Kurma Recipe Chapathi Cooking Easy Homemade Recipe

Kurma Recipe Chapathi Cooking is one of the most satisfying and flavorful side dishes you can make at home for soft chapathi, roti, poori or phulka. In South Indian homes, especially Tamil Nadu and Kerala, “kurma” (also spelled “korma”) refers to a rich spiced gravy usually made with a mixture of vegetables or meats simmered in coconut, yogurt, and aromatic spices. The dish has roots in the Indian subcontinent and evolved from Mughlai cuisine where meat or vegetables are braised with yogurt and spices to create a thick, fragrant sauce.

Recipe Card

Ingredients for Kurma (Exact Quantities)

Main Ingredients

• 2 tablespoons oil (sunflower or vegetable)
• 1 teaspoon whole cumin seeds
• 1 small cinnamon stick (about 2 inches)
• 4 cloves
• 3 green cardamom pods
• 1 bay leaf
• 1 medium onion, finely sliced (about 120g)
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, chopped (about 100g)
• 1 medium potato, diced (about 150g)
• ½ cup green peas (fresh or frozen) (about 80g)
• ½ cup cauliflower florets (about 80g)
• ½ cup carrots, diced (about 70g)
• 1 small green chilli, slit (adjust to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder (optional)
• ½ teaspoon garam masala
• ¾ cup coconut milk (180ml)
• ½ cup plain yogurt (120ml), whisked (optional)
• Salt to taste (about 1 teaspoon)
• Fresh coriander leaves for garnish (2 tablespoons)

Step-By-Step Instructions

Note: Before you begin, make sure all vegetables are washed and chopped. Have your spices measured out so you can add them at the right moments.

Step 1: Temper Whole Spices (2 mins)

Heat a heavy bottom pan or kadai over medium heat. Once hot, add 2 tablespoons oil. When the oil is shimmering, add 1 teaspoon cumin seeds, 1 cinnamon stick, 4 cloves, 3 cardamom pods, and 1 bay leaf. Sauté for 1-2 minutes until they crackle and become aromatic. Understanding Kurma Recipe Chapathi Cooking is essential.

Step 2: Sauté Onion & Aromatics (5 mins)

Add the finely sliced onion to the pan and sauté on medium heat for 4-5 minutes until the onion turns translucent and slightly golden. This step releases the sweetness of the onion which forms the base of your kurma gravy.

Step 3: Add Ginger-Garlic Paste (2 mins)

Stir in 1 teaspoon of ginger-garlic paste and cook for another 2 minutes until the raw smell disappears. You should see little streaks of oil separating from the mixture.

Step 4: Tomato & Veggies Go In (5 mins)

Add 1 chopped tomato, 1 diced potato, ½ cup peas, ½ cup cauliflower, and ½ cup carrots to the pan. Mix well. Cook for 3-4 minutes until the tomatoes soften and begin to break down. This relates to Kurma Recipe Chapathi Cooking.

Step 5: Spice Powders (1 min)

Now add ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chilli powder (if using), and ½ teaspoon garam masala. Stir the spices into the veggies so they coat evenly.

Step 6: Simmer Kurma Gravy (10 mins)

Pour in ¾ cup coconut milk and stir. Add salt to taste (about 1 teaspoon) and the slit green chilli. Reduce heat to low, cover the pan, and let the mixture simmer for about 10 minutes until the vegetables are tender but not mushy.

Step 7: Add Yogurt For Creaminess (Optional, 3 mins)

If you prefer a slightly tangier kurma, take the pan off the heat briefly, let it cool for 2 minutes, and then slowly whisk in ½ cup plain yogurt. Return the pan to low heat and simmer for another 3 minutes, stirring gently so the yogurt doesn’t split. Learn more about Kurma Recipe Chapathi Cooking.

Step 8: Finish & Garnish (2 mins)

Turn off the heat, garnish with 2 tablespoons freshly chopped coriander leaves. Cover and let the kurma rest for 2–3 minutes before serving.

Nutrition Information Per Serving (Estimated)

This nutrition is approximate and can vary based on exact ingredients and brands used.

Pro Tips From Experience

• When I visited Chennai years ago, what surprised me was how small spice additions altered the whole dish. Always toast your whole spices until aromatic — this elevates the flavour beyond just adding ground powders.
• For a richer gravy, you can lightly roast 10 cashews and grind them with coconut before adding. This makes the kurma wonderfully creamy without heavy cream.
• I personally recommend using freshly grated coconut if you have it instead of canned coconut milk for a deeper, sweeter flavour.
• If your curry seems too thick, add a splash of hot water or extra coconut milk and simmer for another 2–3 minutes.
• To avoid yogurt splitting, always add it off heat and stir gently back on low flame.

Chef’s Notes: Substitutions and Storage

If you don’t have coconut milk, you can use ½ cup full-fat cream or blended cashew paste (soak 10 cashews and grind with 2 tablespoons hot water). Keep in mind this will change the texture slightly but still yield a creamy kurma. This relates to kurma recipe chapathi cooking.

Therefore, for a vegan version, skip the yogurt and use coconut milk alone with a pinch of lemon juice at the end for brightness.

On the other hand, storage: Place leftover kurma in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat; add a few tablespoons of water if the gravy has thickened.

Freezing: You can freeze kurma for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop. This relates to kurma recipe chapathi cooking.

Variations You Can Try

• Paneer Kurma – Add cubes of fresh paneer during the last 5 minutes of cooking for a protein boost.
• Chicken Kurma – Use boneless chicken pieces. Sauté after onions and cook covered for 15–20 minutes until done.
• Mixed Vegetable Kurma – Add peas, beans, carrot, and bell peppers for a colourful variation. This is popular as “chapati kurma” in many South Indian homes.

Serving Suggestions

This kurma pairs beautifully with soft chapathi, roti, or phulka. Try serving it alongside simple dal, fresh salad, and a cooling raita to complete a balanced meal.

Also, another excellent combination is pairing this curry with plain steamed rice or flavored rice like Khushka Rice, a saffron-spiced rice dish that traditionally complements rich curries.

Frequently Asked Questions

Can I make kurma without yogurt?

Yes. You can skip yogurt and use extra coconut milk or cashew paste for creaminess. In many South Indian versions, yogurt is optional and coconut forms the base of the gravy. This relates to kurma recipe chapathi cooking.

How spicy is this kurma?

This recipe is mildly spiced — perfect for pairing with chapathi. You can increase green chillies or red chilli powder for a hotter version.

Can I prepare kurma in advance?

Absolutely. Kurma tastes even better the next day as the flavours settle. Prepare it the night before and reheat gently.

However, this Kurma Recipe Chapathi Cooking is my go-to comfort curry when I want something aromatic and filling but not too heavy. With exactly measured spices and simple steps, even a beginner cook can make a restaurant-style kurma at home.