White Gravy Mixed Vegetable Kurma (Sattvic & Creamy)

A rich, velvety mixed vegetable curry made with a base of coconut and cashews. Completely free of onion and garlic.

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General Details

• Yield: Approximately 750 grams of processed sabji
• Dietary Info: Sattvic, No Onion, No Garlic

Ingredients

Vegetable Mix (750g total):

• Beans, Carrots, Baby corn, Bottle gourd, Green peas, Knol khol (Kohlrabi), and Capsicum.

For the Creamy Gravy Paste:

• Fresh Coconut: 150 grams
• Poppy Seeds (Khus Khus): 30 grams
• Cashew Nuts: 50 grams
• Green Chilies: 4 pieces

For Tempering & Seasoning:

• Oil or Ghee
• Whole Garam Masala (Clove, Cardamom, Cinnamon)
• Asafoetida (Hing), Bay leaf (Tej Patta), and Fresh Ginger
• Tomatoes (finely chopped)
• Spices: Salt, Cumin (Jeera) powder, Coriander (Dhania) powder, and Garam Masala powder
• Fresh Coriander leaves for garnish

Methodology

1. Prep Vegetables: Cut all chosen vegetables into uniform, kurma-sized cubes. Boil them in water until they are tender but still hold their shape.
2. Prepare Gravy Base: Grind the coconut, poppy seeds, green chilies, and cashews with a little water into a very smooth, fine paste.
3. Temper Spices: Heat oil or ghee in a pan. Add the whole garam masala, a pinch of hing, the bay leaf, and ginger. Sauté until fragrant.
4. Cook Tomatoes: Add chopped tomatoes and salt. Stir in the cumin powder, coriander powder, and a touch of garam masala. Cook until the tomatoes soften and the oil begins to separate.
5. Combine: Fold in the boiled vegetables followed by the prepared white gravy paste.
6. Simmer: Mix well and let the kurma simmer on low heat for 5–7 minutes to allow the flavors to meld.
7. Final Touch: Adjust the consistency by adding hot water as needed. Garnish with fresh coriander leaves before serving.

Serving Suggestion: This creamy kurma pairs beautifully with the Singoda Parathas or steamed rice.