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Kohlrabi Kurma

Kohlrabi kurma is a well balanced and delicious side dish, where kohlrabi along with a few other veggies is cooked with various spices in a yoghurt-based sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3 to 4
Author: Padma


To grind:

  • ½ inch Ginger
  • 4 Garlic pods
  • 1 cm Cinnamon stick
  • 3 Cloves
  • 1 tsp Poppy seeds
  • ½ tsp Fennel seeds
  • 1 tbsp Desiccated coconut
  • 5 to 8 Almonds
  • ¼ Cup Hot water for grinding

To season:

  • 1 tbsp Vegetable Oil
  • 1 cm Cinnamon stick
  • 3 Cloves
  • 1 Cardamom

Other Ingredients:

  • 1 Large Onion finely chopped
  • 3 Green chillies slit lengthwise
  • A sprig of Curry leaves
  • 1 Cup Kohlrabi cubes Peel Kohlrabi and cut into cubes
  • ½ Cup Carrot cubes Peel carrot and cut into cubes
  • ½ Cup Peas fresh or frozen
  • 1 Large Tomato Roughly chopped
  • 1 tsp red chilli powder
  • ¼ tsp Turmeric powder
  • Required salt
  • ½ to 1 Cup low fat Yoghurt
  • ½ Cup Finely chopped Coriander
  • ½ tsp garam masala powder Optional


  • Grind all the ingredients under the section
    "To grind"
    in an electric blender to a fine paste and set aside. First powder them finely without adding water. Then use slightly hot water, soak for a min and grind to a fine paste. Soaking in hot water aids easy grinding of the poppy seeds.
  • Heat oil in a pressure pan over medium heat.
  • Season with dry masalas under the section "To season" stir for a min till you can smell the aroma of the spices.
  • To this add chopped onions, green chillies and curry leaves. Sauté till the onions turn transparent.
  • Add cubed veggies and sauté for 2 min.
  • Now add chopped tomatoes.
  • Add the ground masala paste, chilli powder and turmeric powder. Fry till the raw smell goes off. This will take about 5 minutes.
  • Now add required water till the veggies immerse. You can adjust the consistency of the gravy to suit your requirement.
  • Close the lid of the pressure pan and cook over medium-high heat for about q whistle. If you are not using a pressure cooker, then cook on medium heat till the veggies are cooked. Turn off the heat.
  • Open the pressure pan once the pressure subsides.
  • Finally sprinkle garam masala powder (optional) and garnish with coriander.
  • This korma is best paired with vegetable pulao, coconut milk rice, roti, paratha, idli, dosa, or just with plain rice.

Recipe Video


  • Go ahead and adjust the spices to suit your taste and preference.
  • You can also include other veggies likes beans, cauliflower, potato etc.
  • You can add 2 tablespoons of cream at the end to make it a rich gravy in case you are not calorie conscious and especially when serving your kids.
  • You can also use full fat yoghurt!
  • Use hot water to grind the paste, it eases grinding of poppy seeds.
  • You can also add mint leaves (optional), which gives a different flavour to the kurma.
  • Cooking in pressure cooker saves time. You can also cook in a skillet following the same method. For this cook over medium heat for 5 to 10 minutes with occasional stirring. Then simmer and cook for 2 minutes till the veggies are soft and turn off the heat.