White Kurma brings together everyday vegetables and aromatic spices in a gentle, creamy sauce that’s pure comfort food. I learned this recipe from my grandmother, who always said the secret lies in getting the masala paste just right. The blend of coconut, cashews, and warming spices creates a smooth, luxurious gravy that coats each vegetable perfectly.
About the Recipe
This vegetable-packed curry stands out because of its mild, creamy flavor profile. Unlike red curries, White Kurma lets the natural sweetness of vegetables shine through. The coconut-cashew paste adds richness without overwhelming heat, and the final touch of curd brings a subtle tanginess that balances everything beautifully.
Why You’ll Love This Recipe
You’ll love how forgiving this recipe is – it works well with whatever vegetables you have on hand. The gravy is smooth and kid-friendly, without any strong spices. It’s also a great make-ahead dish – the flavors actually improve overnight. Plus, it’s a sneaky way to get everyone to eat their vegetables. The creamy sauce makes everything irresistible.
White Kurma
Cooking Tips
– Grind the masala paste until super smooth for the best texture
– Cook vegetables until just tender – don’t overcook
– Add curd at low heat to prevent curdling
– Let the dish rest for 10 minutes before serving to allow flavors to meld
– Use fresh coconut if possible for the best taste
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with naan, roti, or rice. Stores well in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
White Kurma
Ingredients
- 1 cup Potatoes (chopped)
- 1/2 cup Carrot (chopped)
- 1/2 cup Beans (chopped)
- 1/2 cup Green Peas (shelled)
- 3/4 cup Cauliflower (finely chopped)
- 3/4 cup Capsicum (finely chopped)
- 1 Onion (finely chopped)
- Coriander Leaves (handful, chopped)
- 1 cup Curd
- 1 tsp Coconut Oil
- Oil as required
- Salt as per taste
For the Masala:
- 5 Green Chillies
- 2 to 3 tbsp Ginger Garlic Paste
- 1/3 cup Coconut (chopped)
- 4 to 6 Cashew Nuts (blanched)
- 1 tsp Roasted Gram Flour
- 1 tsp Saunf
- 1 tsp Gasagasa
- 1 Clove
- Cinnamon (a small piece)
Instructions
- Grind the masala ingredients to a smooth paste and keep aside.
- Heat oil in a pan over medium flame.
- Saute the onions until golden.
- Add the vegetables, salt and pour enough water.
- Add the ground masala and stir well.
- Cook until the vegetables are tender.
- Add the curd, stir well and cook for another minute or two.
- Just before removing, add the coconut oil and coriander leaves.
- Remove and serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I make this recipe vegan?
Yes. Replace curd with coconut milk and adjust seasoning accordingly. The texture will be slightly different but equally delicious.
Can I use frozen vegetables?
Yes, frozen vegetables work fine. Thaw completely and adjust cooking time as they cook faster than fresh vegetables.
What if I don’t have all the spices listed?
The basics – ginger, garlic, green chilies, coconut, and cashews – are most important. Other spices can be adjusted based on what you have.
