Paneer Peas White Kurma | White Kurma

Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curries to make and it tastes so amazing with chapati/roti. 

Kurma is a coconut based curry which is a famous side dish for chapati in South India. It's usually made with a mix of vegetables and i'm quite fond of that kurma and chapati combo. 

If you're looking for a delicious yet easy to make curry for roti/chapati then i would highly recommend to give a try on this curry. It's so simple to make ! All you have to do is "Grind and dump the ingredients in a pressure cooker and cook for a couple of whistles. That's it ! 

In today's recipe, i have been using a pressure cooker to make the kurma. But you can make this kurma in an open pot method also. 

If you're making this curry in an open pot method, make sure to saute the ingredients listed under "To grind" before grinding into fine paste. It would remove the raw smell of the curry a lot quicker.

Now let's check out on how to make this delicious Paneer Peas White Kurma.

Paneer Peas White Kurma

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Paneer Peas White Kurma, White Kurma, Paneer Kurma Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curry to make and it taste so amazing with chapati/roti.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Paneer - 3/4 cup

Peas - 1/2 cup

Onion - 1/2 (finely chopped)

Curry leaves - a few

Cinnamon - a small piece

Cloves - 2 

Lemon Juice - 1 tsp

Coriander leaves - a few

Salt - to taste

Oil - 1 & 1/2 tbsp

To grind

Onion -1/2 

Grated Coconut - 1/2 cup

Green Chili - 2 

Pepper corns - 1/2 tsp

Cinnamon - 1/2 inch piece

Cloves - 2 

Cardamon -1

Cashew - 8

Roasted Chana Dal / Pottukadalai - 1 &1/2 tbsp

Ginger - 1/2 inch piece

Garlic - 2 cloves

Fennel Seed - 1/4 tsp 

Procedure

First take all the ingredients listed under "To grind", put them all in a blender and grind into smooth paste by adding needed water and keep it aside.

Next, heat the oil in a pressure cooker and add cinnamon and cloves , saute it for 30 secs, then add the finely chopped onions and curry leaves. Saute till the onions are soft.

Then add the grounded coconut paste and saute it 2-3 mins, then add about 1 cup of water (i have added the blender jar washed water here).

Mix it well and then add the peas(i have used frozen peas) and paneer.

Finally add the salt , give a good mix and then close the pressure cooker with the lid and put on the weight. Cook it for 2 whistles.

Once the pressure is naturally released , open the lid, give the curry a good mix and add the lemon juice and finely chopped coriander leaves. 

Mix it well. Tada, Delicious Paneer peas Kurma is ready to serve.

Related : How to make malai kofta curry

Notes:

• If you're using dried peas, make sure to soak it overnight.
• Cut the paneer into your desired shapes.
• The curry has very mild spice so adjust the green chili quantity as per your taste.

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Egg Kurma | Egg Curry with coconut Masala | Egg Curry

Egg Kurma , an easy to make mild and flavorful egg curry with coconut masala. This Egg kurma is my recent favorite curry to have with any pulao or ghee rice and i simply love the intense coconut flavor of the curry.  As i grew up eating a  lot of coconut based dishes, i'm more fond of it and prefer it more than onion & tomato based curries. Now you know why i have some many coconut based dishes in my blog. 

Now coming to today's recipe, it's very mild and can be prepared in 20 mins if you have hard boiled eggs in hand and it goes well with both rice and roti, personally i like it better with rice over roti. Let's check out on how to make this delicious egg kurma.

Egg Kurma

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Egg Kurma, Muttai Kurma, Egg Curry, Egg Curry in Coconut Masala, Tamilnadu Curry Egg Kurma , an easy to make mild and flavorful egg curry with coconut masala. It goes well with both rice and roti.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Boiled Eggs - 3 
Onion(small) - 1
Tomato(small) - 1
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Coriander leaves - few
To Grind 1
Ginger - 1/2 inch piece
Garlic - 1
Green chili -3
To Grind 2
Grated Coconut - 1/4 cup(tightly packed)
Cashews - 4
Fennel seed - 1/2 tsp

Procedure

Slice the eggs vertically into half, then cut the onions into thin slices and tomato into small pieces. Heat a kadai with coconut oil, add cinnamon,cloves & cardamom, let it fry in oil for 30 secs, then add the onions and saute till it becomes translucent.

