Beetroot Kurma | Beetroot Korma - Instant Pot

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 a delicious, spicy curry that you can use as a side dish for flatbreads, pooris, 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 made in Instant Pot.

Jump to:

• What is Kurma?
• Health benefits of Beetroot?
• Ingredients
• How to Make Beetroot Kurma in Instant Pot
• Stovetop Pressure Cooker Method
• What to Serve with Beetroot Korma?
• Storage Suggestions
• Tips
• Variations
• More Instant Pot Curry Recipes
• Beetroot Kurma | Beetroot Korma - Instant Pot Pressure Cooker

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 region, the ingredients used to make the kurma recipe are different.

Today, I have shown the South Indian kurma, using coconut and cashew nuts as the base. It is made by using yogurt (curd) in some regions 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. In addition, they are low in saturated fat and cholesterol.

Also, check out the Indian stovetop pressure cooker beetroot curry recipe instructions below for those who do not have an Instant Pot.

Ingredients

• Beetroot: Washed, peeled, and chopped into small cubes.
• Onion & Tomato: finely chopped.
• Ginger and garlic: minced or finely chopped or paste.
• Dry Spices: red chili powder, coriander powder, jeera powder, garam masala powder.
• Oil: any cooking oil of your choice.
• Salt: use it as per your taste.
• Herbs: I have used freshly chopped coriander leaves.
• Lime juice: use fresh lime juice whenever possible or amchur powder (dry mango powder) for tartness.
• Grinding Ingredients: I used freshly grated coconut, cashews, cinnamon, fennel seeds (saunf), and water.

How to Make Beetroot Kurma in Instant Pot

Firstly, peel the beetroot and cut it into small cubes. Then, grind coconut, cashews, and cinnamon to a smooth paste with very little water.

Press SAUTE on Instant Pot. Add oil to the POT. Add onions, and ginger-garlic paste once the pot is hot, 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 quick stir.

Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 5 minutes.

Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR).

Remove the 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 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?

Serve Beetroot Kurma or korma with poori or even roti, chapati, paratha, or plain rice.

Storage Suggestions

• Store: Store your leftover beetroot kurma in an airtight container in the refrigerator for up to 2-3 days.
• Freeze: Curry freezes well. Store it in a freezer-safe airtight container for up to 2 months. Thaw it for a few hours on the kitchen counter before serving.
• Reheat: You can reheat the leftovers in the microwave or on a stovetop pot on medium flame until they are warm throughout.

Tips

• 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.
• For the thick gravy: 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. 
• Spices: Adjust the garam masala powder quantity as per your liking. Traditionally, they use homemade sambar powder instead of garam masala powder in our home.
• Cooking Time: Adjust cooking time as per the setting of your pressure cooker and stove.

Variations

• Other Vegetables: You can replace beetroot with any vegetable of your choice, such as carrot, beans, peas, cauliflower, and make vegetable kurma using the same method.
• Green Peas: You can also add ½ cup of fresh or frozen peas to make it more tasty and healthy.
• Poppy Seeds: Additionally, poppy seeds can be added while grinding with coconut.
• No Shredded Coconut: If you don't have grated/shredded coconut. You can also use ½ cup of full-fat thick coconut milk.

If you like beetroots, then check out Indian Beetroot Recipes

• Beetroot Pulao
• Beetroot Paratha
• Beetroot Cutlet
• Beetroot Chickpea Stir fry

More Instant Pot Curry Recipes

• Chana Masala
• Potato Peas Curry
• Palak Paneer
• Lauki Chana Dal
• Rajma Masala
• Mushroom Masala

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