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, 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 made in Instant Pot.
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 kurma, using coconut and cashew nuts as the base. It is made by using yogurt or 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.
Beetroot Kurma 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: 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, 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 stir.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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?
Serve Beetroot Kurma or korma with poori or even roti, chapati, paratha, or plain rice.
Tips & Variations for Beetroot Kurma
- 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.
Indian Beetroot Recipes
- Beetroot Pulao
- Beetroot Paratha
- Beetroot Cutlet
- Beetroot Chickpea Stir fry
- Beetroot Halwa
- Beetroot Raita
- Beetroot Carrot Sandwich
More Instant Pot Curry Recipes
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.
- 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.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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.
- 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:
- 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.
Nutrition
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Anonymous says
Turned out great,thanks for the recipe
bhavana says
welcome