Add tomatoes and curry and saute for 1 mins, then grind the ingredients listed under "To Grind 1" into coarse paste and add, saute till the raw smell leaves.

In the mean time, grind the ingredients listed under "To Grind 2" into smooth paste with the help of water and add into onion tomato masala. Add enough water and stir it well.

Add turmeric powder & salt, bring into boil and let it be in low flame for 10 mins, finally add the eggs and switch off the flame.

Garnish with coriander leaves and it's ready to serve. 

For more curry recipe, check out my curries collection here.

Notes:

• After the eggs are added into the gravy, immediately switch off the flame to avoid overcooking of eggs.
• You  can add a tsp of poppy seed to grind along with coconut to make more thicker gravy.
• If you have ginger garlic paste, add a tsp of it and grind chilies alone into coarse paste.
• If you want more flavor,add a tsp of garam masala at the end .
• Coconut oil gives great flavor to this kurma, so highly recommend to use it.
  

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Saravana Bhavan Vegetable Kurma | White Vegetable Kurma | Vellai Korma

Vellai Kurma / White kurma, a delicious coconut based curry with a lot of vegetables. Have you ever tasted idiyappam in Saravan Bhavan restaurant? In the restaurant, they serve idiyappam with white kurma and sweetened coconut milk.I'm big fan of their white kurma,it's so delicious with idiyappam. 

Two weeks before, we visited Saravan Bhavan restaurant( Houston) near our place. We were really amazed how could they recreate the exact taste everywhere.Though i didn't order idiyappam at that time since we were at lunch time and the idiyappam would be available only on evening time, but that visit to Saravan Bhavan reminds me of the white kurma.

So in the next week, I made this kurma & we relished it with idiyappam. And it was almost similar to restaurant one.If you're a big fan of Saravana Bhavan Vegetable Kurma like me, give a try on this recipe and I'm sure you would love this .

Related : How to make Idiyappam

So, why is it called White Kurma / Vellai Kurma ?

Typically the kurma is in orangish red color or yellow color because of the red chili powder & turmeric powder used in it. In this kurma, only green chilies are used for hotness so in order to differentiate from the other kurma, it's called "Vellai Kurma" or White kurma.

In tamil, vellai is the word for white. 

Here are a few tips to get really whitish kurma :-)

•  Avoid vegetables like beet root in this kurma.
• You can even skip the tomatoes and add a tbsp of lemon juice to maintain the color.
• Don't use the coconut with skin. Remove the brown part of the coconut before grinding.

Ok, now let's check out on how to make this delicious kurma.

Related : How to make Tirunelveli Sothi

Related: How to make Mushroom Kurma

Saravan Bhavan Vegetable Kurma

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 3-4 
Recipe Category: Curry | Recipe Cuisine: Indian
Vellai Kurma, White Kurma, Saravana Bhavan Vegetable Kurma, Vellai Kurma / White kurma, a delicious coconut based curry with a lot of vegetables. Have you ever tasted idiyappam in Saravan Bhavan restaurant? This recipe is a copycat of that kurma!

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Mixed Vegetables - 2 cups(i used potato, carrot,beans, cauliflower, capsicum,peas)
Onion - 1 (small)
Tomato - 1 
Ginger Garlic Paste - 1tbsp
Green Chili - 5
Salt- to taste
Curry leaves - few
Coriander leaves - few
Coconut oil -  2 tsp
Cinnamon - 1 small piece
Cloves - 2 
Cardamom - 2

To grind
Coconut - 1/2 cup
Roasted Gram Dal - 1 tsp
Cashews - 6 
Fennel seed - 1/2 tsp

Procedure

First cut the vegetables(potato,carrot,beans) into small pieces.  Put it in pressure cooker along with water just to cover the veggies and cook it for 2 whistle and keep it aside until use.

Cut the onions into thin slices, tomato & capsicum into small pieces,remove the cauliflower florets from the stem and keep it ready.Heat a kadai with coconut oil, add cinnamon, cloves & cardamom and fry it in oil for 30 secs.Then add the sliced onions and saute till it becomes translucent.

