Beetroot Kurma is a healthy curry recipe made with the goodness of beetroot cooked together in an aromatic spicy kurma or korma masala made of coconut, cashews, and other spices in the Instant Pot Pressure Cooker or Stovetop.
Kurma is commonly known by various names such as khorma, korma, or qorma and is a popular dish that originated in South or Central Asia.
This Beetroot kurma recipe is an appetizing, spicy curry that you can use as a side dish for flatbreads, poori's, roti, chapati, or plain rice. I have used my mom's recipe here.
I have made this recipe in an Instant Pot Pressure Cooker. Check out my other favorite korma recipes like Mix Veg Kurma and Restaurant Style Navratan Korma also made in Instant Pot.
I have posted some more Indian Beetroot Recipes in my blog like Beetroot Pulao, Beetroot Cutlet, Beetroot Chickpea Stir fry, Beetroot Halwa, Beetroot Raita, Beetroot Carrot Sandwich, Beetroot Paratha.
What is Kurma?
Kurma, alternatively known as “korma”, “khorma”, or “qorma”, is a dish originating from Central Asian culinary traditions. Kurma is a curry made using vegetables or meat along with yogurt, coconut, spices, and nut or seed paste. Based on the regions the ingredients used to make the kurma recipe are different.
Today I have shown the South Indian version of kurma where it have used coconut and cashew-nut as the base. In some regions, it is made by using yogurt or curd instead of coconut.
Health benefits of Beetroot?
Beets are an excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorous, vitamin C, iron, vitamin B 6, and dietary fiber. They are low in saturated fat and cholesterol.
Also for those of you who do not have an Instant Pot then check out the Indian stovetop pressure cooker beetroot curry recipe instructions below.
How to Make Beetroot Kurma in Instant Pot
Firstly, peel the beetroot and cut it into small cubes. Then grind coconut, cashews, cinnamon to a smooth paste with very little water.
Press SAUTE on Instant Pot. Add oil to the POT. Once the pot is hot add onions, ginger-garlic paste, and saute until onions turn light brown.
Next add chopped tomatoes and cook till they turn soft.
Then add in the chopped beetroot, red chili powder, garam masala powder, coriander powder, jeera powder, ground coconut-cashew paste, salt, and mix well.
Next add water and give a stir.
Furthermore, close the lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 5 minutes.
Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR).
Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
Easy Beetroot Kurma or Beetroot Curry with coconut recipe is ready, serve with hot with pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
Follow the same steps as above. Just cook the beetroot kurma on a stovetop pressure cooker for 2-3 whistles on medium flame. Rest all the steps remain the same.
What to serve with Beetroot Korma?
Beetroot Kurma or korma is best served with poori or even roti, chapati, paratha, or plain rice.
Tips & Variations
- Finding it difficult to cut beetroot? then just peel and microwave the whole beet for 1 minute and cool down. This helps to cut beetroot very easily.
- You can add roasted Bengal gram/fried gram/putani while grinding instead of cashew nuts. It also helps to make the gravy thick. But I like adding cashews because it would give a nice creamy texture (and increase Calories) and thickness to the Kurma.
- Adjust garam masala powder quantity as per your liking. Traditionally they use homemade sambar powder instead of garam masala powder in our home.
- Additionally, poppy seeds can be added while grinding with coconut.
- If you don't have grated coconut. You can also use ½ cup of full fat thick coconut milk.
- You can also add ½ cup of fresh or frozen peas to make it more tasty and healthy.
- Adjust cooking time as per the setting of your pressure cooker and stove.
- You can also replace beetroot with any vegetable of your choice and make Vegetable Kurma using the same method.
More Instant Pot Curry Recipes
- Vegetable Kurma
- Chickpea Masala
- Potato Peas Curry
- Palak Paneer
- Lauki Chana Dal
- Rajma Masala
- Mushroom Masala
Beetroot Kurma | Beetroot Korma - Instant Pot Pressure Cooker
Equipment
Ingredients
- Measuring cup (1 cup = 250 ml)
- 2 cups beetroot chopped into small cubes
- 1 cup onion finely chopped
- ½ cup tomato finely chopped
- 1 tablespoon ginger-garlic paste
- ½ tablespoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon jeera Powder (cumin powder)
- 1 teaspoon garam masala powder
- salt to taste
- 2 tablespoon oil
- 1 tablespoon coriander leaves (cilantro) chopped for garnish
- 1 tablespoon lime juice
- ½ cup water or as required
For Grinding
- ¼ cup grated coconut fresh or frozen
- 6-8 cashewnuts
- 1 inch cinnamon
- 1 teaspoon saunf (fennel seeds) optional
- water for grinding
Instructions
Instant Pot Method:
- Peel the beetroot and cut it into small cubes.
- Grind coconut, cashews, cinnamon to a smooth paste.
- Press SAUTE mode on Instant Pot. Add oil in to the POT.
- Once POT is hot add onions,ginger-garlic paste and saute until onions turn light brown.
- Next add chopped tomatoes and cook till they turn soft.
- Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder, jeera powder , ground coconut-cashew paste , salt and mix well.
- Then add water and give a stir.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes
- Do a NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).
- Remove lid away from you, add lime juice and garnish with cilantro.Mix well.
- Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker Method:
- Peel the beetroot and cut it into small cubes.
- Grind coconut, cashews, cinnamon to a smooth paste.
- Take a Pressure cooker. Add oil in to the POT.
- Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.
- Next add chopped tomatoes and cook till they turn soft.
- Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.cook for 1-2 minutes.Then add water and give a stir.
- Close the lid place a whistle and cook for 2-3 whistles on medium flame.
- Switch off the flame and let the pressure from the cooker release naturally.
- Open lid and add lime juice and garnish with cilantro.Mix well.
- Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Notes
Tips & Variations:
- If you are finding difficult to cut beetroot ,just peel and microwave whole beet for 1 minute and cool down.This helps to cut beetroot very easily.
- You can add Roasted Bengal Gram/fried gram/putani while grinding instead of cashewnuts .It also helps to make gravy thick.But I like adding cashews because it would give nice creamy texture (and increase Calories) and thickness to the Kurma.
- Adjust the consistency of the Kurma by adding required amount of water.
- Adjust garam masala powder quantity as per your liking.Traditionally they use home made sambar powder instead of garam masala powder.
- Additionally poppy seeds can be added while grinding with coconut.
- If you do not have grated coconut.You can use ½ cup of full fat thick coconut milk.
- You can also add ½ cup of fresh or frozen peas.it makes kurma more tasty and healthy.
- Adjust cooking time as per the setting of your pressure cooker and stove.
- You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.
Nutrition
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Anonymous says
Turned out great,thanks for the recipe
bhavana says
welcome