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A rich, creamy, and aromatic mixed vegetable curry from Hyderabad. This kurma gets its unique flavor from a special paste of coconut, cashews, and fresh mint, making it a perfect side for biryani, roti, or naan.
For 4 servings
Prepare the Kurma Paste
Sauté Aromatics and Onions
Cook the Masala Paste
A rich, creamy, and aromatic mixed vegetable curry from Hyderabad. This kurma gets its unique flavor from a special paste of coconut, cashews, and fresh mint, making it a perfect side for biryani, roti, or naan.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 291.14 calories per serving with 7.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Yogurt and Vegetables
Simmer the Kurma
Garnish and Serve
Replace the curd with a vegan alternative like cashew yogurt or coconut cream. Ensure the oil used is plant-based.
Omit the cashew nuts and poppy seeds. You can increase the amount of coconut or add 1 tablespoon of melon seeds (magaz) to the paste for thickness.
Incorporate paneer cubes or boiled chickpeas along with the vegetables during the last 5-7 minutes of simmering.
For an even creamier texture, add 2 tablespoons of fresh cream or a swirl of ghee at the end before serving.
The variety of mixed vegetables provides essential vitamins like A and C, minerals, and a significant amount of dietary fiber, which aids digestion and promotes satiety.
Coconut and cashew nuts are excellent sources of healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and strengthen the digestive system.
Spices like turmeric, ginger, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Yes, it can be a healthy dish. It's packed with vitamins and fiber from the mixed vegetables. The cashews and coconut provide healthy fats. To make it healthier, you can reduce the amount of oil and use low-fat curd.
One serving (approximately 1 cup or 335g) of Hyderabadi Vegetable Kurma contains around 300-350 calories. This can vary based on the amount of oil, coconut, and cashews used.
Curd can split or curdle if the heat is too high or if it's not stirred continuously. Always lower the flame to a minimum, use well-whisked, room-temperature curd, and stir constantly for 2-3 minutes until it's fully incorporated into the masala.
Absolutely. If using frozen vegetables, you don't need to thaw them. Add them directly to the curry, but note that they will cook faster than fresh vegetables, so you may need to reduce the simmering time to 8-10 minutes.
Leftover kurma can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop, adding a splash of water or milk to adjust the consistency if it has thickened.
This recipe goes great with these complete meals
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