Add the curry leaves & chopped veggies and ginger garlic paste & saute it in the oil till the raw smell of ginger garlic paste leaves.

Then grind the green chili into coarse paste and add it.

Add the tomatoes & enough water and cover cook the veggies until the veggies are tender.

Now add the pressure cooked veggies and give a good mix, in the mean time, grind the ingredients listed under "To grind" into fine paste.

Add the coconut paste into the veggies along with enough water & salt.

Bring it to boil, then keep the flame in medium until it thickens a bit.Finally add the coriander leaves & switch off the flame.

Tasty & restaurant style Saravana Bhavan Vegetable Kurma is ready to serve.In addition to idiyappam, it tastes great with roti,chapati or even with dosa. 

Related: How to make Egg Kurma 

Related: How to make Vegetable Kurma

Notes:

• Don't add gram dal more than mentioned, it thickens the kurma more.
• For richer version, instead of gram dal,you can add extra 5-6 cashews too.
• Adjust the green chili as per your preference.For the given measurement,the spice level is medium
• Coconut oil gives great taste to the kurma.
• Don't add beetroot in this kurma, it will change the color of the kurma.
• I have used frozen peas, if you're using dried peas, soak it overnight and add it in pressure cooker along with other veggies to cook
• It tastes best with Idiyappam
  

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Vegetable Kurma | Vegetable Korma | Side dish for roti

Vegetable Kurma, a creamy & delicious coconut based vegetable curry with burst of wonderful flavor. It's also known as Chapati Kurma in Tamilnadu because this kurma usually served with chapati. However, it  goes well with all types of indian flat bread or even with idiyappam and appam & pulao. 

It's one of the standard recipes in my kitchen and at least once in a week, I would make this kurma along with chapathi for our dinner / lunch. 

If you have followed my blog for a while, you might know that I used coconut in almost every dish like sambar, puli kulambu and with all accompaniment for rice. Making curry without coconut is like a nightmare for me, so I always have stock of fresh brown coconut in my pantry.

I absolutely love coconut based dishes and no wonder that this kurma is one of my favorites. If i have any leftover kurma from the previous night, i would love to have it with dosa for the next morning.

  

Mix Vegetable Kurma

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4 to 5 
Recipe Category: Curry | Recipe Cuisine: Indian
Vegetable Kurma, Korma, Veg Korma Vegetable Kurma, a creamy & delicious coconut based vegetable curry with burst of wonderful flavor.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Mixed Vegetables - 2 cups(i used potato, carrot,beans, cauliflower, capsicum,peas,beetroot)
Onion - 1 (small)
Tomato - 1 (large)
Ginger Garlic Paste - 1tbsp
Red Chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt- to taste
Curry leaves - few
Coriander leaves - few
Coconut oil -  2 tsp
Cinnamon - 1 small piece
Cloves - 2 
Cardamom - 2

To grind
Coconut - 1/2 cup
Cashews - 6 
Fennel seed - 1/2 tsp

Procedure

Soak the peas overnight, cut the vegetables(potato,carrot,beans,beetroot) into small pieces. wash well and put it in pressure cooker along with peas.

Cover the cooker with lid and cook it for 3 whistle. In the mean time, grind the ingredients listed under  "To grind" into smooth paste. Cut the onions into thin slices, tomato & capsicum into small pieces,remove the cauliflower florets from the stem and keep it ready.

Heat a kadai with coconut oil, add cinnamon, cloves & cardamom and fry it in oil for 30 secs.Then add the sliced onions & curry leaves and saute till it becomes translucent.

Add the cauliflower and ginger garlic paste & saute it in the oil till the raw smell of ginger garlic paste leaves, then add the capsicum and saute for 2 mins.

Add tomato & continue sauteing , add spices ( turmeric & red chili powder) & salt and mix it well with veggies.

Add enough water and cover cook the veggies, by the time the pressure from the cooker will be released , open the cooker and keep it ready.

Once the cauliflower is cooked tender, add the pressure cooked veggies into it along with coconut masala. Add more water if needed. Bring into boil and keep the flame in medium for 5-7 mins.Once the kuruma becomes thick, switch off the flame and garnish with coriander leaves.

