Curd Kurma

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Creamy and Flavorful Potato and Butter Bean Curry

Curd Kurma is a delightful South Indian dish that combines the goodness of potatoes and fresh curd in a creamy and flavorful curry. This dish is a treat for your taste buds, with its rich and aromatic sauce that’s infused with a blend of coconut, cashew nuts, poppy seeds, and green chillies. Adding butter beans adds a delightful textural contrast, making each bite a symphony of flavours and textures.

This vegetarian curry is perfect for serving with puri or chapathi, making it a satisfying and wholesome meal. The creamy curd-based sauce is delicious and cools down the spices, making it an excellent choice for those who prefer a milder heat.

Curd Kurma

Curd Kurma


Curd Kurma
5 from 1 vote

Curd Kurma

Creamy and Flavorful Potato and Butter Bean Curry
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian


  • 1/4 kg Potatoes (diced into 1-inch squares)
  • 1/4 kg Fresh Butter Beans or Broad Beans (seeds)
  • 3 Onions (thinly sliced)
  • 1 1/2 cups Fresh Curd
  • Salt (to taste)
  • 1/4 tsp Garam Masala Powder

For Grinding:

  • 1/2 Coconut (grated)
  • 10 Cashew Nuts
  • 2 tbsp Poppy Seeds
  • 7 Green Chilies


  • Slice the onions into long, thin pieces.
  • In a pressure cooker, cook the diced potatoes and butter beans with just enough water to cover them. Be cautious not to overcook; one whistle should suffice. Drain the water completely after cooking.
  • Grind the coconut, cashew nuts, poppy seeds, and green chillies with enough water to form a smooth paste.
  • Heat ghee in a pan and fry the onions until translucent.
  • Add the ground masala paste, cooked vegetables (without water), and whipped curd to the pan.
  • Season with salt and let it simmer on low flame.
  • Just before removing from the fire, add garam masala powder.
  • Serve your delicious Curd Kurma with puri or chapathi.


1. Dry butter bean seeds also can be used in the above recipe.
2. Soak it in water for 8 hours and then pressure cook separately.

Frequently Asked Questions (FAQ):

What can I substitute for butter beans in Curd Kurma? 

 If you don’t have butter beans, you can use dry butter bean seeds. Soak them in water for 8 hours and then pressure cook them separately before adding to the curry.

Can I make Curd Kurma less spicy? 

Absolutely! You can adjust the spiciness by reducing the number of green chillies in the masala paste. For a milder flavor, use fewer chilies.

What are some suitable pairings for Curd Kurma? 

Curd Kurma pairs wonderfully with puri or chapathi. It also goes well with steamed rice or dosa. If you enjoy this dish, you might also like other South Indian classics like Vegetable Biryani or Coconut Chutney.

Can I make Curd Kurma in advance? 

Yes, you can make Curd Kurma in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

Is Curd Kurma a spicy dish? 

Curd Kurma has a moderate level of spiciness. You can adjust the spiciness to your preference by controlling the amount of green chilies in the recipe. It’s a versatile dish that can be tailored to suit your taste buds.



Avatar of Suganya
Suganya September 3, 2009 - 10:02 pm

Gr8 to hear this kind of websites… Thanks

Avatar of vedha
vedha August 6, 2008 - 7:42 am

good to taste


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