Vegetable Kurma, SaffronStays Coconut Grove, Kanakapura

Recipe 10: Vegetable Kurma

SaffronStays Coconut Grove, Kanakapura
SaffronStays Coconut Grove, Kanakapura

21 days, 21 home chefs reveal their secret recipes. 

While we cook IG-worthy food in our kitchen for the quarantine days, comfort food is what we go back to. And so, Ramesh Kumar Mallik, our cook at SaffronStays Coconut Grove, a private villa near Bangalore, shares the recipe for Vegetable Kurma. 


  • 2 tbsp vegetable oil
  • 1 tsp asafoetida 
  • 5-7 curry leaves
  • 1 chopped onion 
  • 1½ tsp Mustard seeds
  • 1½ tsp cumin seeds
  • 2 chopped green chillies
  • 1-2 cloves (optional)
  • 4-5 tbsp grated coconut
  • 2 tsp turmeric 
  • 1 tbsp Kitchen King
  • 2 tsp garam masala
  • 100 gms peas
  • 1 potato (cubed)
  • 250 gms cauliflower
  • 1½ chopped tomato (optional)
  • 250 gms sliced carrot 
  • 250 gms french beans (chopped)
  • Salt


  • Heat oil in a pan. Add asafoetida, curry leaves, onion, mustard seeds, cumin seeds, green chillies and cloves. Simultaneously, boil all the veggies together for 5-7 minutes.
  • Add in the grated coconut, turmeric, Kitchen King masala and garam masala.
  • Add all the boiled veggies, salt and cook for 10 minutes. 

Enjoy with hot parathas.

Vegetable Kurma

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