Vegetable Kurma (Instant Pot & Stovetop)

Vegetable Kurma or Mix Veg Korma recipe is a popular South Indian style curry where vegetables are cooked in a creamy and aromatic gravy of yogurt, coconut, and cashew nuts-based paste and sautéed onion and tomato along with few spices in an instant pot pressure cooker or stovetop.

This Mix Veg Korma is prepared in two different styles. In North India, this curry is prepared by adding yogurt (curd) or fresh cream, while in south India, coconut is added to make the gravy. However, I have used both curd and coconut to make this curry in this recipe.

I have made this Hotel Style Vegetable Kurma recipe in an Instant Pot Pressure Cooker. Check out my other favorite healthy Beetroot Kurma & Navratan Korma recipe which are also 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 kurma recipe are different.

Today I have shown the South Indian style of making vegetable kurma where is have used coconut and cashew nut aS the base. In some regions, it is made by using yogurt or curd instead of coconut.

Also for those of you who do not have an Instant Pot, check out Indian stovetop pressure cooker recipe instructions for Mix Veg Korma below.

Vegetable Kurma Ingredients

For Grinding

• grated coconut  (fresh or frozen)
• cashewnuts
• fried gram(roasted chana dal)
• ginger
• garlic
• green chilli
• cardamom
• cloves
• cinnamon stick
• saunf (fennel seeds)
• coriander seeds or coriander powder
• jeera seeds(cumin) or jeera(cumin) powder
• water for grinding

Other Ingredients

• Mix Vegetables(carrot, beans, cauliflower, potato, peas)
• onion ,finely chopped
• tomato ,finely chopped
• red chilli powder
• turmeric powder (haldi)
• garam masala powder
• curd(yogurt) ,optional
• water as required
• oil
• coriander leaves (cilantro) 
• lime or lemon juice
• salt as per taste

How to Make Vegetable Kurma in Instant Pot

To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.

Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot add bay leaf, onions, and saute until onions turn light brown for 2 minutes.

Next add chopped tomatoes and cook till they turn soft.

Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.

Now add the veggies, salt and water and combine well.

Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 3 minutes.

Do a QUICK RELEASE (QR). Remove lid away from you, add lime juice and garnish with cilantro. Mix well.

Instant pot pressure cooker vegetable korma/kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Indian Pressure Cooker Method

• To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
• Take a Pressure cooker, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
• Next, add chopped tomatoes and cook till they turn soft.
• Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
• Now add the veggies, salt, and water and combine well.
• Close the lid, place a whistle and cook for 1 whistle on medium flame.
• Switch off the flame and let the pressure from the cooker release naturally.
• Open the lid and add lime juice and garnish with cilantro. Mix well.
• Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Stovetop Pot Method

• To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
• Cook the vegetables in a microwave or boil them separately in a pot.
• Take a kadai, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
• Next, add chopped tomatoes and cook till they turn soft.
• Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd(yogurt), and Stir continuously for 2 minutes until the raw smell disappears.
• Now add the chopped veggies, salt, and water and combine well.
• Cover the Kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between.TIP you can also use pre-cooked veggies saves cooking time.
• Remove lid, add lime juice and garnish with cilantro. Mix well.
• Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

What to serve with Vegetable Kurma?

Vegetable Kurma/Korma recipe is best served with poori ,naan, chapati ,paratha or jeera rice.

Tips & Variations

1. Vegans can skip yogurt or use vegan yogurt.
2. You can use veggies of your choice. You can also use beetroot, broccoli, bell pepper, chow-chow.
3. If you do not have fried gram(roasted chana dal), replace it with 1 tablespoon of cashews or poppy seeds. Cashewnuts help the gravy to be creamier and tasty.
4. If you dont find whole spices replace them with the required amount of garam masala available from grocery stores.
5. Also, adjust the chillis according to the spice level.

More Curry Recipes

• Lauki Ki Subji
• Black Eye Pea Curry(Lobia curry)
• Beetroot & Chickpeas Stir Fry
• Mushroom Masala
• Instant Pot Channa Masala
• Potato Peas Curry

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