Tasty Kurma is ready to serve. It taste great with all types of indian flat breads and puloa like ghee rice/nei soru or coconut milk rice.

Related : How to make Nei soru/ Ghee Rice 

Related : How to Restaurant Style White Kurma

Notes:

• Cauliflower and capsicum will cook faster than other veggies, so i don't pressure cook them. If you don't use them, then you can simply cook the whole kurma in a pressure cooker. 
• If you want more flavor, add 1/2 tsp of garam masala at the end.
• For us, the fennel seed & ginger garlic flavor itself is enough, so i don't add garam masala powder.
• Cashew gives richness and thickness to the gravy, so i highly recommend to add it.
• If you don't have all the veggies in hand, still you can make this with the available veggies.
• I used dried peas here, if you're using fresh ones, add along with cauliflower.
• If you forgot to soak the dried peas, put it in hot water and closed it with lid and kept aside for 2 hrs. It will give soft peas once cooked. I have done the same way many times and every time it works like a charm.
  

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Mushroom Kurma | Mushroom in flavorful coconut masala | Kalan Kurma

Mushroom Kurma, a flavorful coconut gravy made with the mushrooms.  It's one of our family favourites and it goes well with idli, dosai and chapati or any types of Indian rotis. 

In the past, usually with mushrooms, i made either chettinad mushroom masala or mushroom pepper masala for chapathi as side dishes. But one day, i was  in the mood of some kitchen experiment and  tried out this mushroom kurma. 

This mushroom kurma base is the basic veg kurma masala . Adding mushroom gives a extra ordinary taste and flavor and  turned  out absolutely delicious. 

Initially i was hesitant to try mushroom with coconut base, but the kurma  turned out way better than i had expected. So ever since it's been a regular in our kitchen. So if you like coconut flavor, then definitely give this kurma a try  and i'm sure that i wont disappoint you.

Tips to make delicious Mushroom Kurma 

• Over the years, i have found that the brown mushrooms are better than the white mushrooms for this kurma. So i highly recommend to use the brown mushrooms in this recipe if it's available in your place.
• Though i mentioned the capsicum in the ingredients list, many time i have tried this recipe without capsicum and it tastes equally good.
• You can make this curry as thick like kurma or as thin like salna. Either way it's amazing.

Now let's check out on how to make this delicious mushroom kurma. 

Mushroom Kurma

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: India
Mushroom Kurma, Mushroom Salna, Kalan Salna, Kalan Kurma Mushroom Kurma, a flavorful coconut gravy made with the mushrooms.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Mushroom - 250 gms
Onion -1(small) 
Tomato -1(small) 
Capsicum - 1/2 of medium size(optional)
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Coconut oil - 1 tsp
Cinnamon - 1 inch piece
Cardamom - 1
Cloves - 2
Curry leaves -few
Coriander leaves - few
To grind
Coconut - 1/4 cup
Cashew - 5 
Fennel seed - 1/4 tsp

Procedure

Cut the onion, capsicum & mushroom into thin slices and tomato into small pieces. Grind the ingredients listed under "To grind" into smooth paste.Heat the kadai with oil,add the cinnamon,cloves and cardamom, fry it for 30 secs.

Add the onions & curry leaves, saute till it becomes translucent, add the ginger garlic paste and saute till the raw smell leaves,then add mushroom & capsicum.

Give a quick stir and add the tomatoes, mix well and close the kadai with lid, the moisture from the mushroom and tomatoes is enough to cook the mushroom.

Add the turmeric , red chili powder & salt, mix well and then add the coconut paste .

Add enough water(i used the mixie jar washed water), bring into boil and keep it in low smell until the raw smell of the masala leaves. (At this stage, you can transfer the whole mixture in to the pressure cooker(or you can start the cooking with the pressure cooker too) and cook it for one whistle, it would help to speed up the process)  Switch off the flame and finally garnish with coriander leaves.

That's it, Delicious Mushroom kurma is ready to serve.

Notes:

• If you prefer extra flavor, add the 1/2 tsp of garam masala at the end.
• Instead of ginger garlic paste, add the finely chopped ginger & garlic .
• Mushroom itself leaves lot of water, so add water as needed
• Coconut oil gives great flavor, but you can use normal vegetable oil too.

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