sauce pan.
3)Add in onions, tomatoes. Cover with water.
4)Bring it to a full boil and cook for 10 minutes.
5)Now the onions and tomatoes are cooked completely. Allow this mixture to cool completely.
6)Take the cooled onion tomato mixture in a blender.
7)Grind this to a smooth puree.
8)Heat ghee in a pan. Add in cumin seeds and let it splatter.
9)Add in the ground onion tomato puree.
10)Cook till oil separates from this mixture.
11)Add in salt, turmeric, chilli powder, garam masala powder and mix well.
12)Mix this really well into the onion tomato masala.
13)Add the cooked vegetables into the onion paste and mix well.
14)Add in cubed paneer into the curry and mix well.
15)Mix well and simmer for few more minutes.
16)Add in coriander leaves and mix well.
17)Serve with roti or pulao.
Expert Tips
- Cook the onion, tomato until soft, then blend with cashews until smooth. This also removes the raw smell and gives the kurma a better flavour.
- You can also add almonds along with cashews for extra thickness and richness.
- Add a little fresh cream at the end for a rich and creamier kurma.
- Adjust the spice powders according to your taste if you prefer a spicy kurma.
Storage and Serving
Allow the veg kurma to cool completely and store it in an airtight container in the refrigerator. It keeps well for about 2 to 3 days. Reheat it gently before serving.
Cashew veg kurma tastes delicious with chapati, parotta, poori, dosa, appam or idiyappam. You can also serve it with pulao, jeera rice or ghee rice for a comforting meal.
FAQ
Q. Is this veg kurma spicy ?
No, this kurma is mildly spiced. You can add more or less spices depending on how spicy you like it.
Q. Can I make the kurma more creamy ?
Absolutely ! You can add a little fresh cream at the end for a richer and creamier kurma. You can also blend a few almonds with the cashews for extra richness.
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Cashew Kurma Recipe (Cashew Vegetable Kurma)
Cashew vegetable kurma is a rich and creamy South Indian curry made with mixed vegetables and a smooth cashew based masala. Vegetables like potatoes, carrots, cauliflower, beetroot, broccoli and paneer are cooked in a creamy cashew gravy.
Ingredients
For Pressure Cooking (vegetables)
For Base Masala (To boil and grind)
Nutrition
Nutrition Facts
Cashew Kurma Recipe (Cashew Vegetable Kurma)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
