White Vegetable Kurma |White Korma

4 servings
30 min

Indian food typically means heavily spiced curries but there are some lovely subtle and mild versions that deserve a special place in our hearts and tummies. White Vegetable Kurma is a quick cooking family favorite for many years.

This a Gluten free and vegetarian recipe that uses cream but you can sub it with some cashew paste or coconut cream and make it Vegan. If you prep ahead the dish is ready in 20 minutes. You can serve it with some Rice or mildly spied Pulav or Rotis.

The ingredients you will need:

Cauliflower, Red pepper and Green Peas- The Veggies.


Onion – Needed to make the spice mixture


Ginger Garlic Paste – Zesty and warming addition


Milk – I used fat free but you can use 1% or 2 % fat milk. The White Kurma will first cook in the mixture of Milk and water. Please use Coconut Milk to make it Vegan.


Cream – I used Heavy cream at the end to add creaminess. You could use Coconut fat or Cashew paste instead to make it Vegan.


Garam Masala - Aromatic spice blend that brings warmth and depth. There are many many versions of this. I used a store bought Garam Masala.


Spices freshly groundCloves, Cinnamon and Cardamom to bring in additional depth of flavors


Green Chilies – To bring in the heat. To keep the white color of Kurma, we use Green Chilies instead of Red Chili powder.


Pineapple – To add the sweetness


Paneer (optional) – Add protein and works wonderfully with overall mildness of this curry.

Tips and Substitutions:


Use Coconut Milk instead of Milk and Cream if making it Vegan.


Use Canola oil or grapeseed oil instead of Ghee in the beginning of the recipe if making Vegan.


Use Green Chilies sparingly if you do not know how hot they are and also if making this for the kids.


Any brand Garam Masala can be used.


Step by step instruction:


Preparations:


Cut Onion roughly in pieces. Peel the Ginger if using whole. Cut Green Chilies in rough pieces if using


Add Onion Ginger, Garlic and Green Chilies in the blender and grind to make a paste. You may need to use about 2 Tbsp. of water.

Onion and Ginger Garlic Puree.

Cut Cauliflower in medium size florets and cut Red Pepper in small pieces.


Peel the cardamom to release the seeds.


Using Mortar and Pestle or spice grinder grind Cloves, Cinnamon and Cardamom seeds.


Cooking:


In a medium sauce pan, heat Ghee or Butter and add Cumin Seeds. Keep the pan on medium heat.


Add the Onion paste with Ginger Garlic and Green Chilies and Sauté for 3 -4 minutes until it is soft. Stir frequently to avoid burning.

Sauté Onion and Cumin Seeds
Saute Onion and Cumin seeds in a pan and add ground spices

Add the ground spices and mix properly. Add Cauliflower and Sauté for two minutes while stirring occasionally.


Add Red pepper and Green peas and sauté for another minute.

Add Cauliflower and sauté
Add Red Pepper and Saute
Add Green Peas and Saute.

Add Water and Milk and cover the Pot. Let the Kurma cook for about 5 minutes. Check after about 3 minutes to make sure there is enough water in the Pot and spices are not burning.


After 5 minutes, Add Garam masala, Pineapple, Cream and mix well. Cover and cook again for another 5 minutes or until the vegetables are cooked through.

Add Milk and water and mix well.
Add Cream, Garam Masala, Pineapple, Salt and Sugar. Mix and let cook.

Take off the heat and add Salt and Sugar and mix well.


Garnish with Coriander (Cilantro) leaves and Pineapple pieces.


Serve warm with some Pulav or Rotis.


Storing and Making ahead tips:


Preferably the Kurma should be eaten the day it is made.


If you wish to store, you can store it in an airtight container and it can stay in the fridge for two days.


Warm before serving.


If you enjoyed this recipe for White Vegetable Kurma then some delicious recipes to try next:


Tawa Paneer – A wonderful side dish made with Indian Cottage cheese


Chai tea Panna Cotta – Super easy Italian dessert with Indian chai spice twist.


Thai Red Curry Soup


If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.

White Vegetable Kurma |White Korma
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

  • 1 Cup Cauliflower
  • 1/2 Cup Red pepper
  • 1/2 Cup Green Peas
  • 3/4 Cup Onion
  • 1 tsp. Ginger Garlic Paste
  • 1/4 Cup Milk I used fat free but you can use 1% or 2 % fat milk.
  • 1/4 Cup Cream
  • 3/4 tsp. Garam Masala
  • 5 Cloves
  • 1 inch Cinnamon
  • 5 pods Cardamom
  • 1/2 Green Chilies Use depending what variety you get. Some are very hot.
  • 1/2 Cup Pineapple
  • 1/4 Cup Paneer optional
Instructions

In a medium sauce pan, heat Ghee or Butter and add Cumin Seeds. Keep the pan on medium heat.
Add the Onion paste with Ginger Garlic and Green Chilies and Sauté for 3 -4 minutes until it is soft. Stir frequently to avoid burning.
Add Cauliflower and Sauté for two minutes while stirring occasionally.
Add Red pepper and Green peas and sauté for another minute.
Add the ground spices and mix properly.
Add Water and Milk and cover the Pot. Let the Kurma cook for about 5 minutes. Check after about 3 minutes to make sure there is enough water in the Pot and spices are not burning.
After 5 minutes, Add Garam masala, Pineapple, Cream and mix well. Cover and cook again for another 5 minutes or until the vegetables are cooked through.
Take off the heat and add Salt and Sugar and mix well.
Garnish with Coriander (Cilantro) leaves and Pineapple pieces.
Serve warm with some Pulav or Rotis.
Amita
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