Saravana Bhavan Hotel Kurma Recipe - Veg Korma recipe - Hotel Vegetable Kurma For Parotta,Roti With Video

I seldom make Korma at home esp with coconut. My mum always says Chapathi is meant to be eaten with korma. I used to have chapathi with korma during my younger days too. However after marriage things changed as my hubby prefer with veg or pulses. So my sons got used to it too. I wanted to post this for so long in my blog. Finally I can get to it. It is perfect for idli, dosa, parrota, roti or stuffed paratha. Even though the ingredients list is too long once you collect them it is simple to put together


To Grind

Coconut - 1/3 cup
Fennel seeds - 1/4 teaspoon
Cashewnuts - 7-10
Poppy seeds - 1 teaspoon
Ginger - 1 inch
Rosted gram dal - 1/2 teaspoon

For Korma

Mixed vegetables - 2 cups
Onion - 1 (chopped finely)
Garlic - 3-5 pods
Tomaotes - 2 (Chopped finely)
Turmeric powder - 1/2 teaspoon
Red chillies powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cloves - 3
Cardamom - 2 (I didn't use as my son don't like it)
Cinnamon - 1inch
kal pasi - 3
Cumin seeds - 1 teaspoon
Green chillies - 2 (slit into 2)
cooking oil + Ghee - 2 tablespoon
Salt to taste
Mint Leaves - few
Kasoori methi - 1/4 teaspoon (Optional I didn' use it)
Coriander leaves - 1 tablespoon
Yogurt - 1 teaspoon


Pressure cook vegetables with turmeric powder, 1 cup of water and salt. Keep it aside. Grind all ingredients under To grind and keep it aside.

Heat oil / Ghee. Add cumin seeds, cinnmon, caradamom, kal pasi, green chillies. And let it sizzle. Add Onion, Garlic and fry till transparent

Add tomatoes bit of salt, Mint leaves, Red chilli powder, coriander powder and continue to cook for 3 mins

Add grinded coconut paste and cook in medium flame for 5 mins. Add cooked vegetables. Mix it well. Add water if required and bring it to boil.

Add coriander leaves and switch off. Add Yogurt and mix well
Serve hot