Vegetable Kurma Curry Recipe

Kurma curry ranges from chicken, mutton and beef to vegetable versions. The kurma mix generally consists of common ingredients (SPINACH COCONUT MILK CURRY VEGETARIAN), with variations depending on the country or specific region. The differences mainly come down to the spices used and whether it’s a homemade kurma paste or a store-bought curry mix.

Nowadays, countless brands offer a variety of curry mixes, including kurma curry. These ready-made mixes are convenient for quick recipes, catering to today’s busy lifestyle. While the essential ingredients remain in ready-made kurma powders or mixes, some differences may occur between brands.

The base for vegetable kurma curry, which is also vegan and plant-based, can easily be adapted by adding chicken, mutton (MALAYSIAN MUTTON CURRY) or beef. The version used in this recipe is Mughlai curry, which stands out as unique and distinct from other kurma types. 

Mughlai curry is an Indian-style kurma known for its rich, thick, and spicy flavors. It truly captures the quintessential tastes of Indian cuisine, making this easy kurma unique and different from the rest.

Ingredients

1 ½ tbsp ghee
10 shallots - thinly sliced
1 tbsp ginger paste
1 tbsp garlic paste
3 potatoes - sliced
2 carrots - 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 set aside.  

Once cooled, crush the shallots until smooth and set aside.
In the same ghee, add ginger paste, garlic paste, potatoes, carrots, and red chilies. 
Stir for a minute or two.
Add kurma mix and stir to combine.
Pour in water as needed and stir.
When potatoes and carrots are half-cooked, add 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, turn off the heat.
Stir in the fried crushed shallots, yogurt, and fresh coriander leaves.