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 Stove top.
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.
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This Beetroot kurma recipe is an appetizing, spicy curry that you can use as a side dish for flat breads, 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 recipe and Restaurant Style Navratan Korma which is also made in Instant Pot.
I have posted some more 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 kurma recipe are different.
Today i have shown south indian version of kurma where is have used coconut and cashewnut as the base.Some regions it is made by using yogurt or curd instead of coconut.
HEALTH BENEFITS OF BEETROOT?
Beets are 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.
DONT HAVE AN INSTANT POT?
Also for those of you who do not have an Instant Pot ,check out Indian stove top pressure cooker beetroot curry recipe instructions below.
WHAT TO SERVE WITH BEETROOT KORMA?
Beetroot Kurma or korma is best served with poori or even roti, chapati ,paratha or plain rice.
HOW TO MAKE BEETROOT KURMA IN INSTANT POT
1.Peel the beetroot and cut it into small cubes.Grind coconut, cashews, cinnamon to a smooth paste.
2.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.
3.Next add chopped tomatoes and cook till they turn soft.
4.Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.
Next add water and give a stir.
5.Close the lid on the pot, and turn pressure valve to SEALING position.Press CANCEL button on Instant Pot.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.Do a NATURAL PRESSURE RELEASE(NPR).
6.Remove lid away from you, add lime juice and garnish with cilantro.Mix well.
Easy Beetroot Kurma or Beetroot Curry recipe is ready, serve with hot with pooris, chapatis, roti & parathas.
TIPS & VARIATIONS TO MAKE INSTANT POT BEETROOT KURMA
- 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.
OTHER INSTANT POT CURRY RECIPES
BEETROOT CURRY INSTANT POT RECIPE CARD
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Beetroot Kurma Instant Pot Pressure Cooker
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 valve from VENTING to SEALING position.
- Press CANCEL button on Instant Pot.
- 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).BE CAREFUL OF THE HOT STEAM.
- 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.
INDIAN STOVE TOP 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 TO MAKE INSTANT POT BEETROOT KURMA:
- 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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Turned out great,thanks for the recipe
welcome